Temperature for a Well Done Beef Roast

Best Beef Recipes is an Amazon Associate. We receive compensation for purchases made through affiliate links.

Our handy beef burger and steak temperature chart will show you how to cook the perfect steakhouse steak, burger, or prime rib, every single time.

We love our steaks, burgers, prime ribs, and roasts... in fact, we could eat beef every single day! The question we get asked the most is, "How do I cook the perfect steak?" And if it's not steak, we're being asked what the perfect temperature is for prime rib and burgers.

Jump to:

• Steak Temperature Chart
• How to Cook Steak Perfectly
• Best Steak Recipes
• What to Do with Leftover Steak
• Prime Rib Temps
• Best Prime Rib Recipes
• Roast Beef Temperature Chart
• Best Roast Beef Recipes
• Best Beef Tenderloin Recipes
• Burger Temp Chart
• Best Burger Recipes
• Internal Temp for Meatballs
• Best Meatball Recipes
• Internal Temp for Meatloaf
• Brisket Temp
• Tri-Tip Temp
• Beef Internal Temp Tips
• Printer-Friendly Temperature Chart
• 📋 Recipe

Steak Temperature Chart

What temp should steak be? That all depends on how you like it done. We have an easy steak temperature chart. It allows you to cook the perfect steakhouse steak, no matter what cut is your favorite.

The USDA recommends steak internal temperature should be a minimum of 145°F.

• Rare steak temp: 125°F - bright red in the middle
• Medium rare steak temp: 135°F - warm red in the middle
• Medium steak temp: 145°F - warm pink at the center
• Medium well steak temp: 150°F - slightly pink at the center
• Well done steak temp: 160°F - little to no pink throughout

How to Cook Steak Perfectly

My personal favorite cut of steak to cook is ribeye. It's tender and flavorful, and simple to master cooking on the stove and grill. My guides on how to cook steak on the stove and how to grill steak perfectly will show you how to make the perfect ribeye steak!

Medium Rare Steak Temperature Cooking Tips

• If using frozen steak, thaw it overnight in the refrigerator first.
• Let your steaks come to room temperature by leaving them out for 30 minutes before cooking. This ensures your beef will cook evenly.
• Liberally season steaks on both sides with the seasoning of your choice.
• Always use a meat thermometer to check the doneness of your steaks.
• Remove from the heat when your steaks are 5 degrees less than your desired temperature.
• Always rest your steaks after cooking them for at least 8 to 10 minutes.
• Slice against the grain after resting.

How to Cook Steak on the Stove

Follow these instructions for how to cook the perfect steak:

1. Preheat oven to 450°F. Place a cast iron or other oven-proof pan in the oven for 5 minutes while it heats up. Meanwhile, season steak with salt and pepper. When the oven is heated, carefully remove the skillet using oven mitts and place it on the stovetop over medium heat.
2. Place ribeye steak in the skillet and sear for 2 minutes each side. Top the steak with garlic and thyme, then place the skillet back in the oven for 6-7 minutes.
3. After 6-7 minutes, carefully remove pan from oven and place back on the stove over low heat. Flip the steak and top with butter. Using pot holders, carefully tilt pan to pour the melted butter, garlic, and thyme over the steak for approximately 3 minutes. Cook to the desired doneness with an instant-read thermometer.
4. Allow to rest for at least 10 minutes before slicing and serving. Cut against the grain for best results. Enjoy!

See the full post for more info: Pan Seared Ribeye Steak

Desired Doneness	Total Time to Cook
Rare	11-13 minutes for 1"; 13-15 minutes for 1.5"
Medium-rare	12-14 minutes for 1"; 14-16 minutes for 1.5"
Medium	13-15 minutes for 1"; 15-17 minutes for 1.5"
Medium-well	14-16 minutes for 1"; 16-18 minutes for 1.5"
Well-done	15-17 minutes for 1"; 17-19 minutes for 1.5"

How to Cook Steak on the Grill

Follow these instructions for how to grill steak perfectly:

1. Generously season both sides of your steak with your desired steak seasoning. After seasoning, let the steaks sit to reach room temperature for at least 30 minutes.
2. Preheat outdoor grill to high heat, about 450 to 500°F. Sear steaks for 3 minutes per side with the lid open. Then, reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness.
3. Remove steaks from grill and top with garlic butter compound butter. Allow steaks to rest for 10 minutes before cutting into them, then slice against the grain for best results.

