2–5°
Small or thin cuts
Thin steaks, fish fillets, burgers and individual chicken breasts often have relatively modest carryover.
Kitchen Guide
Don't Ruin Dinner: The No-Guesswork Meat Temp Guide
Poultry165°
Ground meat160°
Beef, pork & lamb145°
Fish145°
Leftovers165°
Rest time3 min
Steak doneness
Rare120°
Med rare130°
Medium140°
Med well150°
Well160°+
+2–5°
Your steak keeps cooking after it's off the heat. That's the #1 reason "done" turns into overdone. Pull it early and let it rest.
I ruined enough dinners guessing before I finally wrote it all down. Here's the safe temperature for everything, exactly where to put the thermometer, and why the roast keeps cooking even after it's off the heat.
01 · Safety first
Safe minimum internal temperatures
These are USDA minimum safe internal temperatures, not a guess. I've cut into a chicken thigh that looked perfectly done and was nowhere close. A five-dollar thermometer settles it every time, no eyeballing required.
Poultry
Whole, pieces, ground and stuffing
165°F
Probe: Thickest part of the breast and innermost thigh, avoiding bone. Check more than one location on a whole bird.
Whole cuts
Beef, pork, veal and lamb
145°F
Rest: At least 3 minutes before carving or eating. Insert the probe sideways into thinner cuts when possible.
Ground meats
Beef, pork, veal and lamb
160°F
Why higher? Grinding can move surface bacteria throughout the meat, so a burger is treated differently from an intact steak.
Fish
Whole fish and fillets
145°F
Visual backup: The flesh should no longer be translucent and should separate easily with a fork.
Shellfish
Shrimp, lobster, crab and scallops
Opaque
Look for: Pearly or white, opaque flesh. Clams, mussels and oysters should open during cooking; discard those that remain closed.
Leftovers & casseroles
Reheated cooked food
165°F
Check: Several spots, especially after microwave reheating, where cold pockets can remain.
Heads up: Carryover is handy for planning ahead, but it's not a guarantee.
I always check the actual number on the thermometer before anyone sits down to eat.
02 · What happens after the heat
Carryover cooking, explained
This one took me years to actually believe: food keeps cooking after it's off the heat. Pull it a few degrees early and it finishes right where you wanted it, so you're not slicing into a roast that went past done while it sat.
5–10°
Medium roasts
Thick steaks, pork tenderloin and smaller roasts may continue climbing more noticeably while resting.
10°+
Large roasts
Whole birds and large beef or pork roasts can retain substantial heat, although the exact rise varies.
1
Remove
Take the food off the heat.
Take the food off the heat.
2
Rest
Heat continues traveling inward.
Heat continues traveling inward.
3
Verify & slice
Confirm temperature, then carve.
Confirm temperature, then carve.
03 · Quality preference
Steak doneness reference
My husband likes his barely past rare, I like mine with more color, and this is the chart that ends the debate at our table. For reference, the USDA's official number for a whole steak is 145°F plus a 3-minute rest.
Rare120–125°FCool red center
Medium rare130–135°FWarm red center
Medium140–145°FWarm pink center
Medium well150–155°FSlightly pink center
Well done160°F+Little or no pink
04 · Better readings
Five common thermometer mistakes
×
Touching bone
Bone can distort the reading.
Bone can distort the reading.
×
Checking only one spot
Large or uneven food can have hot and cold zones.
Large or uneven food can have hot and cold zones.
×
Relying on color
Color is not a dependable safety test.
Color is not a dependable safety test.
×
Guessing by cooking time
Thickness, equipment and starting temperature all matter.
Thickness, equipment and starting temperature all matter.
×
Slicing immediately
Resting gives heat time to equalize and juices time to settle.
Resting gives heat time to equalize and juices time to settle.
Safety temperatures are based on current U.S. government guidance from FoodSafety.gov and the USDA Food Safety and Inspection Service. Carryover ranges are practical estimates, not guaranteed temperature increases.