When it comes to cooking beef, precision is key. Whether you're grilling steaks or slow-roasting a roast, knowing the correct internal temperatures and choosing the right cooking method ensures juicy, flavorful results every time.
Beef Doneness Temperature Guide
| Label | Internal Temp (°F) | Details |
|---|---|---|
| Rare | 125° | Cool red center, very soft |
| Medium Rare | 135° | Warm red center, soft and juicy |
| Medium | 145° | Warm pink center, slightly firm |
| Medium Well | 150° | Small pink center, firm |
| Well Done | 160°+ | Little/no pink, firm to very firm |
Roast Pro Tip: Always remove the roast from heat 5°-15° below desired final temperature and then let the roast rest 10 minutes for a smaller roast and up to 20 minutes for a larger roast. This will allow juices to redistribute, leading to more tender juicy bites.
*** Ground Beef Pro Tip: Unlike other beef cuts, ground beef must be cooked to an internal temperature of 160°F to ensure food safety. Because the grinding/mixing process allows more surface exposure, it’s important to reach this temperature in every bite. Ground beef can remain pink even after reaching a safe temperature, or turn brown before it’s fully cooked. Use a meat thermometer for the most accurate reading.
How & Why To "Rest" Beef
When meat cooks, the juices move toward the outer edges due to heat. Resting allows those juices to redistribute throughout the meat, making it more tender, juicy, and flavorful when sliced.
> To "rest" your beef, simply remove it from heat 5°-15° below your desired final temperature. Cover loosely to retain heat without trapping steam.
Resting allows the internal temperature to rise slightly (carryover cooking), so your meat reaches its ideal doneness.
How to Use a Meat Thermometer
A meat thermometer is your best tool for ensuring perfectly cooked beef every time. Here's how to use it:
- Insert the thermometer: Push the probe into the thickest part of the meat, avoiding bones or fat for the most accurate reading.
- Check early: Start checking the temperature a few minutes before the expected cooking time ends.
- Know your target: Depending on if you are cooking a steak, roast, or using ground beef, the temperature at which you remove the cut from heat will vary, due to the residual internal cooking after removing from heat, while the cut is resting.
- Use a digital thermometer: For speed and accuracy, a digital instant-read thermometer is ideal.
Popular Cooking Methods
Dry Heat Methods (best for tender cuts):
• Grilling: Direct high heat, great for steaks and burgers.
• Broiling: High heat from above in the oven; similar to grilling.
• Pan-Searing: High heat in a skillet to create a flavorful crust.
• Roasting: Oven-cooked at moderate to high temps; ideal for ribeye roasts and tenderloins.
Moist Heat Methods (ideal for tougher cuts):
• Braising: Slow cooking in liquid; perfect for roasts and stew meat.
• Stewing: Similar to braising but with smaller pieces submerged in liquid.
• Slow Cooking: Low, extended cooking time—great for chuck roast, brisket, or round cuts.
Explore Cuts by Cooking Method
> Grilling, Broiling, or Pan-Searing
KC Strip Steak
Boneless Ribeye
Bone-In Ribeye
Skirt Steak
Flank Steak
T-Bone
Porterhouse
Sirloin Steak
> Braising, Roasting, or Slow Cooking
> Versatile Cuts
Final Tips for Cooking Beef
- Use a meat thermometer, don’t guess!
- Let beef rest before slicing to retain juices.
- Low and slow yields tender results for tougher cuts.
- Marinate leaner steaks for added flavor and moisture.