Steaks are classified as rare, medium-rare, medium, medium-well, or well-done, with rare being cooked less and well-done steak being cooked more.

It’s crucial to know when to take the steak off the heat for the desired doneness; a good tip is to remove the steak when it is 5 degrees cooler than the intended temperature.

Rare steak requires the least cooking time and should be between 120 and 125 F. Medium-rare steak should reach an internal temperature between 130 and 135 F when finished.

Medium steaks should be removed from cooking when they reach 135 F. For medium-well steaks, take the slab off when it reaches 145 F and push it to 155 F for well-done steaks.