Perfect Steak and Meat Temperature Guide for Doneness
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Steak and Meat Temperature Guide

Cook beef, pork, poultry, lamb, and fish to perfect doneness

Discover the optimal temperature guide for cooking meat—from rare to well-done steaks, juicy pork, and safe poultry. Follow this guide to cook beef, pork, chicken, lamb, and fish safely and deliciously. Using precise cooking temperatures will enhance the flavors of each meat type. Our Google Chrome Extension offers precise timing and temperature calculation, so you can achieve perfect results with ease.

Steak and Meat Cooking Temperature Chart and Guide

Explore safe and ideal temperatures for different meats to achieve the perfect doneness level—from rare to well done.

Beef
Pork
Poultry
Lamb
Fish
Extras

Preparation Before Cooking

Before cooking beef, bring it to room temperature by letting it rest for 30-60 minutes. This helps the meat cook more evenly. If the beef is frozen, allow approximately 24 hours of thawing time per 4-5 pounds (1.8-2.3 kg) in the refrigerator. Pat the beef dry with paper towels to ensure a good sear. Season generously with salt and pepper before cooking. Bone-in cuts will take longer to cook compared to boneless cuts. Our Google Chrome Extension can help you calculate the precise cooking time for your cut and preferred doneness.

Steak Doneness Temperatures

  • Rare: 120-130°F (49-54°C). The center of the meat remains quite raw. This level may not be suitable for everyone. If you're aiming for a rare steak, check out our Rare Steak Guide for detailed instructions.

  • Medium Rare: 130-135°F (54-57°C). A popular choice for tender, juicy beef with a pink center. If you're aiming for a medium rare steak, check out our Medium Rare Steak Guide for detailed instructions.

  • Medium: 135-145°F (57-63°C). Provides a balance between juiciness and doneness.If you're aiming for a medium steak, check out our Medium Steak Guide for detailed instructions.

  • Medium Well: 145-155°F (63-68°C). The meat is firm, with only a hint of pink.If you're aiming for a medium well steak, check out our Medium Well Steak Guide for detailed instructions.

  • Well Done Steak: 160°F and above (71°C+). Fully cooked with no pink; firm throughout.If you're aiming for a Well Done steak, check out our Well Done Steak Guide for detailed instructions.

Preparation Before Cooking

For pork, bring it to room temperature by letting it rest for 30-60 minutes before cooking. If frozen, allow approximately 24 hours of thawing time per 4-5 pounds (1.8-2.3 kg) in the refrigerator. Pat the pork dry with paper towels to help it develop a good crust during cooking. Trim excess fat if needed and season well. Bone-in pork cuts may require more time to cook compared to boneless cuts. Use our Google Chrome Extension to calculate the precise cooking time for your specific cut and temperature.

Safe Cooking Temperature for Pork

  • Pork: 145°F (63°C) followed by a resting period. Resting helps retain tenderness and juiciness.

Preparation Before Cooking

For poultry such as chicken, turkey, or duck, ensure it is completely thawed before cooking.

Allow approximately 24 hours of thawing time per 4-5 pounds (1.8-2.3 kg) of poultry. The average weight is 4-5 pounds. For more details about thawing turkey, see the page How do you defrost a frozen turkey. For more details about thawing chicken, see the page How do i defrost chicken.

Pat the poultry dry inside and out to help achieve a crispy skin. Different parts of poultry have varying fat content and density, so adjust cooking times accordingly. Bone-in pieces like drumsticks and thighs will need more time compared to boneless breast cuts. Our Google Chrome Extension can help you determine the exact cooking time based on the type and size of poultry.

Safe Cooking Temperature for Poultry

  • Chicken Cooking Temperature: 165°F (74°C). Always fully cook chicken to avoid foodborne illnesses. Make sure to check the thickest parts of the breast or thigh.
  • Turkey Cooking Temperature: 165°F (74°C). The cooking temperature for turkey is the same as for chicken.
  • Duck Cooking Temperature: 165°F (74°C). Duck should also be cooked fully to ensure safety.

