What Does Your Steak Doneness Number Say About You?
Whether you prefer a cool red center or a deep, charred crust, getting a steak to your exact preferred doneness in a hot skillet comes down to internal temperature and timing.
While professional chefs often swear by medium-rare (#3 or #4), millions of home cooks prefer medium-well or well-done cuts (#7 or #8) that lock in juicy flavor without pink meat. Here is the ultimate cheat sheet to achieving your exact number on the 1-to-10 steak scale every single time.
The Ultimate Steak Temperature Cheat Sheet
| Doneness Level | Center Description | Internal Temp (Pull from Heat) | Final Temp (After Rest) |
| #1 – Extra Rare (Blue) | Cool, deep purple-red, soft texture | $115^\circ\text{F}$ ($46^\circ\text{C}$) | $120^\circ\text{F}$ ($49^\circ\text{C}$) |
| #2 – Rare | Warm red center, soft juicy bite | $120^\circ\text{F}$ ($49^\circ\text{C}$) | $125^\circ\text{F}$ ($52^\circ\text{C}$) |
| #3 – Medium Rare | Warm pink center with red core | $130^\circ\text{F}$ ($54^\circ\text{C}$) | $135^\circ\text{F}$ ($57^\circ\text{C}$) |
| #4 – Medium | Warm pink throughout, firm center | $140^\circ\text{F}$ ($60^\circ\text{C}$) | $145^\circ\text{F}$ ($63^\circ\text{C}$) |
| #5 – Medium-Well | Slight streak of pink, brownish-pink | $145^\circ\text{F}$ ($63^\circ\text{C}$) | $150^\circ\text{F}$ ($66^\circ\text{C}$) |
| #6 to #8 – Well Done | Solid brown throughout, charred crust | $155^\circ\text{F}+$ ($68^\circ\text{C}+$) | $160^\circ\text{F}+$ ($71^\circ\text{C}+$) |
| #9 to #10 – Very Well / Charred | Deeply blackened crust, firm and dry | $165^\circ\text{F}+$ ($74^\circ\text{C}+$) | $170^\circ\text{F}+$ ($77^\circ\text{C}+$) |
3 Secrets for the Perfect Pan Sear
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