Temperatures and safety
What temperature is each steak doneness?
The short answer. Chefs commonly pull steak at about 125 degrees Fahrenheit for rare, 130 for medium-rare, 140 for medium and 150 for medium-well.
The temperature rises a few degrees as the steak rests, so these pull temperatures run slightly under the final doneness.
The USDA recommends 145 degrees for whole cuts of beef, which is closer to medium. Anything lower is a personal choice.
Question
Can I judge doneness by touch?
It takes practice and is less reliable than a thermometer. An instant-read thermometer removes the guesswork.