How to Know When Your Meat Is Cooked Perfectly Without Overdoing It
If you’re investing in high-quality steaks or other meats, knowing how to tell when they’re perfectly cooked is essential. Undercooked meat poses a risk of foodborne illnesses, while overcooked meat wastes your hard-earned money. With food prices rising—up 2.4% in March 2025 compared to March 2024, according to the Consumer Price Index (CPI)—getting the most out of your food budget is more important than ever.
That’s why it’s crucial to master the art of cooking meat to perfection—ensuring it’s safe, juicy, and never overdone. Whether you’re using a meal planner to incorporate more protein-rich foods or just want to up your cooking game, these tips will come in handy.
The Best Way to Check Meat Doneness: Use a Meat Thermometer
The gold standard for checking meat doneness is a reliable meat thermometer.
According to the U.S. Department of Agriculture (USDA), a meat thermometer is the only way to ensure your protein reaches a safe internal temperature. Investing in one ensures both safety and perfectly cooked, juicy meals every time—whether you’re preparing steak, chicken, or pork.
How to Use a Meat Thermometer Correctly
To get the most accurate readings:
- Insert the thermometer into the thickest part of the meat.
- Avoid touching bones, fat, or gristle.
- Leave the thermometer in place for 15 seconds.
- For larger cuts (like a whole chicken or turkey), check multiple areas to ensure even cooking.
Safe Internal Temperatures
Different proteins require different internal temperatures for safe consumption:
| Type of Meat | Safe Internal Temperature |
|---|---|
| Beef, pork, lamb, veal (steaks, roasts, cutlets) | 145°F |
| Poultry (whole birds, breasts, thighs, etc.) | 165°F |
| Ground meat (beef, pork, lamb, veal) | 160°F |
| Ground poultry (chicken, turkey) | 165°F |
How to Check Meat Doneness Without a Thermometer
Don’t have a meat thermometer? No worries! Here are two chef-approved methods to check doneness for whole cuts like steaks, chops, or roasts (not recommended for ground meat).
1. The Hand Test
Registered Dietitian Emily Sullivan recommends the hand test as a quick way to gauge doneness using your hand as a guide:
- Raw: Press the area under your thumb. The softness resembles raw meat.
- Rare: Touch your thumb to your index finger and press the base of your thumb. The slightly firmer feel matches rare meat.
- Medium Rare: Touch your thumb to your middle finger and press the base. This firmer feel corresponds to medium-rare.
- Medium: Touch your thumb to your ring finger and press the base. This even firmer feel matches medium doneness.
- Well Done: Touch your thumb to your pinky and press the base. The very firm feel resembles well-done meat.
2. The Cake Tester Method
Another chef favorite is using a cake tester—a thin metal skewer—to check doneness:
- Insert the tester into the thickest part of the meat for about 3 seconds.
- Remove it and touch the tester to your wrist.
- Assess the temperature:
- Cold: The meat is rare.
- Warm: It’s medium-rare.
- Hot: The meat is well done.
For poultry, ensure the meat is white (not pink) and the juices run clear when cut.
Pro Tips to Avoid Overcooking
Here’s how to keep your meat juicy and perfectly cooked:
- Cook Low and Slow: Avoid high heat, which can dry out or burn meat.
- Let It Rest: Allow meat to rest for a few minutes after cooking to let juices redistribute. Cutting too soon can dry it out.
- Use Moist Cooking Methods: Slow cooking or stewing keeps meat tender and juicy, especially without a thermometer.
Frequently Asked Questions (FAQs)
Q: What are safe internal temperatures for different meats?
A: Steaks and cutlets should reach 145°F, ground meat needs 160°F, and all poultry (including ground) must hit 165°F.
Q: Why is my chicken still pink at 165°F?
A: Factors like bone marrow, freezing, or nitrites in feed can cause chicken to remain pink even when fully cooked.
Q: How long should meat rest after cooking?
A: Let it rest for at least 3 minutes. For longer rests, wrap it in foil to keep it warm.
Q: Can I eat a steak if it’s still red?
A: Yes, as long as it’s cooked to at least 145°F for safety.
Q: Should I let meat sit at room temperature before cooking?
A: It’s not necessary, but if you do, keep it out for less than 2 hours to avoid bacterial growth.
Q: Why does meat keep cooking after removing it from heat?
A: This is called carryover cooking. The outer layers remain hot, raising the internal temperature by 5–10°F.
The Bottom Line
Using a meat thermometer is the safest way to ensure your meat is cooked perfectly without overdoing it. If you don’t have one, the hand test or cake tester method can help gauge doneness. Additionally, understanding carryover cooking, using moist cooking methods, and letting meat rest will help you make the most of your protein.
This guide first appeared on the MyFitnessPal Blog.
