If you’ve ever cut into a steak and found it too rare, too dry or cooked past the point you wanted, you’re not alone. One of the most common questions we hear at the butcher counter is how to cook steak properly at home.
The good news is that steak doneness does not need to be guesswork. With the right cut, a hot pan or barbecue, and a reliable thermometer, you can cook steak exactly how you like it every time.
In this guide, we’ll walk through steak doneness temperatures, cooking times, resting, steak thickness and the easiest way to get consistent results at home.
Quick Answer: Steak Doneness Temperature Chart
| Doneness | Internal Temperature | What It Looks Like |
|---|---|---|
| Rare | 50–52°C | Cool red centre |
| Medium rare | 54–57°C | Warm red centre |
| Medium | 60–63°C | Warm pink centre |
| Medium well | 65–67°C | Slight pink centre |
| Well done | 70°C+ | Cooked through |
As a butcher’s rule of thumb, internal temperature is the most reliable way to judge steak doneness. Cooking time alone can change depending on the thickness of the steak, the pan or barbecue, and how cold the steak was when it started cooking.
Why Temperature Matters More Than Time
Cooking times are useful as a guide, but they are not the full story. A thin steak will cook much faster than a thick-cut scotch fillet, and a steak cooked straight from the fridge will behave differently to one brought closer to room temperature first.
That’s why the easiest way to cook steak properly is with a thermometer. If you want to take the guesswork out of doneness, use an instant-read thermometer like our Blaze Thermometer Pen.
Instead of cutting into the steak and losing juices, you can check the centre and know exactly when to pull it from the heat.
How to Cook Steak Properly
For best results, follow these simple steps:
- Bring the steak closer to room temperature before cooking.
- Preheat your pan or barbecue until properly hot.
- Lightly oil the steak and season well with salt and pepper.
- Cook over high heat to build colour and crust.
- Use a thermometer to check internal temperature.
- Rest the steak before slicing or serving.
This is the same basic cooking logic used in standard steak cooking guides, including the MLA reference chart for a 2 cm steak.
Steak Cooking Times by Thickness (2cm, 3cm & Thick Cut Steaks)
Timing can still be helpful, but it needs to be matched to thickness.
For a 2 cm steak
The MLA guide suggests the following approximate pan or barbecue times:
- Rare: 2 minutes each side, rest 2 minutes
- Medium rare: 2½ minutes each side, rest 4 minutes
- Medium: 3 minutes each side, rest 4 minutes
- Medium well: 3½ minutes each side, rest 5 minutes
- Well done: 5–6 minutes each side, rest 6 minutes
Those timings are specifically based on a 2 cm thick steak.
For thicker butcher-cut steaks
Many butcher steaks are thicker than 2 cm, especially cuts like scotch fillet, porterhouse and rump. Once you get into the 2.5–3 cm range, cooking times will naturally need to increase.
That is why temperature matters more than a generic timing chart. If you are cooking a thicker steak, aim for your target internal temperature rather than relying purely on minutes per side.
Resting Steak Matters
Resting helps the juices redistribute through the meat instead of spilling out onto the plate as soon as you cut it.
As a simple guide:
- Thin steaks only need a short rest
- Medium and thick steaks should rest longer
- The hotter and thicker the steak, the more important resting becomes
If you skip this step, even a perfectly cooked steak can feel disappointing.
Best Steak Cuts to Cook at Home
If you want the best chance of a great result, start with a quality steak. Our beef collection includes excellent options for pan frying, grilling and barbecuing at home.
Popular steak cuts include:
- Scotch fillet – rich, juicy and forgiving
- Porterhouse – classic steak flavour with a firmer bite
- Rump – great value and excellent beef flavour
- Wagyu steaks – rich marbling and a premium eating experience
If you want help choosing the right steak for your preferred doneness or cooking method, ask us in store or browse the range online.
Common Steak Mistakes
- Cooking straight from the fridge: the outside can overcook before the centre catches up
- Using a pan that isn’t hot enough: you lose colour and crust
- Turning too often: the steak never gets a proper sear
- Not resting: juices run straight out
- Guessing doneness by eye: use a thermometer instead
The Easiest Way to Get Steak Right
If you regularly cook steak at home, a thermometer is one of the most useful tools you can own. It makes expensive steaks safer to cook, reduces guesswork and helps you hit your preferred doneness more consistently.
Our Blaze Thermometer Pen is a simple, practical tool for checking steak, roasts, chicken and more.
Pair that with a good quality steak from our beef collection and you’re already setting yourself up for better results.
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