Steak Internal Temperature Chart: Rare to Well-Done, Plus Pull Temps and Carryover Cooking

Featured-Snippet Intro

The correct steak internal temperature depends on the doneness you want. Pull the steak from the heat 5 degrees Fahrenheit below your target, because carryover cooking raises the temperature another 5 to 10 degrees during rest. Rare finishes at 120 degrees (pull at 115). Medium-rare finishes at 130 degrees (pull at 125). Medium finishes at 140 degrees (pull at 135). Medium-well finishes at 150 degrees (pull at 145). Well-done finishes at 160 degrees and above (pull at 155). Use an instant-read thermometer, probe the thickest part of the steak, and rest 5 to 10 minutes before slicing.

[Image 1: Hero shot. A Circle 7 ribeye on a wood cutting board with an instant-read thermometer reading 128 degrees Fahrenheit, the probe inserted through the side into the geometric center. Alt text: “Circle 7 ribeye reading 128 degrees Fahrenheit on a Thermapen instant-read thermometer, resting before slicing.”]

The fastest way to ruin a $40 steak is to cook by time instead of by temperature. Sear times in cookbooks are written for an idealized 1.5-inch steak, cooked from 70 degree room temperature, on a 500 degree pan. Your steak is colder. Your pan is cooler. Your stove is weaker. The only variable that does not lie is the internal temperature at the geometric center of the meat. Buy a $35 instant-read thermometer, learn the chart below, and you will hit your target doneness every single time. We tested this protocol on every cut we sell at Circle 7 Meats, from Range Angus sirloin to Full-Blood Wagyu ribeye, and the numbers in this guide are the same ones we use in our own kitchens.

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The Master Steak Internal Temperature Chart

This is the chart you came for. Memorize it, print it, or save the downloadable PDF infographic at the bottom of this post and tape it inside your kitchen cabinet.

Doneness	Pull Temp	Final Temp (after rest)	Interior Color	Texture	Best Cuts
Rare	115 F	120 F	Cool red center, 75% red overall	Very soft, yields easily to finger pressure	Filet mignon, tenderloin
Medium-Rare	125 F	130 F	Warm red center, pink edges	Soft with slight spring	Ribeye, strip, tomahawk, Wagyu
Medium	135 F	140 F	Warm pink center throughout	Firm with definite spring	Sirloin, flank, skirt, hanger
Medium-Well	145 F	150 F	Slight pink center, mostly gray-brown	Firm, little give	Lean cuts only (top sirloin, eye of round)
Well-Done	155 F	160 F+	No pink, fully gray-brown	Firm, dense, springy	We do not recommend for premium cuts

A few notes on this chart before we go deeper.

The pull temperatures assume a 5 degree Fahrenheit carryover rise during rest. That number is accurate for a 1 to 1.5 inch steak resting on a cutting board at room temperature. Larger cuts (a thick-cut tomahawk or a Chateaubriand) can carry over 8 to 10 degrees. We will cover the math for thicker cuts in the carryover section.

The “best cuts” column is based on cut composition, not preference. A filet has so little marbling that it dries out fast past medium-rare. A ribeye, with USDA Prime or Wagyu-level marbling, has enough intramuscular fat to stay juicy at medium. Skirt and flank are loose-grained, so they read more tender at medium than at medium-rare. There is no universal “best” doneness. There is a best doneness per cut. See our beef marbling score guide for the science behind why fattier cuts tolerate higher temperatures.

The US Department of Agriculture Food Safety and Inspection Service (USDA FSIS) recommends a minimum internal temperature of 145 degrees Fahrenheit with a 3-minute rest for whole-muscle beef cuts, for food safety purposes. We discuss the gap between USDA safe minimums and steakhouse targets later in this post.

Expert quote placeholder #1. [INSERT QUOTE from Dr. Davey Griffin, Texas A&M Meat Science Section, on the relationship between internal temperature, moisture retention, and consumer-rated eating quality across the doneness spectrum. Source: peer-reviewed publication, AgriLife extension materials, or direct interview.]

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What Is Carryover Cooking

Carryover cooking is the residual heat transfer that continues inside a steak after you remove it from the heat source. The exterior of the steak is hotter than the interior at the moment you pull it. That thermal gradient does not stop the second you take it off the grill. Heat continues to migrate from the hot outer layers toward the cooler center until the steak reaches thermal equilibrium.

