What is the internal cooking temperature requirement for steak?

The internal cooking temperature requirement for steak is 145°F (63°C) for a minimum of 15 seconds. This temperature is established by food safety guidelines to ensure that harmful pathogens that may be present in raw beef are effectively killed, thereby reducing the risk of foodborne illnesses.

Cooking steak to this temperature allows for a safe level of doneness while still maintaining a desirable texture and flavor. The guideline specifies a rest period of at least 15 seconds at this temperature, which is crucial as it allows the heat to distribute evenly throughout the meat, further ensuring safety. This practice helps to prevent any potential bacteria from surviving and ensures that the steak has reached an internal temperature that is safe for consumption, particularly for cuts that may have had exposure to contaminants on the surface.

Other temperature options provided, while suitable for other meats or food items, do not apply to steak and thus would not be the correct choice.