Onglet Steak Internal Temperature
Beef
Doneness
Rare
49–52 °C120–126 °F
Pull from heat at 46–49 °C115–120 °F
Cool red centre, very soft.
Medium rare
54–57 °C129–135 °F
Pull from heat at 51–54 °C124–129 °F
Warm red centre, springy. The classic steak doneness.
Medium
60–63 °C140–145 °F
Pull from heat at 57–60 °C135–140 °F
Warm pink centre, firm.
Rest
5 min
Tip
Lean cut — best at medium rare or below. Always slice thin against the grain.
Food safety guidance
Recommended minimum internal temperature is 63 °C / 145 °F with a 5-minute rest before serving.
Source
Food Standards Agency (UK) gives 63 °C145 °F as the safe minimum for this cut.