Beef Steak (T-Bone) Medium-Rare Temperature — 135°F / 57°C

Overview

Beef Steak (T-Bone) medium-rare: internal temperature 135°F (57°C). Cook 6-7 min per side, rest 5 min. Warm red center.

Key Details

• Internal Temperature: 135°F / 57°C
• Doneness: Medium-Rare — Warm red center
• Cook Time: 6-7 min per side (1-inch thick)
• Rest Time: 5 min (temperature rises 5-10°F while resting)
• Always use an instant-read meat thermometer

Why This Matters

• Medium-Rare is the most popular steak doneness at restaurants
• Correct internal temperature ensures food safety and desired texture
• USDA recommends minimum 145°F for whole cuts of beef
• Temperature continues to rise during resting (carryover cooking)

How To

1. 1Remove steak from fridge 30-45 minutes before cooking
2. 2Season generously with salt and pepper
3. 3Cook to 130°F and remove from heat (carryover adds ~5°F)
4. 4Rest for 5 min before cutting
5. 5Insert thermometer into thickest part, avoiding bone
6. 6Result: warm red center

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