How to Check Doneness on a Steak

Step by step

1. Know the target internal temperature for each doneness.

2. Use a thermometer in the thickest part.

3. Pull the steak a few degrees early for carryover cooking.

4. Rest it before slicing.

5. Check color if needed.

6. Communicate with expo if a steak needs more time.

Safety reminders for line cooks

• Say “behind,” “hot” and “sharp” when moving
• Keep knives sharp and cut away from your body
• Use dry towels for hot pans
• Keep floors clear and clean up spills immediately

Key terms

Station · Fire · All day · Behind · Heard · On the fly: see the full line cook glossary.

More line cook how-to guides

• How to set up a sauté station
• How to work a ticket during service