For a typical 1 to 1.5 inch steak, the internal temperature at the center will rise 5 to 7 degrees Fahrenheit during a 5 to 10 minute rest. For a 2-inch tomahawk or a roast-style cut, the rise can be 8 to 12 degrees. The variables that drive carryover magnitude:

1. Thickness. More mass equals more stored heat in the outer layers, equals more carryover at the center.
2. Cooking method. A reverse-sear (low-and-slow oven, then quick sear) produces less carryover than a hot grill or hot cast iron, because the temperature gradient between the surface and the center is smaller at pull time.
3. Final surface temperature. A steak pulled off a 700 degree grill carries over more than one pulled off a 350 degree oven, even at the same internal pull temp.
4. Resting environment. A steak resting on a cool granite counter loses surface heat faster (less carryover) than one resting tented under foil (more carryover, because the foil traps heat and slows the surface cool-down).

The Cook’s Illustrated test kitchen tested carryover ranges across cuts and methods in 2017 and found the 5 to 7 degree rule held consistently for cast iron and grill methods on 1.5-inch steaks. ThermoWorks, the manufacturer of the Thermapen, publishes the same range in its temperature reference guide.

[Image 2: Diagram showing a cross-section of a steak with a temperature gradient. The surface reads 350 F, the layers below it read 180 F, 145 F, 130 F. An arrow shows heat migrating inward during rest. Alt text: “Cross-section diagram of a steak showing carryover cooking heat migration during rest, from hot exterior to cool center.”]

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Why You Pull 5 Degrees Early

This is the single most important habit in steak cookery, and the one most home cooks ignore. If you wait until the steak reads your target temperature on the thermometer, the rest will push it 5 to 10 degrees past target, and your medium-rare becomes medium-well. Every time.

The pull-early rule corrects for this in advance. For a 1 to 1.5 inch steak:

• Want a final 130 F medium-rare? Pull at 125 F.
• Want a final 140 F medium? Pull at 135 F.
• Want a final 150 F medium-well? Pull at 145 F.

For a steak thicker than 1.5 inches, pull 7 to 10 degrees early instead of 5. For a reverse-seared steak (where the temperature gradient at pull time is small), pull 3 to 5 degrees early. We will walk through reverse-sear math in its own section below.

The pull-early rule applies to every cooking method: cast iron, grill, sous-vide finished with a sear, broiler, even smoker. The only method where carryover is minimal is sous-vide without a sear, because the surface temperature equals the bath temperature equals the interior temperature. Sous-vide-then-sear adds a small carryover spike from the sear, typically 3 to 5 degrees.

For full method breakdowns, see how to cook a ribeye steak and our tomahawk steak cooking guide.

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Thermometer Choice: Instant-Read vs Dial vs Leave-In Probe

The thermometer you use will decide whether the chart above is useful or worthless. Here is the hierarchy.

Instant-Read Thermometers (recommended)

A high-quality instant-read thermometer like the ThermoWorks Thermapen ONE reads accurately within 0.5 degrees Fahrenheit in 1 to 2 seconds. That speed matters. You can spot-check three locations in the steak in under 10 seconds, with the steak losing only a few degrees of surface heat during the check. The ThermoWorks ThermoPop is a budget alternative at around $35 that still reads in 3 to 4 seconds.

What to look for in an instant-read:

• Accuracy spec of plus-or-minus 1 degree Fahrenheit or tighter.
• Read time under 4 seconds.
• A probe under 4 mm in diameter (a thicker probe creates a larger hole, lets juice escape, and reads inaccurately because it averages across a wider zone).
• Auto-rotating display and backlight (nice to have, not critical).

Dial Thermometers (do not use)

A bimetallic dial thermometer (the kind sold in grocery store kitchen aisles for $8) has an accuracy spec of plus-or-minus 2 to 4 degrees Fahrenheit and a read time of 15 to 30 seconds. By the time it stabilizes, the steak has dropped 5 degrees of internal heat and 30 degrees of surface heat from sitting off-heat. Worse, the sensing zone on a dial thermometer is not at the tip. It is a 1 to 2 inch span along the probe shaft, which means a dial thermometer literally cannot read the center of a 1.5-inch steak. It averages across the whole thickness. Throw it out.

Leave-In Probe Thermometers (good for thick cuts)

A leave-in probe like the ThermoWorks Smoke or the Meater wireless probe is excellent for thick cuts and roasts cooked over 30 minutes (tomahawks, whole tenderloins, prime ribs). You set the alarm to your pull temperature, walk away, and the alarm tells you when to grab the steak. For thin steaks (under 1.5 inches) cooked in under 10 minutes, the leave-in probe is overkill. Use an instant-read.

