Meat Temperature Guide: Steak, Burgers & Chicken
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A thermometer is the most dependable way to know when meat is ready. This guide separates food-safety minimums from personal doneness preferences so you can cook with more confidence and less guesswork.
Quick reference
Whole cuts of beef, pork, veal and lamb: 145°F, followed by at least a 3-minute rest.
Ground meats: 160°F.
All poultry: 165°F.
Safe minimum internal temperatures
The U.S. Department of Agriculture recommends the following minimum internal temperatures. Measure with a food thermometer in the thickest part of the food.
Important: Culinary doneness terms such as rare or medium-rare may describe temperatures below USDA safety guidance. The temperatures above are safety minimums, not a promise of a particular color or texture.
Where to place the thermometer
- Use the thickest part. Insert the probe into the center of the thickest section.
- Avoid bone and large pockets of fat. Either can distort the reading.
- For thinner steaks, enter from the side. This makes it easier to reach the center.
- Check more than one spot. Large or unevenly shaped cuts may not cook at the same rate throughout.
What is carryover cooking?
Meat can continue warming after it leaves the grill, pan or oven because heat is still moving toward the center. The amount of carryover varies with the cut, thickness, cooking method and resting conditions. Large roasts usually change more than thin steaks, so treat any fixed “carryover number” as an estimate rather than a guarantee.
The practical approach is simple: check early, check again, and use the final temperature—not elapsed time or surface color—as your deciding measurement.
Why resting matters
For whole cuts covered by the USDA 145°F recommendation, the guidance includes a rest of at least three minutes before carving or eating. In the kitchen, a short rest also makes carving easier and gives the temperature time to settle. Larger roasts generally benefit from a longer rest than individual steaks.
The tool we recommend
A fast, reliable instant-read thermometer is one of the most useful tools in a steak kitchen. It is more consistent than pressing the meat, relying on time alone or cutting into the center to check the color.
Frequently asked questions
Can I judge doneness by color?
Color is not a dependable food-safety test. Lighting, aging, cooking method and the meat itself can all affect appearance. Use a thermometer.
Is the same temperature used for steak and burgers?
No. USDA guidance distinguishes whole cuts from ground meat. Whole beef steaks, chops and roasts are 145°F with a 3-minute rest; ground beef is 160°F.
Do I need to wash raw meat?
No. Washing raw meat can spread bacteria through splashing. Keep raw meat separate from ready-to-eat foods, wash hands and utensils, and cook to a safe temperature.
Food-safety guidance referenced from the USDA Food Safety and Inspection Service. Always follow current guidance applicable to your household and location.