Temperatures
Steak doneness, safe minimums, and the cooker temperatures the recipes use.
Steak doneness
The chart from my grilling notes: the finished temperature, the minutes on the first side and then the second, and the highest temperature to take the steak off at. It goes with Grilled Steak.
Rare and medium-rare finish below the federal minimum for a beef steak, which is in the next table. That is the cook’s call.
A steak keeps heating after it leaves the grill. ThermoWorks says even a small steak rises at least 3 to 4 degrees as it rests, and a large roast can rise 10 to 15.
| Doneness | Final temperature | Minutes per side | Pull at |
|---|---|---|---|
| Rare | 120 to 130°F49 to 54°C | 5 then 3 | 125°F52°C |
| Medium-Rare | 130 to 135°F54 to 57°C | 5 then 4 | 130°F54°C |
| Medium | 140 to 150°F60 to 66°C | 6 then 4 | 145°F63°C |
| Medium-Well | 155 to 165°F68 to 74°C | 7 then 5 | 160°F71°C |
| Well-Done | 170°F or more77°C or more | 12 then 10 | 165°F74°C |
Safe minimum temperatures
These are the federal safe minimum internal temperatures, from the FoodSafety.gov chart as University of Maine Cooperative Extension publishes it. Measure at the center of the thickest part, and check in two or three places.
Crab, shrimp, lobster, and scallops have no number on the chart: cook them until the flesh is milky white and no longer see-through.
The FDA says never to leave food between 40°F and 140°F for more than 2 hours, or 1 hour when it is above 90°F outside.
| Food | Minimum | Note |
|---|---|---|
| Beef and lamb steaks, roasts, and chops | 145°F63°C | Then rest for 3 minutes |
| Pork steaks, roasts, and chops | 145°F63°C | Then rest for 3 minutes |
| Ground meat and sausage | 160°F71°C | |
| Chicken, turkey, and other poultry, ground poultry included | 165°F74°C | |
| Leftovers | 165°F74°C | |
| Fish | 145°F63°C | Or until the flesh is no longer translucent and separates easily with a fork |
Cooker temperatures
| Cooker | Temperature | Note or recipe |
|---|---|---|
| Smoker | 225°F105°C | Candied Pork Belly Burnt Ends |
| Grill | 450°F230°C | Corn on the Cob |
| Oven | 375°F190°C | Crab Legs |
| Grill | 400°F205°C | Grilled Chicken Breasts |
| Grill | 500°F260°C | Grilled Lamb Chops |
| Grill | 400°F205°C | Grilled Sausages |
| Grill | 450°F230°C | Grilled Steak |
| Smoker | 225°F105°C | Smoked Lamb Chops |
| Smoker | 225°F105°C | Smoked Pork Belly Burnt Ends |
| Smoker | 225°F105°C | Smoked Prime Rib Roast |
Sources
- In the Kitchen: Safe Minimum Internal Temperatures, University of Maine Cooperative Extension
- Handling Food Safely While Eating Outdoors, U.S. Food and Drug Administration
- Resting: The Final Phase of Cooking, ThermoWorks