Cooking the perfect steak doesn’t have to be intimidating. Once you understand what to look for (temperature, texture, and timing), it quickly becomes second nature. Here, at JBS Imports, were backed by the expertise of the world’s largest protein company, JBS. We’re sharing the knowledge and experience you need to cook steak with confidence. Whether you’re firing up the grill or cooking indoors, this guide takes the guesswork out of steak doneness, so you can achieve your perfect bite, every time.

Why Steak Doneness Matters

Steak doneness isn’t just about preference—it directly impacts the flavor, texture, and juiciness. Cooking a steak too little or too long can mean missing out on everything that cut of steak has to offer. Understanding doneness helps you:

• Bring out the steak’s natural flavor

• Achieve the ideal tenderness

• Serve consistent results every single time

A Meat Thermometer

Using a meat thermometer is the most reliable way to determine your steak doneness, and it’s a method we recommend to all, newbies & top-tier chefs. With so many variables that can alter cooking time—such as elevation, cooking method, steak thickness, and even the weather--a meat thermometer removes the guessing game by give you an accurate reading of your steak’s internal temperature.

To use the meat thermometer, insert the prong through the side of the thickest part of your steak for the most accurate measurement. Make sure to avoid bones or fatty parts of the steak, for this could affect your results. View our guide below to achieve your preferred results!

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The Guide

First and foremost, make sure to bring your steak to room temperature before cooking. It ensures the steak is evenly thawed and cooked, delivering the best results.

RARE

• Internal Temp: 120°F

• Appearance: Bright Red Center

• Texture: Very Soft, Cool Center

• Best For: High-Quality Cuts (Tenderloin, Ribeye, Top Sirloin, Etc.)

MEDIUM RARE

• Internal Temp: 130°F

• Appearance: Warm Red Center

• Texture: Tender (Preferred Texture)

• Best For: Ribeye, Striploin, Tenderloin, Etc.

MEDIUM

• Internal Temp: 140°F

• Appearance: Hot Pink Center

• Texture: Firm, but Juicy

• Best For: Sirloin, Flank, Flat Iron, Etc.

MEDIUM WELL

• Internal Temp: 150°F

• Appearance: Slightly Pink Center

• Texture: Mostly Firm, Slightly Dry

• Best For: Well-Marbled Cuts to Prevent Drying

WELL DONE

• Internal Temp: 160°+F

• Appearance: No Pink Left

• Texture: Very Firm, Very Dry

• Best For: Heavily Marbled Cuts

  
  

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The Importance of Resting Your Steak

This is one of the most crucial steps of achieving the best steak possible. After removing your steak from your cooking/heat source, let it rest for 5-10 minutes. This will help all the juices redistribute, resulting in a more juicy, delicious steak. Additionally, the steak will actually continue to cook internally while resting, so make sure to remove it from heat about 5°F below your target temperature.

Steakhouse Results At Home

Mastering steak doneness takes practice, but with the right knowledge and quality proteins, anyone can do it! By understanding temperature, timing, and technique, you’ll be serving perfectly cooked steaks to your friends & family in no time.