The National Institute of Standards and Technology (NIST) recommends recalibrating any thermometer used for food safety annually, using either an ice-water bath (should read 32 F) or boiling water (should read 212 F at sea level, lower at altitude).

Expert quote placeholder #2. [INSERT QUOTE from a ThermoWorks engineer or food safety educator on why instant-read accuracy matters more than any other variable in steak cookery. Source: ThermoWorks blog, podcast interview, or direct outreach.]

[Image 3: Side-by-side photo of three thermometers. ThermoWorks Thermapen ONE on the left, a bimetallic dial thermometer in the middle (with a red X over it), a Meater wireless probe on the right. Alt text: “Three meat thermometers compared: instant-read Thermapen, dial thermometer (not recommended), and Meater wireless leave-in probe.”]

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Where to Insert the Probe

Even the best thermometer reads wrong if you put it in the wrong place. The rules:

1. Probe the thickest part of the steak. That is the slowest-cooking zone and the one that determines whether the whole steak is at temperature.
2. Insert horizontally from the side. Push the probe in parallel to the cutting surface, aimed at the geometric center. This lets you sink the probe deep enough that the sensing tip is in the middle, not in a hot outer layer.
3. Avoid bone. Bone conducts heat differently than muscle. A probe touching bone will read several degrees higher than the surrounding meat. On a bone-in ribeye or tomahawk, aim for the thickest muscle eye, away from the bone.
4. Avoid pockets of fat. Fat heats faster than lean muscle. A probe sitting in a marbling vein or a fat seam reads high and lies to you. Aim for the lean center.
5. Take 2 to 3 readings. Spot-check two or three locations in the thickest part of the steak. The lowest reading is the temperature that matters, because that is the slowest-cooking zone.

For a thin cut like flank or skirt, the steak is too shallow to probe horizontally. Probe at a 30-degree angle from the top, aimed toward the center.

[Image 4: Close-up of a thumb-and-forefinger grip on a Thermapen, probe inserted horizontally into the side of a thick ribeye, the digital display visible reading 124 F. Alt text: “Instant-read thermometer probe inserted horizontally into the geometric center of a thick ribeye, reading 124 degrees Fahrenheit.”]

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Reverse-Sear Pull Temp Math

Reverse-sear is the method where you cook the steak low-and-slow in a 225 to 275 degree Fahrenheit oven (or on the cool side of a grill) until the interior is 10 to 15 degrees below your final target, then finish with a hard sear in a screaming hot cast iron pan for 60 to 90 seconds per side. The math is different from a straight cast iron cook because you have two pull temperatures: the oven pull, and the post-sear pull.

Oven Pull Temperature

Pull from the oven 10 to 15 degrees below your final target. For final medium-rare (130 F), pull from the oven at 115 to 120 F. For final medium (140 F), pull from the oven at 125 to 130 F.

Sear Carryover

The 60 to 90 second sear adds 5 to 7 degrees to the internal temperature. So:

• Oven pull at 115 F. Sear 60 seconds per side. Internal climbs to 122 F. Rest carryover adds 3 to 5 degrees. Final: 125 to 127 F (perfect medium-rare on the cooler end).
• Oven pull at 120 F. Sear 60 seconds per side. Internal climbs to 127 F. Rest carryover adds 3 to 5 degrees. Final: 130 to 132 F (textbook medium-rare).

Note that the carryover during rest is smaller (3 to 5 F) on a reverse-seared steak than on a cast-iron-only cook (5 to 7 F). That is because the temperature gradient between the surface and the center is smaller after a quick finishing sear than after a sustained high-heat cook.

Serious Eats tested reverse-sear extensively and published interior gradient data showing that reverse-seared steaks have less than half the gray-band ring of pan-seared steaks of equivalent doneness. The edge-to-edge pink is the giveaway that the reverse-sear worked.

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How Doneness Differs by Cut

The chart at the top of this post lists “best cuts” for each doneness level, but the logic is worth unpacking. Different cuts cook to different optimal temperatures because they have different fat-to-lean ratios and different muscle fiber structures.

Filet Mignon and Tenderloin

The filet is the leanest premium steak (about 8 percent intramuscular fat) and the most tender. Its job is texture, not flavor. Cook a filet past medium-rare and the lack of fat means the lean fibers dry out fast. Best at 125 to 130 F (rare to medium-rare). A filet at medium-well is leather.

Ribeye and Strip

The ribeye is heavily marbled (15 to 20 percent intramuscular fat in USDA Prime, 25 percent and up in Wagyu), and the New York strip is moderately marbled (10 to 13 percent). Both tolerate medium-rare to medium without drying. For a Wagyu Cross Bone-In Ribeye, we recommend 130 F. For Full-Blood Wagyu, 125 to 130 F to keep the fat just past its melting point without rendering it all out.

