What Temperature is Beef Medium? A Guide to Achieving the Perfect Doneness

Cooking beef to the right internal temperature is crucial for bringing out its best flavor and texture. While personal preference plays a role, there are some guidelines that can help you nail the perfect medium doneness for steaks, roasts, and other beef cuts.

What is Considered Medium for Beef?

For steaks, roasts, and other whole muscle cuts of beef, the USDA recommends an internal temperature of 145°F (63°C) to achieve medium doneness However, it’s important to remove the beef from the heat source 5-10°F lower, at around 135-140°F (57-60°C), to account for carryover cooking This allows the temperature to coast up to the final target of 140-145°F (60-63°C) for a perfect medium doneness while it rests.

Here are the key temperatures to know:

• Remove from heat: 135-140°F (57-60°C)
• After resting: 140-145°F (60-63°C)

At this stage, the interior should have a warm pink center.

Why Temperature Matters for Food Safety

Properly cooking beef to recommended internal temperatures is crucial for food safety According to USDA guidelines

• Whole cuts like steaks and roasts are safe at 145°F (63°C) after a 3-minute rest time.
• Ground beef should reach 160°F (71°C) to destroy any bacteria like E. coli.

Between 40-140°F (4-60°C) is considered the “danger zone” where bacteria can multiply quickly. Never leave beef out for more than 1-2 hours before refrigerating or freezing.

How to Tell When Your Beef is Medium

Using an instant-read thermometer is the most reliable way to assess doneness. For steaks:

• Insert the probe horizontally into the thickest part of the meat, avoiding bone or fat.
• Test temperature frequently as it cooks quickly from the outside in.
• Remove it around 135-140°F (57-60°C) and allow the temperature to coast up to 140-145°F (60-63°C) during resting time.

The meat should appear bright pink throughout but still slightly translucent in the very center when sliced.

Tips for Cooking the Perfect Medium Steak

• Bring steaks to room temperature before cooking. Cold beef requires more time to reach the interior target temp.
• Pat steaks dry thoroughly. Excess moisture can inhibit browning.
• Use a hot skillet, grill or broiler. For pan-searing, use a heavy stainless steel or cast iron skillet.
• Don’t move the steaks too much during cooking. Let the crust develop undisturbed.
• Flip only once during cooking unless very thick. Frequent flipping slows browning.
• Rest steaks 5-10 minutes before serving. This allows juices to redistribute evenly.

How to Cook a Roast to Medium

For oven roasting:

• Use an oven-safe meat thermometer inserted into the thickest part of the roast.
• Cook at 325-350°F (163-177°C) until the thermometer reaches 135-140°F (57-60°C) internally.
• Remove roast, tent loosely with foil and let rest 15-20 minutes as the temperature coasts up to 140-145°F (60-63°C) for medium doneness.

For pot roasting or braising in liquid:

• Cook covered on the stovetop or in a 300-325°F (149-163°C) oven until fork tender and a thermometer reads 135-140°F (57-60°C).
• Remove roast, tent loosely and allow temperature to coast up to 140-145°F (60-63°C).

In both cases, check temperature in a few places to ensure even cooking.

Tips for Cooking Medium Ground Beef

Raw ground beef should always reach 160°F (71°C) internally for food safety. To prevent overcooking:

• Use a lower heat setting to cook gently, preventing toughening.
• Form thinner patties no more than 4 inches wide for more even cooking.
• Avoid pressing down with spatula, which can squeeze out juices.
• Temp frequently to avoid overshooting 160°F (71°C). Burgers carry over cook less than steaks.
• Rest patties only 1-2 minutes before serving.

Storing and Reheating Leftover Beef

Proper storage and reheating of cooked beef is also essential for safety and quality:

• Refrigerate within 2 hours, stored in shallow airtight containers. Use cooked beef within 3-5 days.
• Freeze beef for longer storage, up to 4 months for ground beef and 6-12 months for other cuts.
• Reheat beef thoroughly to 165°F (74°C). Roast slices can be gently warmed in a 250°F (121°C) oven.

Following these guidelines for end-point cooking temperatures, resting, storage, and reheating will help you achieve medium beef perfection every time. Mastering the process with an instant-read thermometer can give you consistent, delicious results.