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After searing your steak, cook it to an internal temperature of 120 degrees Fahrenheit (50 C) for rare, 125 degrees Fahrenheit (52 C) for medium rare or 130 degrees Fahrenheit (55 C) for medium. The internal temperature will rise another 5 degrees or so after you remove the steak from the grill.
The steak started at 38Â°F and the ambient air in my kitchen was at 70Â°F. I then took temperature readings of its core every ten minutes. After the first 20 minutesâthe time that many chefs and books will recommend you let a steak rest at room temperatureâthe center of the steak had risen to a whopping 39.8Â°F.Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes.1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6Â°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130Â°F than the steak in the fridge. then took temperature readings of its core every ten minutes. After the first 20 minutesâthe time that many chefs and books will recommend you let a steak rest at room temperatureâthe center of the steak had risen to a whopping 39.8Â°F. Not even a full two degrees. So I let it go longer. 30 minutes.