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

Cooking beef to medium doneness can seem intimidating. With such a small window between undercooked and overcooked meat it’s crucial to know the right temperatures and techniques. In this comprehensive guide we’ll walk through everything you need to know to cook beef medium, including

• What is medium doneness?
• What is the medium internal temperature for different cuts of beef?
• How to tell when beef is medium by sight and feel
• Tips for getting the perfect medium temperature every time

What is Medium Beef Doneness?

Medium doneness means the interior of the beef is cooked until it is pink but no longer red or raw The meat should be steaming hot throughout and juicy

Medium doneness hits the sweet spot between rare beef that is cool and red in the center, and well done beef that is grayish-brown throughout. It provides the satisfying texture of a rosy interior with the safety of being cooked to a safe internal temperature.

Cooking beef to medium doneness brings out its incredibly rich, beefy flavor The meat retains moisture and tenderness without being tough or chewy

Medium Internal Temperatures for Beef

To cook beef medium, you need to rely on temperature, not instinct or the meat’s color alone. Use an instant-read thermometer inserted into the thickest part of the meat to check for doneness.

Here are the target internal temperatures for medium beef:

• Steaks and roasts (like ribeye, tenderloin, sirloin): 145°F (63°C)
• Ground beef (burgers, meatloaf, meatballs): 160°F (71°C)

For food safety, the USDA recommends cooking intact steaks and roasts to at least 145°F and ground beef to 160°F minimum.

Always remove meat from the heat 5-10°F before the target temperature to allow for carryover cooking as the temperature continues to rise. For medium doneness, take steaks off heat around 135-140°F and ground beef around 150-155°F.

Judging Medium Beef Doneness Visually

With some practice, you can also assess doneness visually and by feel:

• Color: Beef cooked to medium is pink but no longer red in the center. The pink color will be bright and vivid rather than dull or gray.

• Texture: The meat should feel firm but still tender when pressed. Medium beef gives slightly when pressed but doesn’t feel squishy or mushy.

• Juiciness: When sliced, medium beef releases clear, red juices. There should be significant juiciness versus meat that is dry.

Keep in mind that visual indicators can be misleading! Always confirm doneness with a thermometer for safety and accuracy.

Tips for Achieving Medium Doneness

Cooking beef medium perfectly every time takes finesse. Here are tips and tricks from the pros:

• Pat meat dry before cooking to help achieve a better sear.
• Salt in advance (even up to a day ahead) to boost flavor.
• Preheat pans and grill so meat sizzles immediately on contact.
• Use a meat thermometer and check temperature frequently.
• Allow meat to rest 5-10 minutes before slicing into it.

Additional pointers for specific cooking methods:

• Grilling: Create a hot zone and cooler zone. Sear meat over direct heat then move to indirect heat to finish cooking.

• Pan-searing: Flip meat every minute for even cooking. Add herbs and butter at the end to baste the meat.

• Roasting: Roast in a low oven (~250°F) until almost done then blast at 500°F to get a crust.

Mastering the art of cooking beef to medium takes some learning. But with the right techniques and temperature knowledge, you’ll be serving up tender, juicy, and safe medium beef in no time.

Frequently Asked Questions About Medium Beef

What is the difference between medium rare and medium beef?

Medium rare beef is cooked to an internal temperature of 130-135°F and shows deep pink coloring. Medium beef reaches 145°F internal temperature and shows light pink coloring with no red.

Is medium beef considered safe to eat?

Yes, at 145°F the USDA considers medium beef safe to eat. Ground beef should reach 160°F for food safety. Always use a meat thermometer to verify safe internal temperatures.

What is the best cut of beef to cook to medium?

Tender, high-quality cuts like ribeye, tenderloin, and strip steak benefit most from cooking to medium doneness. Their marbling provides great flavor and moisture at this temperature.

Can you reverse sear beef to medium doneness?

Absolutely! Reverse searing is a great technique for achieving medium beef. Cook in a low oven first until almost at the target temp, then sear to get a crust.

What is the cook time for a 1-inch thick steak to medium?

For a 1-inch steak, cook approximately 6-8 minutes per side over high heat, depending on your preferred cooking method. Rely on a meat thermometer for accuracy.

Mastering medium beef temperature and doneness may take practice, but the rewards of juicy, tender, perfectly pink beef are worth it. Follow this guide for foolproof results every time.