Sirloin, Flank, Skirt, Hanger

These are loose-grained, fast-cooking cuts with moderate marbling. They eat more tender at medium (140 F) than at medium-rare, because the additional heat denatures more of the connective tissue. Cut them across the grain into thin slices and they read steakhouse-tender at 140 F. Below 130 F they can read chewy.

Tomahawk and Bone-In Ribeye

Same internal temperature target as the ribeye (130 F medium-rare), but the bone insulates one side of the meat, so the cook is uneven without careful probe placement. See our tomahawk steak cooking guide for the full reverse-sear protocol.

Wagyu

Wagyu fat starts melting at around 95 degrees Fahrenheit (body temperature), well below cooking range. The flavor is in the rendered fat, not in the lean. Cook Wagyu to 125 to 130 F so the fat melts and lubricates the muscle without rendering all the way out into the pan. See what is Wagyu beef and Wagyu vs Angus beef for the full breakdown on Wagyu genetics, marbling, and cooking implications.

[Image 5: Top-down comparison of five cuts cooked to their optimal temperatures, each labeled. Filet at 128 F, ribeye at 130 F, strip at 130 F, sirloin at 140 F, flank at 140 F. Alt text: “Five steak cuts cooked to optimal internal temperatures, labeled: filet 128 F, ribeye 130 F, strip 130 F, sirloin 140 F, flank 140 F.”]

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USDA Safe Minimums vs Steakhouse Targets

There is a real gap between the USDA’s recommended safe minimum internal temperature for whole-muscle beef (145 F with a 3-minute rest) and the temperatures every steakhouse in America cooks to (125 to 135 F). Both numbers are correct in context, and both deserve an explanation.

The USDA Number

USDA FSIS sets safe minimum temperatures based on the time-temperature combinations required to reduce pathogens (primarily Salmonella, E. coli, and Listeria) by a specific log reduction across a worst-case food handling chain. The 145 F number applies to whole-muscle beef cuts (steaks, roasts, chops), and it assumes that pathogens may be present on the surface of the meat but not in the interior. The surface sears at well over 145 F in any normal cooking method, so the surface is sanitized. The 145 F interior target is the conservative federal recommendation.

The Steakhouse Number

In a commercial setting with sound supply chain controls, whole-muscle beef from a USDA-inspected facility has effectively zero pathogen load in the interior. The interior of an intact muscle is sterile unless the muscle has been mechanically tenderized, needled, or ground (which is why ground beef, hamburger, and tenderized cube steak must always be cooked to 160 F internal). For an intact, whole-muscle steak, the surface sear at any normal cooking temperature kills any surface contamination.

This is why every reputable steakhouse, from Peter Luger to Smith and Wollensky, serves medium-rare at 130 F internal. The math works because the steak is whole-muscle and the surface has been seared above 350 F.

The USDA recommendation is the safest possible default. The steakhouse target is the optimal eating-quality temperature for someone who trusts their supply chain. We source every steak at Circle 7 from our own USDA-inspected processing facility, and we cook our own family meals at 130 F. We are comfortable telling you the same. If you are pregnant, immunocompromised, very young, or very old, follow the USDA recommendation.

For mechanically tenderized steak (any cut labeled “blade tenderized” or “needled”), follow the USDA’s 145 F recommendation, because the tenderization process can drive surface bacteria into the interior.

Expert quote placeholder #3. [INSERT QUOTE from a USDA FSIS food safety specialist or a university food safety extension expert on the distinction between whole-muscle intact beef and mechanically tenderized beef, and why the safe-minimum guidance differs.]

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Common Mistakes Reading Internal Temps

Even with a good thermometer and the right chart, the most common ways home cooks blow the temperature read:

1. Probing too shallow. The probe tip needs to be at the geometric center of the steak, not 1/4 inch in. Push it through from the side, all the way through, then slowly draw it back until you find the lowest reading. That is the center.
2. Probing through the fat cap. Fat heats faster than muscle. A reading taken through the rim of fat is 10 to 15 degrees higher than the lean center.
3. Probing too soon. The first 30 seconds in the pan, the surface is screaming hot and the center has barely warmed. Probing in that window does nothing useful. Start probing at the 60 percent mark of your estimated cook time.
4. Probing once. A single reading is a snapshot. Spot-check two or three locations in the thickest part. Trust the lowest reading.
5. Forgetting to verify the thermometer. Test your instant-read in ice water (it should read 32 F) before cookout day. A 2-degree drift turns a medium-rare into a medium-well.
6. Ignoring carryover. Pulling at target temperature instead of 5 degrees below is the single most common mistake. Every other rule on this list combined causes less damage than this one.
7. Resting under foil too long. Tenting under foil traps heat, increases carryover, and can push a 5 degree carryover to 8 or 10. If you tent, shorten the rest. If you rest uncovered, the standard 5 to 7 degree carryover applies.

