Food & Cooking

Verified calculator with a transparent formula

Food & Cooking

Steak Doneness Temperature Calculator.

Estimates the final internal temperature of a steak after resting, based on the temperature at which you remove it from the heat.

Results update live as you type.
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Your inputs

How it works

  1. 1

    Insert a meat thermometer into the thickest part of the steak.

  2. 2

    Remove the steak from heat when it reaches your target temperature.

  3. 3

    Let it rest for 5 minutes; the temperature will rise about 5°F.

  4. 4

    Check the final temperature to confirm doneness.

remove_temp + 5

Frequently asked questions

Why does the temperature rise after removing from heat?

Carryover cooking: residual heat continues to cook the steak, raising its internal temperature by about 5°F during resting.

How long should I rest the steak?

Rest for about 5 minutes for a 1-inch thick steak; thicker cuts may need up to 10 minutes.

What if I want a different doneness?

Use this chart: Rare 120-125°F, Medium Rare 130-135°F, Medium 140-145°F, Medium Well 150-155°F, Well Done 160°F+.

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Results

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Final internal temperature after rest

0°F

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Estimate for general guidance only — verify important decisions with an appropriate professional.

How it works

Estimates the final internal temperature of a steak after resting, based on the temperature at which you remove it from the heat.

  1. Insert a meat thermometer into the thickest part of the steak.
  2. Remove the steak from heat when it reaches your target temperature.
  3. Let it rest for 5 minutes; the temperature will rise about 5°F.
  4. Check the final temperature to confirm doneness.

Formulas

The math behind this calculator, written out so you can verify the result.

Carryover cooking

Final Temp = Remove Temp + 5°F

The steak's temperature continues to rise about 5°F after you take it off the heat.

Example:

Input: Remove at 130°F

Calculation: 130 + 5

Result: 135°F

Real-world use cases

Where this calculation shows up in everyday life.

Perfect medium-rare

Remove steak at 130°F to finish at 135°F after rest.

Example: Grill a 1-inch ribeye to 130°F, rest 5 min.

Avoid overcooking

Pull the steak 5°F early to account for carryover.

Example: For medium (145°F), remove at 140°F.

Consistency

Use a thermometer to hit the same doneness every time.

Example: Repeat the same remove temp for identical results.

Tips and common mistakes

Tips

  • Always use an instant-read thermometer.
  • Insert the probe sideways from the side for accuracy.
  • Rest the steak on a cutting board, not a hot plate.
  • Thicker steaks may rise more than 5°F; adjust accordingly.

Common Mistakes to Avoid

  • Skipping the rest period.
  • Cutting into the steak immediately.
  • Trusting touch instead of a thermometer.

Assumptions and limitations

  • Use the stated inputs and units.
  • Results are estimates for planning and education.
  • Check measurements and source data before making an important decision.