Cook times will depend on thickness of steak as well as cooking method (oven, stovetop, grill) and temperature of your cooking method. The temperatures below refer to the internal temperature, which you can test by inserting a meat thermometer into the center of the steak. When the steak reaches the internal temperature below, you should remove it from the oven, grill, or stove; the temperature may continue to rise after removing steak from the heat. Rare: 130°F Medium rare: 140°F Medium: 155°F Well done: 165°F