See the full post for more info: Grilled Ribeye Steak

Desired Doneness	Total Time to Cook (Gas or Charcoal)
Rare	8-11 minutes for 1"; 11-14 minutes for 1.5"
Medium-rare	9-12 minutes for 1"; 12-15 minutes for 1.5"
Medium	10-13 minutes for 1"; 13-16 minutes for 1.5"
Medium-well	12-15 minutes for 1"; 15-18 minutes for 1.5"
Well-done	14-16 minutes for 1"; 16-18 minutes for 1.5"

Best Steak Recipes

Now that you know the proper steak temps, you are ready to give one of our best steak recipes a try:

• Grilled Chuck Steak
• Reverse Sear Ribeye
• Grilled New York Strip
• Picanha Steak
• Smoked Tri-Tip Recipe
• Grilled Porterhouse Steak
• Smoked Tomahawk Steak

What to Do with Leftover Steak

Have leftovers? Try making one of our best Leftover Steak Recipes!

our New York Strip Steak

Prime Rib Temps

Beef Roast recipes are our specialty. We love prime rib recipes of all kinds, from smoking prime rib to cooking it in the Instant Pot! You can use this temperature chart no matter what preparation you use to cook your beef.

The USDA recommends roast beef be cooked to a minimum of 145°F.

• Rare beef temp: 125°F - bright red in the middle
• Medium-rare roast: 135°F - warm red in the middle with slight pink around the edges
• Medium roast: 145°F - warm pink throughout
• Medium-well roast: 150°F - slightly pink at the center
• Well-done roast: 160°F - little to no pink throughout

Best Prime Rib Recipes

• Smoked Prime Rib Roast
• Instant Pot Prime Rib Roast
• Boneless Rib Roast
• Best Prime Rib Recipe
• Standing Rib Roast Recipe
• Sous Vide Prime Rib
• Air Fryer Prime Rib

Our absolute favorite Prime Rib Seasoning!

our Boneless Rib Roast

Roast Beef Temperature Chart

• Rare roast beef: 125°F - bright red in the middle
• Medium-rare roast beef: 135°F - warm red in the middle with slight pink around the edges
• Medium roast beef: 145°F - warm pink throughout
• Medium-well roast beef: 150°F - slightly pink at the center
• Well-done beef roast: 160°F - fall-apart shredded beef

Best Roast Beef Recipes

• Dutch Oven Pot Roast
• Instant Pot Pot Roast
• Mississippi Pot Roast
• Slow Cooker Roast Beef
• Chuck Roast
• Beef Birria used for the most amazing Birria Tacos

Best Beef Tenderloin Recipes

• Whole Beef Tenderloin Roast
• Sous Vide Beef Tenderloin
• Grilled Beef Tenderloin
• Sous Vide Filet Mignon

Burger Temp Chart

Burgers are a staple at my house. My family loves them! From grilled burgers topped with a fried egg to air fryer burgers with garlic butter spread, we never get tired of a good burger.

For as often as I make burgers at home, one statement has always remained true... it can be difficult to get the exact temperature you want! How do you know when a burger is done? How do you reach that perfect, juicy medium-rare burger?

Luckily, I have a few tricks to share with you. Above all else, you will want to go armed with my burger cooking chart. This easy burger temp chart has all of the info you need to achieve your desired degree of doneness without any second-guessing. Just make sure you use a meat thermometer!

The USDA recommends ground beef be cooked to a minimum of 160°F.

