Determining Doneness

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Overcooking can make meat dry and tough and undercooking should be avoided all together.

Use a temperature thermometer in the very center, to determine the doneness:

Rare 115°F to 125°F (46°C to 52°C)
Medium Rare 130°F to 140°F (55°C to 60°C)
Medium 140°F to 150°F (60°C to 65°C)
Medium Well 155°F to 165°F (68°C to 74°C)
Well Done 165°F to 175°F (74°C to 80°C)