PREVRA Steak Cooking Chart: Safe Core Temperatures for Every Level of Doneness
A quick-reference chart showing the minimum safe internal temperatures for steak. Covers rare through well done, with probe placement and resting time guidance.
Why correct steak temperatures matter for food safety and customer satisfaction
Steak presents a unique food safety challenge. Unlike minced beef — where bacteria are distributed throughout — whole muscle cuts like steak only carry pathogens on the surface. Searing the outside kills surface bacteria even if the centre stays rare. This is why steak can be served rare when a burger cannot. But it only works if the steak is genuinely a whole cut, not reformed or mechanically tenderised.
An EHO will check that your kitchen understands this distinction and that you verify core temperatures with a calibrated probe thermometer. Under SFBB, cooking is a Critical Control Point that must be monitored and recorded.
Using the steak cooking chart in your kitchen pass
Display this chart near the grill section. For each doneness level, it shows the target core temperature and visual indicators (firmness, colour). Always probe the thickest part of the steak, avoiding bone and fat. After cooking, rest the steak for at least 3 minutes — the internal temperature will continue rising by 2-3°C during resting.
With digital SFBB, your grill chef logs temperatures directly from a phone or tablet. The system flags any reading below the safe threshold immediately, and your EHO sees a complete cooking record with timestamps.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
See planned features