Doneness	Temperature	Appearance
Rare	120-125°F	Bright reddish pink throughout
Medium-rare	130-135°F	Pink throughout
Medium	140-145°F	Slightly pink at the center
Medium-well	150-155°F	Mostly brown throughout, with some pink
Well-done	150-155°F	Brown throughout

FAQs about Cooking Burgers

What temperature should a burger be?

For ground beef, the USDA recommends an internal temperature of 160°F to 165°F as read on a meat thermometer. This results in a well-done burger. Bear in mind, beef continues to cook for a short time after being removed from the heat source, so remove your burgers from the heat 5 degrees below your desired degree of doneness (so at 150°F to 155°F, for example, if cooking to well-done). For other temperatures, see my burger cooking chart below.

How long should you cook a burger?

How long you cook a burger depends on a few factors: the heat source you're cooking with, the thickness of the beef patty, and your desired degree of doneness. Thinner patties, such as in my Smash Burger Recipe, always finish more quickly, while thicker patties will take longer to cook, as with my Egg Burger Recipe. Instead of relying on an exact time, it is best to use a meat thermometer to measure the internal temperature of your beef.

Can you check doneness without a meat thermometer?

Although it is possible to check beef doneness without using a meat thermometer, it is not always accurate. The only way to tell doneness without a meat thermometer (and without cutting open the burger!) is to press the thickest part of the burger, generally the center, and feel how soft it is. If it's soft and squishy, it's closer to rare, and if it's firmer, it's more cooked.

How to Grill the Perfect Burger

1. Gently mix your ground beef with seasoning of choice and form into equally-sized patties. Chill in the refrigerator. Unlike other cuts of meat, burgers hold together better and are more juicy when chilled.
2. Add to the grill or grill pan over high heat. If using a grill pan, lightly grease with oil. Once hot, add the chilled patties to the grill.
3. Flip after the first side no longer sticks to the grill. If the burger still sticks to the pan, it isn't ready to flip. Cook burger patties to desired degree of doneness, using a meat thermometer to check the internal temperature. If adding cheese, you can add it in the last 1-2 minutes of cooking time to melt over the top.
4. Add toppings of choice, serve, and enjoy!

Perfect Burgers Tips

• Always pull your burgers off of the heat 5°F below your desired degree of doneness. For example, if you want medium-rare burgers, take your burgers off of the heat at at least 120°F.
• Let your beef rest after cooking for best results. If you serve the burgers right away without letting them rest, all of the juicy goodness will leak right out of them with the first bite.
• Always use a meat thermometer to measure doneness with a burger. It really will make your life so much easier when cooking any meat at all. I use a thermometer for everything on my beef temperature chart!
• If adding cheese to a burger, add it close to the very end of the cooking time, within 1-2 minutes of your burger being ready to pull off the heat. You'll get that perfect melty cheese.
• My burger temperature chart works for burgers cooked on the stove, burgers cooked on the grill, and even for burgers cooked with alternate methods like the air fryer or smoker. The temperature you aim for will always remain the same.

How to Defrost Frozen Burgers

It is totally possible to make perfect burgers using frozen patties. If you have frozen patties to defrost, you should completely defrost them before cooking them. The best way to defrost burgers is to leave them overnight in the refrigerator to cook the next day, but if you're in a rush you can also defrost them using other methods.

• The safest and best method: defrost burgers overnight in the refrigerator. Always keep a paper towel or some other protection underneath the burgers as they defrost to prevent them from potentially leaking into your fridge. Trust me.
• A quick method: defrost burgers using the microwave. Add your ground beef to a microwave-safe bag and add it to a plate. Set your microwave to defrost mode, or use the low heat setting. Defrost for 3 to 4 minutes, turning the beef over to the other side halfway through. Cook immediately if using this defrost method, as it is unsafe otherwise.
• Defrost in water: You can also defrost hamburger beef using cold water. Add the package of beef to a bowl of cold water and it will begin to defrost. Every 30 minutes, for safety reasons, replace the water with fresh cold water.

How long can ground beef stay in the refrigerator after thawing?

