When it comes to cooking premium cuts like Certified Angus Beef, achieving the perfect degree of doneness can make all the difference. Whether you're grilling, pan-searing, or oven-roasting, knowing the correct internal temperature ensures your steak delivers the flavor, juiciness, and tenderness it's meant to.
Here’s a quick guide to help you cook Certified Angus Beef to perfection:
🔴 Rare
Temperature: 125°F / 52°C
Texture: Cool, red center
Perfect for: True steak lovers who want a soft, buttery texture and maximum juiciness.
🔴🟡 Medium Rare
Temperature: 135°F / 57°C
Texture: Warm, red center
Why it’s popular: This is the chef-recommended level for Certified Angus Beef. It preserves the natural juices while allowing the beef's full flavor to shine.
🟡 Medium
Temperature: 145°F / 63°C
Texture: Warm, pink center
Best for: Those who like a balance between juiciness and a firmer texture.
🟠 Medium Well
Temperature: 150°F / 66°C
Texture: Slightly pink center
Ideal for: Diners who prefer less pink but still want some tenderness in the meat.
🟤 Well Done
Temperature: 160°F / 71°C
Texture: Fully cooked, no pink
Note: While some prefer their beef fully cooked, overcooking can dry out even the best cuts—so use caution!
Pro Tip: Always use a meat thermometer to get an accurate read on doneness, and let your steak rest for a few minutes after cooking to retain its juices.
Knowing these temperatures helps bring out the best in Certified Angus Beef—making every bite count.
