Precision Meat Doneness Timer
Achieve perfect doneness every time with our temperature-controlled cooking timer
Food Safety Disclaimer: Consuming undercooked meat may increase your risk of foodborne illness. Always use a food thermometer to verify internal temperatures. Poultry should reach 165°F (74°C), ground meats 160°F (71°C), and fresh beef/steaks at least 145°F (63°C) with 3-minute rest.
Tip: Meat continues cooking during resting (carryover cooking). Remove from heat 5°F below target temperature.
Doneness Preferences
Cooking Timer00:00
Estimated Time
12-14 min
Flip At
5-7 min
Rest Time
5 min
Doneness Achieved!
Meat Type:
Final Temp:
Juiciness:
Beef Steak
145°F (Medium)
Ideal balance
Next Steps:
- Let meat rest for 5 minutes before cutting
- Cover loosely with foil to retain warmth
Meat Doneness Temperature Guide
| Meat Type | Rare | Medium Rare | Medium | Well Done |
|---|---|---|---|---|
| Beef Steak | 120-125°F | 130-135°F | 140-145°F | 160°F+ |
| Poultry | N/A | N/A | N/A | 165°F |
| Pork | N/A | 140°F | 145°F | 160°F |
"The USDA recommends cooking all raw beef, pork, lamb and veal steaks to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source."
Pro Tips for Perfect Meat
Temperature Accuracy
- Insert thermometer into thickest part
- Avoid touching bone or fat
- Check multiple spots for large cuts
- Digital thermometers provide fastest readings
Resting Benefits
- Allows juices to redistribute
- Temperature rises 5-10°F during rest
- Thicker cuts need longer rest times
- Cover loosely with foil to retain heat
Chef's Secret: For perfect medium-rare steak, remove from heat at 130°F. The carryover cooking during 5-7 minute resting will bring it to 135-140°F.
Meat Doneness FAQs
Why does my meat continue cooking after removal from heat?
This phenomenon called "carryover cooking" occurs because the exterior of the meat is hotter than the interior. The heat continues to transfer inward even after removing from the heat source. Thicker cuts experience more carryover cooking (up to 10°F) than thin cuts.
How do I check doneness without a thermometer?
While we strongly recommend using a thermometer for accuracy, the finger test can provide estimates: Relax your hand and press the fleshy area below your thumb. Rare feels like the softness when touching your index finger to thumb, medium when touching middle finger, and well-done when touching pinky.
Is pink pork safe to eat?
Yes, if it has reached 145°F internally. The USDA revised pork guidelines in 2011. Modern pork has a lower risk of trichinosis, making medium pork at 145°F with a pink center safe. Ground pork should still reach 160°F.
Why does chicken need to reach 165°F when steak doesn't?
Poultry is more susceptible to salmonella contamination throughout the meat, while beef's harmful bacteria are primarily on the surface (destroyed by searing). Whole muscle beef cuts are safer at lower temperatures than ground beef or poultry.
How often should I calibrate my meat thermometer?
Check calibration every 6 months or if dropped. To test: Place in ice water (should read 32°F) or boiling water (212°F at sea level). Many digital models have recalibration functions - consult your manual.