Preparation Before Cooking

Lamb should be brought to room temperature by letting it rest for 30-60 minutes before cooking. If frozen, allow approximately 24 hours of thawing time per 4-5 pounds (1.8-2.3 kg) in the refrigerator. Pat the lamb dry with paper towels and season well with salt, pepper, and herbs if desired. Bone-in cuts will take longer to cook compared to boneless cuts. Use our Google Chrome Extension to calculate the precise cooking time for your lamb cut and desired level of doneness.

Safe Cooking Temperature for Lamb

  • Lamb: 145°F (63°C) for medium doneness. Like pork, lamb should be rested after cooking.

Preparation Before Cooking

Fish preparation depends on the type of fish. Thicker fish like salmon or halibut should be thawed in the refrigerator for 24 hours per inch of thickness if frozen.

For more details about thawing fish, see the page How to Thaw Frozen Fish.

Pat the fish dry with paper towels to ensure even cooking and a good sear. Different fish have varying densities, which affects cooking times and temperatures, so always adjust accordingly. Fish cooks quickly, and overcooking can make it dry. Our Google Chrome Extension can help you calculate the precise cooking time for different types of fish to ensure the best results.

Safe Cooking Temperature for Fish

  • Fish: 145°F (63°C). Cook fish until it is tender yet fully safe to eat.

Extras: Preparation Before Cooking

In this section, you’ll find a guide to grilling popular items such as hamburgers, sausages, hot dogs, vegetarian patties, and grilled vegetables. Be sure to properly thaw each item before grilling for best results.

Hamburgers and Ground Beef

Before grilling hamburgers or ground beef, ensure they are fully thawed. If frozen, thaw them in the refrigerator overnight. For quicker methods, refer to our Hamburger and Ground Beef Thawing Guide. Once thawed, form your patties if needed, and season them with salt and pepper. Grill to an internal temperature of 160°F (71°C) for safe consumption. Flip the patties once during cooking for even grilling.

Hamburger Buns

Properly defrosting hamburger buns is essential for achieving the perfect burger experience. If your buns are frozen, take the time to thaw them to preserve their softness and flavor. For a detailed guide on defrosting buns, including microwave, oven, and room temperature methods, check out our Hamburger Bun Defrosting Guide. Once thawed, you can toast the buns lightly on the grill for added flavor and texture.

Sausages

Sausages should also be properly thawed before grilling. If frozen, thaw them in the refrigerator overnight, or for faster methods, visit our Sausages Thawing Guide. After thawing, you can lightly prick the sausages with a fork to release fat and prevent bursting during grilling. Grill to an internal temperature of 160°F (71°C) for pork sausages or 165°F (74°C) for chicken sausages, turning often for even cooking.

Hot Dogs

If your hot dogs are frozen, thaw them in the refrigerator or follow the quick thawing methods detailed in our Hot Dogs Thawing Guide. Once thawed, grill them over medium heat until they are heated through and have grill marks, which usually takes about 5-7 minutes.

Vegetarian Patties

Vegetarian patties, depending on the type, should be thawed in the refrigerator if frozen, or refer to package instructions. For specific guidance, visit our Vegetarian Patties Thawing Guide. Grill the patties according to package instructions, usually about 5-7 minutes per side, until heated through.

Grilled Vegetables

Vegetables such as bell peppers, zucchini, and onions do not require thawing, but ensure they are washed and dried before grilling. For frozen vegetables, thaw them in the refrigerator or according to the manufacturer's instructions. Grill vegetables over medium heat for about 4-5 minutes per side, brushing them with olive oil to enhance flavor.

Safety Guidelines

Following USDA safety guidelines ensures that your meat is safe to consume. Always cook meats to the recommended internal temperatures to avoid risks associated with undercooked foods.

(Source: USDA Safe Thawing Guidelines)

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