The best way to make sure your beef is cooked all the way through is to use the internal temperature as a guide to get the cooked beef temperature. This post will explain each type of beef, varying temperatures of doneness and the best tools to use!.
For a medium rare steak, pull it off the heat at 130-135°F. The beef should be 145°F for a medium rare cut of beef.
Roast beef is a classic main dish that can be the centerpiece of a great meal when cooked properly The key to perfect roast beef is hitting just the right internal temperature. Undercooked beef can be unsafe, while overcooking results in dry, tough meat So what temperature should you aim for? Let’s look at the ideal internal temperatures for various doneness levels.
Why Internal Temperature Matters
Measuring the internal temperature is the best way to determine if a roast is done to your preferred doneness Appearance and cooking times can be misleading A thermometer takes the guesswork out of roast beef cooking,
The temperature reading indicates how well-done the interior of the meat is cooked. This affects both the eating quality and the safety of the beef. To achieve the texture and juiciness you desire you’ll want to match the temperature to your perfect level of doneness.
Recommended Minimum Temperature
The USDA recommends cooking all beef roasts to a minimum internal temperature of 145°F for food safety. At this temperature and above, any potentially harmful bacteria are destroyed.
While you can certainly cook roast beef beyond 145°F, you generally don’t want to serve roast beef below this temperature. Go above the minimum temp based on your preferred doneness, but don’t serve beef cooked cooler than 145°F.
Choosing Your Target Temperature
Here are the target internal temperatures for various doneness levels:
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160°F and above
Rare roast beef (120-125°F) has a very red, cool center with a soft, juicy texture.
Medium rare (130-135°F) has a warm, red center that is lightly firm but still quite juicy. This is a popular choice for roast beef.
Medium (140-145°F) beef has a pink center that is hotter and firmer but still moist.
Medium well (150-155°F) results in a slight pink center with firm, drier meat.
Well done (160°F and up) means the interior is gray-brown throughout and the roast is firmer and less juicy.
Choose your target temp based on the visual and textural characteristics you desire. Many people prefer roasts cooked medium rare to medium.
How to Measure the Internal Temperature
To accurately measure the internal temperature:
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Use an instant-read meat thermometer. Oven thermometers won’t provide the interior temp.
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Insert the probe into the thickest part of the meat, avoiding any bones.
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Make sure the tip of the thermometer reaches the center of the roast and is not touching any fat or the pan.
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Once the thermometer registers the temperature, remove the roast from the oven or turn off the heat source.
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Double check in a few thick locations to confirm even cooking.
Allow the Roast to Rest
Once the target internal temperature is reached, let the roast rest for 15-20 minutes before slicing into it.
This allows the juices to redistribute evenly throughout the meat. If you cut into the roast immediately, the juices will run out and the beef will be drier.
So for tender, juicy results, let your roast beef rest before serving.
What If You Overcook the Roast?
We’ve all been there – you get distracted and suddenly realize your roast is overcooked! If your roast beef exceeds your target temperature, here are some tips:
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For slight overcooking, let it rest longer to retain moisture. Slicing thinly can also help.
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If it is very overcooked, try making sandwiches or slicing for beef dip to mask dryness.
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For well-done roasts, incorporate moisture with gravy, au jus or salsa.
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Repurpose leftovers into dishes like tacos, soup, casserole or hash.
While you can’t undo overcooking, there are ways to still enjoy the roast beef. The best solution is using a meat thermometer properly to avoid overcooking.
Key Takeaways
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Cook roast beef to at least 145°F internal temperature for food safety.
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Target 120-125°F for rare, 130-135°F for medium rare, 140-145°F for medium, 150-155°F for medium well, and 160°F+ for well done.
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Use an instant-read thermometer to measure the internal temperature of the thickest part.
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Allow the roast to rest for 15-20 minutes before carving to retain juices.
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Take steps to repurpose if overcooked to make it more palatable.
With the right internal temperature, your roast beef will turn out perfectly cooked from edge to edge – tender, juicy and full of flavor. Use a trusty meat thermometer and follow these temperature guidelines for sensational results!
What temperature should beef be cooked to celsius?
- Rare: 57°C
- Medium rare: 57-63°C
- Medium: 63-66°C
- Medium well: 66-71°C
- Well done: 71°C and above
Internal Beef Temperature Matters
Did you ever go to a restaurant and wonder how the burgers and steaks were cooked so perfectly? They may have professional chefs doing the work, but you can use a meat thermometer to get the same result at home.
Using an instant-read thermometer is the #1 way to tell when your beef is cooked to the right temperature (see below for how to properly use a meat thermometer).
If you cook steak to the right temperature, it will not only be safe to eat, but it will also taste the best. Nothing is worse than buying a pricey cut of beef and cooking it too long. This is especially true for prime rib.
But cooking beef is so simple. You just need to measure the proper beef temperature!
This post tells you everything you need to know to cook meat to a safe and tasty temperature, whether you’re making chuck roast, ground meat, the perfect steak, or a roast.
The Secret to Perfectly Cooked Roast Beef
FAQ
What internal temperature should roast beef be cooked to?
Is it better to cook a roast at 325 or 350?
At what temperature does roast become tender?
Why should beef be cooked to 160 degrees?
What temperature should a roast be cooked to?
Here are the general guidelines: Rare: Cook the roast to an internal temperature of 120-125°F (49-52°C). Medium-rare: Cook the roast to an internal temperature of 130-135°F (54-57°C). Medium: Cook the roast to an internal temperature of 140-145°F (60-63°C). Medium-well: Cook the roast to an internal temperature of 150-155°F (66-68°C).
What is the recommended temperature to cook beef?
When cooking beef, remove it from the heating element a few degrees before your desired doneness is reached, as the temperature will continue to rise while the beef rests. The USDA recommends a minimum internal temperature of 145°F. Cook based on the internal temperature vs. time.
Is it safe to eat a beef roast cooked to 145?
Yes, it is safe to eat beef cooked to medium-rare or rare as long as the internal temperature reaches 145°F (63°C). **3. How can I check the internal temperature of a beef roast?** The most accurate way to measure the internal temperature is by using a meat thermometer inserted into the thickest part of the roast. **4.
How long do you cook a pound of roast beef?
Preheat the oven to 375°F. Cook a pound of roast beef for 20 minutes. Adjust the cooking time if you have a bigger or smaller roast. The meat will be medium when it reaches an internal temperature of 150°F. For medium rare meat, cook until it reaches an internal temperature of 130°F.