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a slice of cake sitting on top of a wooden table

To check doneness, use an instant-read thermometer inserted through the side of the cut, with the tip in the center, not touching any bone or fat. Remove steaks and burgers from the heat at 5  degrees Fahrenheit lower than your desired doneness, as the temperature will continue to rise while resting.

The USDA recommends steaks and roasts be cooked to 145 degrees Fahrenheit and then rested for at least 3 minutes. To ensure food safety,  ground beef should be cooked to a minimum 160 degrees Fahrenheit.

a steak

RARE (125 degrees Fahrenheit, 52 degrees Celsius) - Cool red center

MEDIUM RARE (135 degrees Fahrenheit, 57 degrees Celsius) - Warm red center

MEDIUM (145 degrees Fahrenheit, 63 degrees Celsius) - Warm pink center

MEDIUM WELL (150 degrees Fahrenheit, 66 degrees Celsius) - Slightly pink center

WELL DONE (160 degrees Fahrenheit, 71 degrees Celsius) - Little or no pink

Provided by the Certified Angus Beef brand.