Cooking Meat: Degrees of Doneness

Cooking Meat: Degrees of Doneness

Cooking times and temperatures may vary with the method of preparation, the size and shape of the beef cut and the desired degree of doneness. The following guide covers the five grades of cooked steak from rare to well-done, and the amount of heat required.


Cool red center 125° F

Medium Rare

Warm red center 135° F


Warm pink center 145° F

Medium Well

Slightly pink center 150° F


Little or no pink 160° F

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