Thawed ground beef will keep well in the refrigerator for up to 2 days.

Best Burger Sauce

One of the best burger sauces you can serve with a burger is my incredible Special Burger Sauce. This is an unbelievably flavorful sauce recipe perfect for pairing with a beef burger. Another favorite option is to serve burgers with garlic butter sauce!

Best Burger Seasoning

The best burger seasoning, by far, is my Burger Seasoning Recipe. You will be blown away by the flavor this burger seasoning adds to your favorite burger! I love it with my best burger recipes.

Best Burger Recipes

Ready to try your newfound techniques by cooking burgers? Try one of my best burger recipes! I guarantee you'll find a new favorite on this list:

• Smoked Burgers
• Egg Burger with Caramelized Onions
• Smash Burger with Special Sauce
• Mushroom Swiss Burger
• Air Fryer Burger with Garlic Butter Spread
• Loaded Burgers with Bacon and Caramelized Onions
• Cheeseburger Sliders on Hawaiian Rolls

our Loaded Burgers

Internal Temp for Meatballs

Always cook your meatballs until the meatballs reach an internal temperature of160 degrees F on an instant-read thermometer.

Best Meatball Recipes

• Instant Pot Meatballs
• Honey Sriracha Meatballs
• Baked Meatball Sub
• Air Fryer Meatballs
• Italian Wedding Soup

Internal Temp for Meatloaf

The ideal temperature for meatloaf is 160°F. Always use a meat thermometer to check that your meatloaf is cooked properly before pulling it out of the oven.

Our absolute favorite Meatloaf recipe is this Cheesy Keto Meatloaf Recipe using our homemade meatloaf seasoning. It is out of this world!

Brisket Temp

There is something so incredibly delicious about a brisket. My favorite way to prepare a brisket is a smoked brisket. I recommend smoking it unwrapped until your brisket temperature reaches 165°F. Then, wrap it in foil. Once your smoked brisket internal temp reaches 205°F, it's ready.

Slow Cooker Brisket is also a flavorful way to prepare a brisket when you want to set it and forget and still serve a delicious meal.

Tri-Tip Temp

The Tri-Tip Steak is cut pieces of the triangular tri-tip. It is also known as triangle steak. It has become extremely popular because of its superior flavor.

My favorite Tri-Tip recipe is this smoked tri-tip recipe! It is packed with flavor and oh so delicious!

It should always be cooked to the same degree of doneness as a steak.

• Rare Tri-tip temp: 125°F - bright red in the middle
• Medium-rare Tri-tip temp: 135°F - warm red in the middle
• Medium Tri-tip temp: 145°F - warm pink at the center
• Medium-well Tri-tip temp: 150°F - slightly pink at the center
• Well-done Tri-tip temp: 160°F - little to no pink throughout

Beef Internal Temp Tips

• Use an instant-read thermometer or meat thermometer .
• Insert the thermometer through the side of the beef with the tip towards the center. Don't touch fat or bone for a proper read.
• Take burgers and steaks off the heat when they are 5 degrees lower than the doneness you desire.
• Remove roast beef from heat when it reaches 5 to 10 degrees lower than your desired doneness.
• Allow beef to rest after cooking to lock in the juices and finish cooking to your desired degree of doneness.
• Follow this guide with our Best Cuts of Beef.

Printer-Friendly Temperature Chart

Print our handy beef temperature chart below for a quick reference guide to have on hand at all times! Click here to print the chart.

📋 Recipe

How to Cook Steak Perfectly (Free Printable)

Learn how to cook steak perfectly on the stovetop and grill! My easy recipe for ribeye steak will show you the best way to cook steak and how to achieve the perfect temperature.

