Beef Internal Temperature Chart
Steaks, roasts, ground
View cuts
Temperature chart
| Cut | Doneness | Target | Rest |
|---|---|---|---|
| Ribeye Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| New York Strip Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Sirloin Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Beef Tenderloin | Medium rare | 54–57 °C129–135 °F | 5 min |
| T-Bone Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Flank Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Skirt Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Hanger Steak | Medium rare | 54–57 °C129–135 °F | 5 min |
| Prime Rib | Medium rare | 54–57 °C129–135 °F | 20 min |
| Chuck Roast | Pull-apart tender | 88–93 °C190–199 °F | — |
| Beef Brisket | Pull-apart tender | 91–96 °C196–205 °F | — |
| Ground Beef | Safe minimum | 71 °C160 °F | — |