Steak Doneness, Resting, and Why Temperature Matters
By Owner and COO Chef Steve Coppolillo
A great steak isn’t luck—it’s control. When someone says “medium-rare,” they’re really talking about a temperature range (and the texture that comes with it). The key detail most people miss: the steak keeps cooking after you pull it, so doneness is what you finish at, not what you pull at.
A great steak isn’t luck—it’s control. When someone says “medium-rare,” they’re really talking about a temperature range (and the texture that comes with it). The key detail most people miss: the steak keeps cooking after you pull it, so doneness is what you finish at, not what you pull at.
Baseline doneness ranges:
- Rare: 120–125°F
- Medium-rare: 125–135°F
- Medium: 135–145°F
- Medium-well: 145–155°F
- Well-done: 155°F+
One more truth from the kitchen: two steaks can hit the same number and still eat differently. Thickness, fat, and cut change everything. A ribeye forgives more than a lean filet. A thin steak overshoots faster than a thick one.
Resting
Resting isn’t “waiting.” It’s the final step that protects juiciness. High heat tightens muscle fibers and drives moisture inward. Slice too soon and that moisture ends up on the cutting board instead of in the steak. Resting lets the temperature settle and the juices redistribute so they stay where they belong.
Resting isn’t “waiting.” It’s the final step that protects juiciness. High heat tightens muscle fibers and drives moisture inward. Slice too soon and that moisture ends up on the cutting board instead of in the steak. Resting lets the temperature settle and the juices redistribute so they stay where they belong.
Practical resting guide:
- Small steaks (6–8 oz): 5–7 minutes
- Thicker cuts (1.5–2 inches): 8–12 minutes
- Large steaks/roasts: 15+ minutes
Loose foil tent is fine—just don’t wrap tight or you’ll steam the crust.
Why Temperature Matters
Time is a rough estimate. Temperature is the truth. Heat sources vary. Steak thickness varies. Starting temp varies. Even your pan changes the rate of cooking. A thermometer gives you one reliable answer: where the steak is right now.
Time is a rough estimate. Temperature is the truth. Heat sources vary. Steak thickness varies. Starting temp varies. Even your pan changes the rate of cooking. A thermometer gives you one reliable answer: where the steak is right now.
Biggest mistakes I see:
- Pressing the steak to “feel” doneness (too inconsistent)
- Only checking temp at the end (too late)
- Probing the wrong spot (hit the thickest part; avoid bone and big fat pockets)
If you want repeatable results, temperature beats guesswork—every time.