Cook Time 25 mins

Total Time 25 mins

Course: Main Course

Cuisine: American

Keyword: how to cook steak on the grill, how to cook steak on the stove, how to cook steak perfectly, how to grill steak

Servings: 1 steak

Calories: 884 kcal

• 1 Cast-iron pan if cooking on the stove

• Grilling tongs if cooking on the grill

• Steak knife

• Cutting board

For cooking steak on the stove

• 1 large thick-cut ribeye steak
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 2 thyme sprigs
• 2 garlic cloves
• 4 Tablespoons butter

For cooking steak on the grill

• 1 large thick-cut ribeye steak
• seasoning of your choice

How to Cook Steak on the Stove

• Preheat oven to 450°F. While heating, place a cast iron pan or other oven-proof pan in the oven for 5 minutes. Meanwhile, season steak with salt and pepper. When the oven is heated, carefully remove the skillet using oven mitts and place it on the stovetop over medium heat.

  1 large thick-cut ribeye steak, ¼ teaspoon freshly cracked black pepper, ½ teaspoon kosher salt

  

• Place ribeye steak in the skillet and sear for 2 minutes on each side. Top the steak with garlic and thyme, and place the skillet back in the oven for 6-7 minutes.

  2 garlic cloves, 2 thyme sprigs

  

• After 6-7 minutes is up, carefully remove the pan from the oven and place it back on the stovetop over low heat. Flip the steak and top with butter. Using pot holders, carefully tilt pan to pour the melted butter, garlic, and thyme over the steak for approximately 3 minutes. Cook to the desired doneness (see post for chart) with an instant-read thermometer.

  4 Tablespoons butter

  

• Allow to rest for at least 10 minutes before slicing and serving. Cut against the grain for best results. Enjoy!

  

How to Cook Steak on the Grill

• Generously season both sides of your steak with your desired steak seasoning. After seasoning, let the steaks sit to reach room temperature for at least 30 minutes.

  1 large thick-cut ribeye steak, seasoning of your choice

  

• Preheat outdoor grill to high heat, about 450 to 500°F. Sear steaks for 3 minutes per side with the lid open. Then, reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (see post for chart).

  

• Remove steaks from grill and top with 1 tablespoon garlic butter compound butter. Allow steaks to rest for 10 minutes before cutting into them. Slice steaks against the grain.

  

Note: Nutrition value is for steaks cooked on the stove, including compound butter. For full nutrition value of steaks cooked on the grill and recommended seasoning, see my Grilled Ribeye Recipe.

Tips for cooking steak on the stove:

• Allow your steaks to come to room temperature. If your steaks are cold when put into the hot pan, they will shrivel and you will not get as tender or juicy of a steak! Leave them out for 30 minutes prior to cooking.
• If you have time to salt your steaks while they are coming to room temperature, do this. Moisture from inside the steak will rise to the surface for a perfectly flavored bite each time. Be sure to pat the steak dry to remove access moisture before putting them into the hot cast iron skillet.
• Use a really hot cast iron pan to achieve the perfect sear! It is important to preheat your cast iron for 5 minutes in a 450°F oven.
• Do not crowd your pan. If you are cooking more than one steak at a time, work in batches because overcrowding will not give you the same result.
• Take the time to baste your ribeye in the crushed garlic, butter, and thyme. You will want to generously coat the ribeye in this mixture for maximum flavor!
• Use a meat thermometer to reach your desired degree of doneness.

Tips for cooking steak on the grill:

• Let the steaks come to room temperature first. This takes about 30 minutes and ensures they will cook evenly.
• Really pat down your rib eye steak rub! Patting down the seasoning gives the meat a perfect crust on the grill.
• Allow the steaks to rest before cutting into them, at least 10 minutes.
• Always slice steak against the grain.
• Use a meat thermometer for best results when checking for your desired degree of doneness.

Calories: 884 kcal | Carbohydrates: 3 g | Protein: 46 g | Fat: 77 g | Saturated Fat: 43 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 27 g | Trans Fat: 2 g | Cholesterol: 258 mg | Sodium: 1681 mg | Potassium: 662 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1532 IU | Vitamin C: 5 mg | Calcium: 51 mg | Iron: 4 mg

fuentesthiciathy1983.blogspot.com

Source: https://bestbeefrecipes.com/degrees-of-doneness/

Share this post