Degree of Doneness | Rare, Medium Rare, or Well Steak, ...

Degree of Doneness | Rare, Medium Rare, or Well Steak, ...

DEGREE OF DONENESS

Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

  • Insert thermometer through the side of the cut, tip in the center, not touching bone or fat.
  • Remove steaks and burgers from heat when thermometer is 5°F lower than desired doneness. Roasts should be removed from heat when thermometer is 5-10°F lower.
  • Rest steaks and roasts. Temperature will continue to rise while resting.

ROASTING

Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

  • Insert thermometer through side of cut, tip in the center, not touching bone or fat.
  • Remove from heat when thermometer registers 5-10°F lower than desired doneness.
  • Rest your roast. Temperature will continue to rise while resting.
Roast Rare

RARE

Cool red center

thermometer 125° F 52 ° C

Roast Medium Rare

MEDIUM RARE

Warm red center

thermometer 135° F 57 ° C

Roast Medium

MEDIUM

Warm pink center

thermometer 145° F 63 ° C

Roast Medium Well

MEDIUM WELL

Slightly pink center

thermometer 150° F 66 ° C

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WELL DONE

Little or no pink

thermometer 160° F 71 ° C

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GRILLING, BRAISING OR BROILING

STEAKS AND BURGERS

Cooking times and temperatures may vary with method of preparation, size and shape of the Certified Angus Beef ® brand cut, and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

  • Insert thermometer through side of cut, tip in the center, not touching bone or fat.
  • Remove steaks and burgers from heat when thermometer registers 5°F lower than desired doneness.
  • Rest your steaks. Temperature will continue to rise.
Steak Rare

RARE

Cool red center

thermometer 125° F 52 ° C

Steak Medium Rare

MEDIUM RARE

Warm red center

thermometer 135° F 57 ° C

Steak Medium

MEDIUM

Warm pink center

thermometer 145° F 63 ° C

Steak Medium Well

MEDIUM WELL

Slightly pink center

thermometer 150° F 66 ° C

Steak Well Done

WELL DONE

Little or no pink

thermometer 160° F 71 ° C


The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.

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