A steak can be tricky to cook perfectly, so using a thermometre is the surefire way to know if it is done. Keep this temperature chart handy for your next get together to ensure everyone enjoys steak done they way they like it.



Carryover cooking
Steak continues to cook an additional five to 10 degrees after it's removed from heat.
Steaks thinner than 3/4 inch (2 cm) should come off the heat 10 degrees before
they reach desired doneness. Steaks that are 3/4 inch (2 cm) or thicker should come off the heat five degrees before desired doneness.

Need help choosing the right steak? Try our complete steak guide for tips and recipes.

Pictured above: Steak Frites