Infrared Thermometer for Cooking: How to Check Steak Doneness Perfectly Every Time

Cooking the perfect steak is an art, but it’s also a science. Whether you prefer rare, medium-rare, or well-done, achieving the ideal doneness requires precise temperature control. While many home cooks rely on probe thermometers, an infrared thermometer for cooking offers a faster, non-contact way to check surface temperature—especially useful for grilling, searing, and pan-frying. In this guide, we’ll explore how to use an infrared thermometer to check steak doneness, the best practices for accurate readings, and why tools like the Lasergrip 630 Infrared Thermometer can elevate your cooking game.

Steak doneness is all about internal temperature, but infrared thermometers measure surface heat. That’s why understanding the relationship between surface and internal temperature is key. With the right technique, you can use an infrared thermometer to gauge doneness without ever piercing the meat—preserving juices and flavor. Let’s dive into the science and practical steps to master steak temperature with an infrared thermometer.

Why Use an Infrared Thermometer for Cooking Steak?

Infrared thermometers are incredibly versatile kitchen tools. Unlike probe thermometers that need to be inserted into the meat, infrared models like the Lasergrip 630 Infrared Thermometer provide instant surface temperature readings from a safe distance. This is especially useful when grilling or searing, where opening the lid or piercing the steak can release heat and moisture. By quickly checking the surface temperature, you can gauge how well the crust has formed and estimate the internal doneness based on your cooking method.

Another advantage is hygiene. Since there’s no contact, you avoid cross-contamination between raw and cooked meats. Plus, infrared thermometers are incredibly fast—just point, pull the trigger, and get a reading in under a second. This speed helps you monitor temperature changes in real time, ensuring you don’t overcook your steak. For grilling enthusiasts, this means fewer flare-ups and more consistent results.

• Instant, non-contact readings preserve meat juices and prevent cross-contamination.
• Ideal for grilling, searing, and pan-frying where quick temperature checks matter.
• Helps monitor surface heat to predict internal doneness without piercing the steak.

Understanding Steak Doneness Temperatures

To use an infrared thermometer effectively, you need to know the target internal temperatures for each doneness level. While infrared thermometers measure surface heat, you can correlate surface readings with internal doneness once you understand your cooking setup. Here’s a quick reference for steak doneness based on USDA guidelines: Rare (120-130°F), Medium Rare (130-135°F), Medium (135-145°F), Medium Well (145-155°F), and Well Done (155°F+).

When using an infrared thermometer, aim for a surface temperature about 10-15°F higher than your target internal temperature, because the surface is always hotter than the center. For example, if you want a medium-rare steak (internal 130°F), look for a surface reading around 140-145°F after resting. This correlation works best with thinner steaks (1-1.5 inches) and direct heat methods like grilling or cast-iron searing.

• Rare: 120-130°F internal (surface ~135-145°F)
• Medium Rare: 130-135°F internal (surface ~140-150°F)
• Medium: 135-145°F internal (surface ~150-160°F)
• Medium Well: 145-155°F internal (surface ~160-170°F)
• Well Done: 155°F+ internal (surface ~170°F+)

Step-by-Step: How to Check Steak Doneness with an Infrared Thermometer

Start by preheating your grill or pan to the desired cooking temperature. For a perfect sear, aim for a surface temperature of 400-450°F. Place your steak on the heat and cook according to your preferred method. After a few minutes, use your infrared thermometer to check the surface temperature of the steak. Point the laser at the center of the steak, avoiding any fat or bone, and take a reading. If the surface is around 140°F, you’re likely approaching medium-rare.

Flip the steak and repeat on the other side. Continue cooking until the surface temperature reaches your target range. Remember that the steak will continue to cook after you remove it from heat (carryover cooking), so take it off about 5°F below your target. Let the steak rest for 5 minutes before serving. This resting period allows juices to redistribute and the internal temperature to equalize. For best results, use a reliable infrared thermometer like the Lasergrip 630 Infrared Thermometer, which offers a wide temperature range and high accuracy.

• Preheat grill or pan to 400-450°F for optimal sear.
• Take surface readings from the center of the steak, avoiding fat.
• Remove steak 5°F below target temperature to account for carryover cooking.
• Rest steak for 5 minutes before slicing to lock in juices.

Tips for Accurate Infrared Thermometer Readings on Steak

To get the most accurate readings, keep these tips in mind. First, ensure the lens is clean and free of grease or smoke residue. Second, hold the thermometer perpendicular to the steak surface, about 1-2 inches away. Avoid pointing at shiny or reflective surfaces, which can skew results. Third, take multiple readings across the steak surface to get an average, especially for thicker cuts.

Also, consider the ambient temperature and wind conditions if grilling outdoors. Wind can cool the surface, giving a lower reading than actual. In that case, shield the steak from wind or take readings quickly. Finally, remember that infrared thermometers measure surface temperature only—for thick steaks (over 1.5 inches), you may still want to use a probe thermometer for the internal temp. But for everyday cooking, the infrared method is fast, effective, and perfectly reliable.

• Clean the lens and hold perpendicular to the steak surface.
• Take multiple readings for an average, especially on thicker cuts.
• Shield from wind when grilling outdoors to avoid false low readings.
• Use a probe for thick steaks as a backup if needed.

Recommended Infrared Thermometers for Cooking

When choosing an infrared thermometer for cooking, look for features like a wide temperature range, high accuracy (±1-2°F), and a clear LCD display. Etekcity offers several excellent options. The Lasergrip 630 Infrared Thermometer is a popular choice for home cooks, with a range of -58°F to 1022°F and a 12:1 distance-to-spot ratio, meaning you can measure small targets from a distance. It’s perfect for checking steak doneness on the grill.

For those who want even more precision, the Lasergrip 1260 Infrared Thermometer offers a 30:1 distance-to-spot ratio and dual laser targeting, ideal for larger cooking surfaces or high-heat searing. Both models are affordable, durable, and come with a backlit display for low-light grilling sessions. Pair your infrared thermometer with a good digital kitchen scale like the EK7090 Digital Kitchen Scale for precise seasoning and portion control, and you’ll have a complete cooking toolkit.

• Lasergrip 630: -58°F to 1022°F range, 12:1 ratio, great for home use.
• Lasergrip 1260: 30:1 ratio, dual lasers, ideal for high-heat and large surfaces.
• EK7090 Digital Kitchen Scale: perfect for weighing ingredients and portioning steak.

Mastering steak doneness doesn’t have to be guesswork. With an infrared thermometer for cooking, you can achieve perfect results every time—whether you’re grilling in the backyard or searing in a cast-iron skillet. By understanding the relationship between surface and internal temperature, and following the tips in this guide, you’ll impress family and friends with restaurant-quality steak. Ready to upgrade your cooking tools? Check out the Lasergrip 630 Infrared Thermometer for a reliable, fast, and accurate way to check steak doneness and more.