Well, my friends, here is a chart that will help you get your beef to the right temperature.
Note: These temperatures are the final, resting temperature of beef. That means you need to remove beef from the heat source (i.e. oven or stove) before it reaches the temperatures below as it will continue to cook and slowly rise in temperature as it sits.
How to Properly Check the Temperature
Insert an instant probe thermometer like the one pictured here into the center of the thickest part of the steak. You should insert it at a slight angle. Do not insert it parallel to the counter surface, and do not insert it into the fat.
Beef Temperature and Doneness Guide
|Rare||The steak is seared on the outside and warmed on the inside. The inside is red.||135F/58C|
|Medium Rare||The middle is pink fading to grey-brown near the surface.||135-145F/63C|
|Medium||The very inside is pink fading to grey-brown through the rest||150-160F/70C|
|Medium Well||The meat is mostly grey-brown with a hint of pink in the very center. The juiciness of the meat is greatly reduced at this level.||160-170F/75C|
|Well Done||The meat is grey-brown throughout. The juiciness and tenderness is greatly reduced. The may is often dry and chewy.||170+ F/75+C|