Beef – the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well

This question is a little vague, but probably your temperature probe is lying to you, or you're not accounting for resting your meat. I would suggest a legit thermometer rather than one that gives you hints about the meat -- you'll have more control over the final product.

Temperature Guide:

• Medium Rare Beef has an internal temp of 145F / 60 Celsius
• Medium Beef has an internal temp of 160F / 70 Celsius
• Well Done (ruined) has a temp of 170F / 75 Celsius

Remember that on resting your beef will rise roughly 10F / 12C in the middle as the heat distributes. So, if you pull the beef out at 160F / 70C, it will be well done by the time you eat it.

If you want Medium Rare, pull it out at 135F / 55C.

|  Rare         |  120 °F to 125 °F  |  49 °C to 52 °C   |  center is bright red  |
|  Medium Rare  |  130 °F to 135 °F  |  54 °C to 57 °C   |  center is very pink   |
|  Medium       |  140 °F to 145 °F  |  60 °C to 63 °C   |  center is light pink  |
|  Medium Well  |  150 °F to 155 °F  |  66 °C to 68 °C   |  not pink              |
|  Well Done    |  160 °F and above  |  71 °C and above  |  brown throughout      |