If you have an accurate meat thermometer these are the recommended internal temperatures for steak.
|
Steak
Internal Temperature
|
|
| Rare |
120 to 129 degrees
|
| Medium Rare |
130
to 144 degrees
|
| Medium |
145
to 154 degrees
|
| Ruined |
155
degrees or higher
|
The following cooking times were taken from a chart that came with an order of Omaha Steaks.
|
Red-Hot
Grill
|
 |
Oven
Broiler
|
||||
|
Thickness
|
Doneness |
First
Side
|
Second
Side
|
First
Side
|
Second
Side
|
|
| Rare |
3
mins
|
1
min
|
4
mins
|
3
mins
|
||
|
½"
|
Medium |
4
mins
|
2
mins
|
7
mins
|
4
mins
|
|
| Ruined |
6
mins
|
4
mins
|
9
mins
|
7
mins
|
||
|
|
||||||
| Rare |
4
mins
|
2
mins
|
5
mins
|
4
mins
|
||
|
¾"
|
Medium |
5
mins
|
3
mins
|
7
mins
|
5
mins
|
|
| Ruined |
7
mins
|
5
mins
|
10
mins
|
8
mins
|
||
|
|
||||||
| Rare |
5
mins
|
3
mins
|
6
mins
|
5
mins
|
||
|
1"
|
Medium |
6
mins
|
4
mins
|
8
mins
|
6
mins
|
|
| Ruined |
8
mins
|
6
mins
|
11
mins
|
9
mins
|
||
|
|
||||||
| Rare |
5
mins
|
4
mins
|
7
mins
|
5
mins
|
||
|
1¼"
|
Medium |
7
mins
|
5
mins
|
8
mins
|
7
mins
|
|
| Ruined |
9
mins
|
7
mins
|
12
mins
|
10
mins
|
||
|
|
||||||
| Rare |
6
mins
|
4
mins
|
7
mins
|
6
mins
|
||
|
1½"
|
Medium |
7
mins
|
6
mins
|
9
mins
|
7
mins
|
|
| Ruined |
10
mins
|
8
mins
|
13
mins
|
11
mins
|
||
|
|
||||||
| Rare |
7
mins
|
5
mins
|
8
mins
|
7
mins
|
||
|
1¾"
|
Medium |
8
mins
|
7
mins
|
9
mins
|
8
mins
|
|
| Ruined |
11
mins
|
9
mins
|
14
mins
|
12
mins
|
||