Quick answer: for a medium-rare steak, take it off the heat at about 52–54°C in the centre and rest it to about 55–57°C. Rare is about 50–52°C after resting, medium about 60–63°C, medium-well about 65–68°C and well done 70°C and above. In a very hot pan a 2cm steak takes about 4–5 minutes in total for medium-rare, turning every minute.
Steak doneness chart (core temperatures)
Take the steak off the heat a few degrees early, as the temperature keeps rising while it rests.
| Doneness | Take it off the heat at | After resting | What it looks like |
|---|---|---|---|
| Blue | about 45°C | about 46–48°C | Deep purple-red, barely warm |
| Rare | about 48–50°C | about 50–52°C | Deep red centre |
| Medium-rare | about 52–54°C | about 55–57°C | Red-pink, warm |
| Medium | about 57–58°C | about 60–63°C | Pink |
| Medium-well | about 63–65°C | about 65–68°C | A trace of pink |
| Well done | about 68°C | 70°C+ | No pink |
These are the usual ranges used by chefs and thermometer guides. For roasting joints, lamb, pork and chicken see our full meat cooking temperature chart.
Steak cooking times: rare to well done
Total time in a very hot frying pan, turning every minute. Thickness matters more than weight.
| Doneness | 1.5cm steak | 2cm (typical 6oz) | 3cm (typical 8oz) |
|---|---|---|---|
| Rare | 2–3 minutes | 3–4 minutes | 4–5 minutes |
| Medium-rare | 3–4 minutes | 4–5 minutes | 6–7 minutes |
| Medium | 4–5 minutes | 6 minutes | 8–9 minutes |
| Medium-well | 5–6 minutes | 7–8 minutes | 10–11 minutes |
| Well done | 6–8 minutes | 9–10 minutes | 12–14 minutes |
For steaks 4cm and thicker, sear in the pan and finish in the oven at 200°C (180°C fan). Full methods for the pan, oven, grill and air fryer are in how to cook steak.
Medium-rare steak
Medium-rare is the most popular doneness: a warm red-pink centre with a well-browned crust. Get the pan smoking hot, season the steak just before it goes in, turn it every minute, and take it off at about 52–54°C. Rest it for about half the cooking time.
Medium and medium-well steak
Medium is pink through the middle (about 60–63°C after resting); medium-well keeps just a trace of pink (about 65–68°C). Marbled cuts like ribeye handle medium well, because the fat keeps them juicy.
Well done steak
Well done has no pink and reaches 70°C or more. Cook it over a slightly lower heat after the initial sear so the outside does not burn before the centre is done, and choose a fattier cut such as ribeye or rump, which stays juicier than fillet.
How to tell without a thermometer
Press the centre of the steak with a finger: rare feels very soft, medium springs back gently, and well done feels firm. It takes practice, so a probe thermometer is the surest way, especially for thick cuts like a tomahawk steak.
Resting
Rest steak on a warm plate for about half its cooking time, or 4–5 minutes for a typical steak. The core temperature rises by a few degrees and the juices settle, so less ends up on the board.
Best steak for each doneness
- Fillet steak: rare to medium-rare
- Sirloin steak: medium-rare to medium
- Ribeye steak: medium-rare to medium
- Rump steak: medium-rare to medium-well
Not sure which cut to buy? See types of steak or browse all beef steaks.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Steak doneness FAQs
What temperature is medium-rare steak?
Take it off the heat at about 52–54°C; it rises to about 55–57°C as it rests.
How long do you cook a steak for medium-rare?
In a very hot pan, turning every minute: about 3–4 minutes in total for a 1.5cm steak, 4–5 minutes for 2cm (a typical 6oz) and 6–7 minutes for 3cm (a typical 8oz).
What is the difference between rare, medium and well done?
Rare has a deep red centre (about 50–52°C after resting), medium is pink (about 60–63°C) and well done has no pink (70°C and above).
Is it safe to eat rare steak?
In the UK, whole cuts of beef such as steaks can be served rare as long as the outside has been properly seared. Minced beef and burgers are different and must be cooked through.
How can I tell if steak is done without a thermometer?
Press the centre: rare feels very soft, medium springs back gently and well done feels firm. A probe thermometer is far more reliable, especially for thick steaks.
Which steak is best for medium-rare?
Ribeye and sirloin are at their best medium-rare to medium, as the fat needs a little heat to melt; fillet is so lean that rare to medium-rare suits it best.
