For the perfect preparation of meat, the correct core temperature is important. Each degree of doneness has its own temperature range: rare (49-52ยฐC), medium-rare (54-57ยฐC), medium (58-63ยฐC), medium-well (64-68ยฐC) and well-done (69ยฐC+). With a good meat thermometer you measure the temperature in the thickest part of the meat, and don’t forget that the temperature still rises 3-5 degrees during resting.
What Are the Different Degrees of Doneness for Meat?
There are five classic degrees of doneness that each have their own characteristic properties. Rare meat has a cool, red center with a soft texture and maximum juiciness. The meat feels soft and has a deep red color inside.
Medium-rare is the most popular choice for many meat lovers. The meat has a warm red center with pink edges, remains juicy and has a perfect balance between texture and flavor. The outside is beautifully browned while the inside still remains tender.
Medium gives you a pink center throughout the entire piece of meat. The texture becomes firmer but still remains juicy. This is often the safe choice for people who don’t want red meat but still appreciate flavor and juiciness.
With medium-well you only see a small pink center remaining. The meat becomes firmer in texture and loses some juiciness, but many people appreciate the more well-done flavor. Well-done meat is completely cooked through without pink, has a firm texture and is the least juicy of all degrees of doneness.
What Core Temperature Belongs to Each Degree of Doneness?
The exact temperatures for each degree of doneness are: rare (49-52ยฐC), medium-rare (54-57ยฐC), medium (58-63ยฐC), medium-well (64-68ยฐC) and well-done (69ยฐC and higher). These temperatures apply to beef; for other types of meat they may vary slightly.
| Degree of Doneness | Core Temperature | Color Inside | Texture |
|---|---|---|---|
| Rare | 49-52ยฐC | Cool red | Very soft |
| Medium-rare | 54-57ยฐC | Warm red | Soft and juicy |
| Medium | 58-63ยฐC | Pink | Firm but juicy |
| Medium-well | 64-68ยฐC | Light pink center | Firmer |
| Well-done | 69ยฐC+ | No pink | Very firm |
It is important to know that you must remove the meat from the heat before it reaches the desired final temperature. During the resting period the temperature rises another 3-5 degrees. For a perfect medium-rare steak you therefore remove the meat from the grill at about 52ยฐC.
The thickness of the meat also determines how quickly the temperature rises. A thick piece of meat needs more time to reach temperature, but also retains heat longer during resting. Therefore always plan a resting period of 5-10 minutes for optimal results.
How Do You Best Measure the Core Temperature of Meat?
To correctly measure the core temperature, insert the thermometer into the thickest part of the meat, precisely in the middle. Make sure the tip doesn’t touch bone or fat, as that gives an incorrect reading. For steaks, pierce from the side toward the center.
There are two main types of thermometers: digital and analog. Digital thermometers display temperature faster and more accurately, often within 2-3 seconds. They are more user-friendly and you can easily read them. Analog thermometers are cheaper but need more time for an accurate measurement.
The best time to measure is approximately halfway through the estimated cooking time. Measure again every few minutes after that, especially as you approach the desired temperature. For thicker pieces of meat you can leave the thermometer in during cooking, but for thin steaks this is not recommended because you lose too much juice.
Note that with different cuts of meat you must measure at different spots. For a ribeye you measure in the eye of the steak, for a filet mignon in the exact center, and for a prime rib at multiple spots because the thickness can vary.
Why Does the Temperature Still Rise After Cooking?
The phenomenon where meat becomes warmer after cooking is called ‘carryover cooking’. The heat from the outside of the meat continues to move inward, causing the core temperature to rise by 3-5 degrees. For larger pieces of meat this can even reach up to 10 degrees.
This happens because the outside of the meat is much hotter than the core. During resting this heat distributes evenly throughout the entire piece. The proteins in the meat also continue cooking for a while due to residual heat, which affects texture and juiciness.
To achieve perfectly cooked meat, you compensate for this temperature rise. For a thin steak of 2 cm thick you count on about 3 degrees rise, for a thick steak of 4 cm on 5 degrees, and for a large roast this can reach 8-10 degrees. Therefore always remove the meat from heat earlier than you think.
The resting period is important not only for temperature, but also for juiciness. During resting the juices redistribute throughout the meat, causing you to lose less moisture when cutting. Cover the meat loosely with aluminum foil and let it rest 5-10 minutes for the best result.
How Does Vlees & Co Prepare the Perfect Piece of Meat?
We use professional charcoal grills that can reach temperatures up to 400ยฐC. This intense heat creates the perfect crust on the outside while the inside reaches exactly the desired temperature. Our meat sommeliers have years of experience with temperature control and know exactly when each piece of meat is perfect.
We work exclusively with premium meat such as USA Prime, Scottish Angus and Japanese Wagyu. Each type of meat requires a different approach, different resting times and specific temperatures. For example, we prepare a Wagyu steak at a lower temperature than a robust ribeye, because the higher fat percentage would otherwise melt too quickly.
Our meat sommeliers not only measure temperature, but also assess the texture, color and elasticity of the meat. They know exactly how different thicknesses and cuts react to the heat of our charcoal grills. This combination of craftsmanship, experience and top-quality meat ensures an unforgettable meat experience.
Want to know more about the different types of premium meat and how to best prepare them? Then check out our comprehensive guide about premium meat for even more tips and techniques.