Steak Temps
Internal temperatures for every beef cut, measured in the thickest part of the meat before resting. Take the steak off the heat 2–3 °C below the target — the temperature keeps climbing while it rests.
| Cut | Rare | Medium | Well done |
|---|---|---|---|
| Côte de Boeuf | 52°C126°F | 55°C131°F | 58°C136°F |
| Tenderloin | 55°C131°F | 55°C131°F | 68°C154°F |
| Beef Striploin | 55°C131°F | 56°C133°F | 65°C149°F |
| Entrecôte | 48°C118°F | 55°C131°F | 62°C144°F |
| Flank Steak | 56°C133°F | 57°C135°F | 60°C140°F |
| Brisket | 90°C194°F | 92°C198°F | 94°C201°F |
How to measure steak temps
Insert the probe horizontally into the centre of the steak, away from bone and fat. Thin cuts are easiest to read from the side.
Rest the meat 5–10 minutes under loose foil so the juices redistribute; carry-over cooking adds roughly 2–3 °C.