Steak Cooking Guide

Temperature plays an important role in the relationship of meat storage and cookery.  The degree of doneness (internal temperature) of a meat product will have a major influence on eating qualities of that product.  The best way to determine doneness is to use a meat thermometer.  It's perfectly safe to enjoy steaks while they're still pink in the middle. Use the following guidelines below to determine your preference:

In this image is a picture of a Very Rare Steak cooked to an internal temperature of 130 degrees Fahrenheit, or 55 degrees Celsius. In this image is a picture of a Rare Steak cooked to an internal temperature of 140 degrees Fahrenheit, or 60 degrees Celsius.
Very Rare                                                                                                  Rare
Approximate Internal Temp                                                             Approximate Internal Temp
130°F, 55°C                                                                                          140°F, 60°C

In this image is a picture of a Medium Rare Steak cooked to an internal temperature of 145 degrees Fahrenheit, or 63 degrees Celsius. In this image is a picture of a Medium Steak cooked to an internal temperature of 160 degrees Fahrenheit, or 71 degrees Celsius.
Medium Rare                                                                                            Medium
Approximate Internal Temp                                                            Approximate Internal Temp
145°F, 63°C                                                                                          160°F, 71°C

In this image is a picture of a Well Done Steak cooked to an internal temperature of 170 degrees Fahrenheit, or 77 degrees Celsius. In this image is a picture of a Very Well Done Steak cooked to an internal temperature of 180 degrees Fahrenheit, or 82 degrees Celsius.
Well Done                                                                                         Very Well Done
Approximate Internal Temp                                                             Approximate Internal Temp   
170°F, 77°C                                                                                          180°F, 82°C

Filet Mignon

Considered the "Queen of Steaks", the Filet Mignon
is from the heart of the tenderloin.  This mild flavored
cut is so tender, it can often be cut with a fork.

Suggested cooking times for steaks 1-1.5" thick

Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well Done Not Recommended


Suggested cooking times for steaks 1.75-2" thick

Very Rare 5-6 minutes
Rare 6-8 minutes
Medium Rare 8-10 minutes
Medium 10-12 minutes
Well Done Not Recommended


Ribeye Steak

Cut from the heart of the Prime Rib, this tender steak
is highly flavorful and marvelously juicy.

Suggested cooking times for steaks 1" thick

Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well Done Not Recommended


Sirloin Steak

Cut from the loin, the Sirloin Steak has a robust taste
and texture.

Suggested cooking times for steaks .75 - 1.25" thick

Very Rare 5-6 minutes
Rare 7-8 minutes
Medium Rare 8-12 minutes
Medium 12-16 minutes
Well Done Not Recommended


New York Strip

Known as the "King of Steaks", this tender and flavorful
Sirloin Strip steak is trimmed and cut from the heart of
the loin.

Suggested cooking times for steaks 1.25 - 1.5" thick

Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well Done Not Recommended


Porterhouse Steak

This extra heavy cut is a combination of a Filet Mignon and
a juicy New York Strip.

Suggested cooking times for steaks 1.25" thick

Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well Done Not Recommended


T-Bone Steak

This generous cut is a slightly smaller version of the
Porterhouse.

Suggested cooking times for steaks 1.25" thick

Very Rare 6-8 minutes
Rare 8-9 minutes
Medium Rare 9-12 minutes
Medium 12-15 minutes
Well Done Not Recommended