The Safest Way to Order Steak for Ultimate Peace of Mind

December 12, 2025 •

3 min read

According to a study by the USDA's Food Safety and Inspection Service, only 55% of people use a food thermometer to verify if their food is safe to consume, highlighting a widespread reliance on visual cues. When it comes to steak, this reliance can lead to confusion and potential risks if proper food safety measures are not followed, especially when dining out.

Quick Summary

This article explains how to determine a steak's doneness and ensure its safety, focusing on the USDA's recommended internal temperature of 145°F, understanding the difference between whole cuts and ground meat, and choosing a reputable restaurant.

Key Points

Know Your Temperatures: The safest way to order steak is to request it be cooked to a minimum internal temperature of 145°F, as recommended by the USDA, especially for at-risk individuals.
Choose Reputable Restaurants: Mitigate risk by patronizing restaurants known for high hygiene standards, quality sourcing, and knowledgeable staff.
Searing is Key: Bacteria on whole-cut steaks typically only exist on the surface. A proper high-heat sear kills these pathogens, making rarer steaks less risky than ground meat.
Ground Beef vs. Steak: Always cook ground meat to a higher temperature (160°F) because the grinding process can mix surface bacteria throughout the meat.
Understand the Rest Period: A three-minute rest period after cooking is crucial for both safety and quality, as it allows the internal temperature to stabilize and juices to redistribute.
Communicate Clearly: When ordering at a restaurant, ask about internal temperatures rather than just using doneness terms like 'medium-rare' for a more precise and safer result.
Recognize Your Risk Level: If you are in a high-risk group, such as pregnant women or those with weakened immune systems, always prioritize food safety over personal preference and order a well-done steak.

Understanding the Fundamentals of Steak Safety

For most food enthusiasts, the primary concern when ordering a steak is achieving the perfect balance of tenderness, flavor, and doneness. However, a deeper understanding of the food safety science behind a quality steak is crucial for personal health. The single most important factor is the internal temperature the meat reaches during cooking, especially for beef, which, unlike poultry, typically only harbors bacteria like E. coli on its surface.

The Science Behind Steak Doneness

Beef steak is a dense, whole-muscle cut. Harmful bacteria, such as E. coli or Salmonella, are generally found on the surface of the meat, not deep within the muscle tissue. A high-heat sear, a standard practice in cooking steaks, is highly effective at killing these surface bacteria. This is why a rare or medium-rare steak, which has been properly seared, is generally considered safe for most people. Ground beef, on the other hand, is a different story, as the grinding process can distribute bacteria from the surface throughout the entire patty, necessitating a higher cooking temperature to ensure safety.

USDA Recommendations and Internal Temperatures

The United States Department of Agriculture (USDA) recommends a minimum internal temperature of 145°F (63°C) for whole cuts of beef, followed by a three-minute rest period. This recommendation ensures any potential pathogens are eliminated. While many steak aficionados prefer their steak cooked to a lower temperature, such as medium-rare (130–135°F), it's important to understand this is a personal choice based on risk tolerance, not a standard food safety practice. Those with compromised immune systems, the elderly, or pregnant women should always opt for the USDA-recommended 145°F or higher.

Ordering Your Steak Safely at a Restaurant

When you're not in your own kitchen, ensuring the safety of your meal requires a different approach. Choosing a reputable restaurant and communicating your doneness preference clearly are the most important steps.

How to Vet a Quality Steakhouse

Before you even place your order, consider the establishment's reputation. Look for places known for their high standards of quality and hygiene. A few signs of a quality steakhouse include:

Visible Kitchen Hygiene: If the kitchen is open or visible, observe its cleanliness. Are chefs handling raw and cooked meat separately? Are the surfaces clean?
Quality Sourcing: Many high-end steakhouses proudly advertise their meat suppliers and aging processes. This transparency often indicates a commitment to quality from the start.
Knowledgeable Staff: A good server should be able to explain the different cuts of steak, the preparation methods, and even the sourcing, demonstrating a high level of expertise.

Communicating Your Order for Maximum Safety

When speaking with your server, be specific. Instead of just saying “medium-rare,” you can ask about the restaurant's internal temperature guidelines. For example, asking if they can prepare the steak to a specific internal temperature, like 145°F, ensures your request is understood and aligned with federal guidelines. This is especially useful for those in higher-risk health categories.

Steak Doneness and Safety: A Comparison Table


Doneness Level	Internal Temperature (°F)	Redness in Center	Safety Risk (for most adults)	Recommended for At-Risk Groups?
Rare	125–130°F	Abundant	Low, if properly seared	No
Medium-Rare	130–135°F	Considerable	Low, if properly seared	No
Medium	140–145°F	Minimal to light pink	Very Low	Yes, at 145°F and with resting period
Medium-Well	150–155°F	Barely visible	Very Low	Yes
Well-Done	160°F+	None	Negligible	Yes

A Final Word on Ensuring a Safe Steak

Enjoying a delicious steak shouldn't come with a side of worry. The safest approach is always to order your steak cooked to at least the USDA-recommended 145°F. However, if you prefer a lower temperature, mitigating the risk comes down to three key factors: choosing a high-quality, reputable restaurant, trusting the integrity of the whole-cut steak, and ensuring the exterior is properly seared. By being informed and making smart choices, you can savor every bite with confidence.

For further guidance on food safety, consider visiting the Food and Drug Administration (FDA) website for reliable and authoritative information on safe food handling and preparation practices. FDA Food Safety for Moms-to-Be

Frequently Asked Questions

For most healthy adults, a medium-rare steak is considered safe because bacteria are typically found on the surface of whole cuts of beef and are killed during the searing process. However, the USDA recommends a higher internal temperature of 145°F for maximum safety.

This is because whole-cut steaks have bacteria only on their exterior, which is killed during cooking. In ground beef, the grinding process mixes any bacteria throughout the meat, requiring it to be cooked to a higher internal temperature of 160°F for safety.

While a thermometer is the most reliable method, you can use the touch test. Compare the firmness of the steak to the flesh on your hand: rare feels like the fleshy part under your thumb in a relaxed hand, while medium is firmer when you touch your thumb to your middle finger.

Well-done steak (160°F or higher) is the absolute safest doneness level, as it ensures all harmful bacteria are eliminated throughout the meat with a comfortable margin.

Yes, pregnant women and other high-risk individuals should avoid medium-rare or any undercooked meat. It is strongly recommended to eat steak cooked to at least 145°F to prevent foodborne illness.

The risks of eating undercooked steak include food poisoning from bacteria like E. coli or Salmonella, which can lead to symptoms such as nausea, vomiting, diarrhea, and abdominal cramps.

The rest period is important because the internal temperature of the steak continues to rise slightly after it's removed from the heat. This 'carryover cooking' helps to ensure the entire cut reaches the target safe temperature and redistributes juices for better flavor and tenderness.