Temperature Chart For Strip Steaks, Ribeye Steaks, Porterhouse & T-Bone Steaks, and Butcher's Cuts
Very Rare to Rare
120°F (49°C) to 128°F (53°C)
Medium-rare
Per USDA Guidelines For All Beef: 145°F
129°F (54°C) to 134°F (57°C)
Medium
Per USDA Guidelines For All Beef: 160°F
135°F (57°C) to 144°F (62°C)
Steak Cooking Times
1/2" steak
Rare: 2 minutes per side
Medium rare: 3 minutes on first side, 2 minutes after turning
Medium: 4 minutes on first side, 2 minutes after turning
3/4" steak
Rare: 4 minutes on first side, 2 minutes after turning
Medium rare: 4 minutes on first side, 3 minutes after turning
Medium: 5 minutes on first side, 3 minutes after turning
1" steak
Rare: 5 minutes on first side, 3 minutes after turning
Medium rare: 5 minutes on first side, 4 minutes after turning
Medium: 6 minutes on first side, 4 minutes after turning
1 1/4" steak
Rare: 5 minutes on first side, 4 minutes after turning
Medium rare: 6 minutes on first side, 5 minutes after turning
Medium: 7 minutes on first side, 5 minutes after turning
1 1/2" steak
Rare: 6 minutes on first side, 4 minutes after turning
Medium rare: 7 minutes on first side, 5 minutes after turning
Medium: 7 minutes on first side, 6 minutes after turning
1 3/4" steak
Rare: 7 minutes on first side, 5 minutes after turning
Medium rare: 8 minutes on first side, 6 minutes after turning
Medium: 8 minutes on first side, 7 minutes after turning