What Temperature Does Beef Need To Be Cooked To? A Guide to Safe and Delicious Beef

Cooking beef to the proper internal temperature is crucial for both food safety and achieving the perfect flavor and texture. Undercooking beef can lead to foodborne illnesses, while overcooking results in dry, tough meat. So what temperature should you cook your beef to? This comprehensive guide provides recommended cooking temperatures for different cuts and types of beef so you can ensure your meat is properly cooked.

Overview of Safe Cooking Temperatures for Beef

When cooking beef, you need to consider both food safety and personal preference for doneness. The USDA recommends the following minimum internal cooking temperatures to eliminate harmful bacteria:

• 145°F (63°C) for steaks, roasts and chops – allow to rest 3 minutes after removing from heat
• 160°F (71°C) for ground beef

However, many people prefer their beef cooked to higher temperatures for optimal texture and juiciness. Here is an overview of recommended internal temperatures for different doneness levels:

• Rare – 125°F (52°C)
• Medium Rare – 130-135°F (55-57°C)
• Medium – 140-145°F (60-63°C)
• Medium Well – 150-155°F (66-68°C)
• Well Done – 160°F+ (71°C+)

Use an instant read meat thermometer to accurately measure temperature. Insert into the thickest part of the meat avoiding bone and fat.

Factors That Affect Beef Cooking Times and Temperatures

Several factors impact cooking times and temperatures for beef

• Thickness/size of cut Thicker cuts take longer to cook through to the center

• Cooking method: Grilling, pan frying, roasting, braising all require different temperature and timing.

• Bone-in vs boneless: Bone-in beef takes longer since bone is an insulator.

• Desired doneness: Rare beef is cooked to a lower temp than well done.

• Starting temperature: Meat right from fridge takes longer than meat at room temp.

Understanding how these factors affect your specific cut of beef allows you to determine the proper cooking time and temperature.

Recommended Internal Temperatures for Different Cuts of Beef

To cook beef perfectly, it helps to know the recommended doneness temperatures for different cuts:

Tender Cuts – Steaks (Ribeye, Tenderloin, NY Strip, etc.)

• Rare – 125°F (52°C)
• Medium Rare – 130-135°F (54-57°C)
• Medium – 140-145°F (60-63°C)
• Medium Well – 150-155°F (66-68°C)
• Well Done – 160°F+ (71°C+)

Lean Cuts – Roasts, Eye of Round, Top Sirloin

• Rare – 125°F (52°C)
• Medium Rare – 130-135°F (54-57°C)
• Medium – 140-145°F (60-63°C)
• Medium Well – 150-155°F (66-68°C)
• Well Done – 160°F+ (71°C+)

Tough Cuts – Brisket, Chuck Roast, Short Ribs

• Cook low and slow at 225-250°F (107-121°C) until tender
• Look for 195-205°F (90-96°C) for slicing

Ground Beef

• Cook to minimum 160°F (71°C) for food safety

Whole Beef Roasts – Prime Rib, Tenderloin

• Use lower oven temps, 325°F (163°C)
• Cook to 5-10°F below desired final temperature

How Thickness Impacts Cooking Time for Steaks

The thickness of your steak directly impacts the cooking time. Use these approximate guidelines:

1-inch thick steaks

• Rare – 4-5 minutes per side
• Medium Rare – 5-6 minutes per side
• Medium – 6-7 minutes per side
• Medium Well – 7-8 minutes per side
• Well Done – 9+ minutes per side

1 1/2-inch thick steaks

• Rare – 5-6 minutes per side
• Medium Rare – 6-7 minutes per side
• Medium – 7-8 minutes per side
• Medium Well – 8-9 minutes per side
• Well Done – 10+ minutes per side

2-inch thick steaks

• Rare – 6-7 minutes per side
• Medium Rare – 7-8 minutes per side
• Medium – 8-9 minutes per side
• Medium Well – 9-10 minutes per side
• Well Done – 11+ minutes per side

Remember to let steak rest 5+ minutes after cooking before slicing. The temperature will rise 5-10°F during resting.

Key Tips for Cooking Beef Perfectly

Follow these tips for flawlessly cooked beef:

• Bring steaks to room temp before cooking for more even cooking.

• Use a meat thermometer – don’t rely on appearance alone.

• Pre-heat pans, grill before cooking for proper searing.

• Let roast and steaks rest before slicing to retain juices.

• Cook to 5-10°F below target temp for carryover cooking during rest.

• Pat steaks dry before seasoning to help browning.

• Flip steaks just once during cooking for better crust.

• Try “reverse searing” – cook low then sear at the end.

Mastering the right internal temperatures and techniques ensures your beef cooks to tender, juicy perfection every time.

Common Mistakes to Avoid

It’s easy to overcook or undercook beef if you aren’t careful. Here are some key mistakes to avoid:

• Not using a meat thermometer to accurately gauge doneness.

• Cooking too fast over high heat without preheating.

• Cutting into meat immediately instead of letting it rest.

• Cooking large roasts and thick steaks at too high of temperature.

• Assuming carryover cooking won’t increase temperature after removing meat.

• Not tracking cook times based on thickness and cooking method.

• Letting steak chill too much before cooking instead of bringing to room temp.

With the proper techniques and cooking temperatures, you can avoid these pitfalls and cook your beef perfectly from edge to edge.

Knowing the right internal temperatures is crucial for cooking beef safely while getting your desired doneness. Use a meat thermometer and follow the recommended temps for different cuts. Factors like thickness impact cook times, so adjust accordingly. Employ proper searing, roasting and grilling methods. With the tips above, you can cook your beef to tender, juicy perfection every time.

Safe Minimum Internal Temperature Chart for Cooking