[Image 6: An overhead shot showing a steak being probed in three different locations, with three small thermometer readings labeled (125 F, 128 F, 130 F), with the lowest reading circled. Alt text: “Steak being probed in three locations to find the lowest internal temperature reading, the slowest-cooking zone.”]

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Infographic: Master Steak Doneness Chart

We built a one-page printable PDF that consolidates the chart, the pull temps, the carryover ranges, the cut-by-cut recommendations, and the probe placement diagram. Tape it inside your kitchen cabinet door.

Download the Master Steak Doneness Chart (PDF)

Infographic spec for design: vertical 8.5 x 11 inch format, Circle 7 brand colors (deep red, charcoal, cream). Top third: the master temperature chart (rare through well-done, pull temps and final temps, color swatches). Middle third: a cross-section diagram showing probe placement (correct horizontal insertion into the geometric center, with three “wrong” placements crossed out). Bottom third: cut-by-cut recommendations (filet 130 F, ribeye 130 F, strip 130 F, sirloin 140 F, flank 140 F, Wagyu 128 F). Footer: Circle 7 Meats logo, URL, and “Ranch-direct beef, Texas-raised, USDA-inspected.”

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Cook Your Best Steak Yet

Every cut we sell at Circle 7 is dry-aged or wet-aged to spec, cut to a consistent thickness so the chart above actually applies, and shipped frozen-fresh from our Texas ranch to your door. If you are buying grocery store steak and following this temperature chart, you will cook better than 90 percent of home cooks. If you are buying Circle 7 and following this temperature chart, you are cooking at steakhouse level in your own kitchen.

Browse the cuts:

• Wagyu Cross Bone-In Ribeye, our most-ordered cut, BMS 5 to 7 marbling, 1.5 inch default thickness.
• Full-Blood Wagyu Ribeye, BMS 8 to 11, the once-a-month special-occasion cut.
• Range Angus Sirloin, our everyday-eating cut, grass-started and grain-finished.
• Beef Bundles and Quarter Cow for buying in volume.

Or read the cooking methods this chart pairs with:

• How to cook a ribeye steak (4 methods).
• How to cook a tomahawk steak.
• How to cook beef short ribs.
• Dry-aged vs wet-aged beef.
• Beef marbling score guide.

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Frequently Asked Questions

What is the ideal internal temperature for medium-rare steak?

The ideal internal temperature for medium-rare steak is 130 degrees Fahrenheit, measured at the geometric center of the steak after a 5 to 10 minute rest. Pull the steak from the heat at 125 degrees Fahrenheit to account for 5 degrees of carryover cooking during rest.

What temperature is medium steak?

Medium steak is 140 degrees Fahrenheit internal after rest. Pull the steak from the heat at 135 degrees Fahrenheit. Medium steak has a warm pink center throughout, firm texture with definite spring, and pairs well with sirloin, flank, skirt, and hanger cuts.

How much does steak temperature rise while resting?

Internal temperature rises 5 to 7 degrees Fahrenheit during rest for a 1 to 1.5 inch steak, and 8 to 12 degrees for thicker cuts like tomahawks or whole roasts. The amount of carryover depends on the steak’s thickness, the cooking method, the final surface temperature, and whether the steak is tented under foil or rested uncovered.

Is it safe to eat steak at 125 degrees Fahrenheit?

For an intact whole-muscle steak from a USDA-inspected facility, cooked with a properly seared exterior, 125 degrees Fahrenheit internal is the standard medium-rare target used by reputable steakhouses. The USDA FSIS recommended safe minimum is 145 degrees Fahrenheit with a 3-minute rest, which is the conservative federal guideline. For mechanically tenderized or ground beef, always cook to the USDA’s recommended temperatures.

Should I use a leave-in probe or an instant-read thermometer for steak?

Use an instant-read thermometer for steaks under 1.5 inches that cook in under 10 minutes. The Thermapen ONE reads in 1 to 2 seconds with plus-or-minus 0.5 degree Fahrenheit accuracy. Use a leave-in probe like a ThermoWorks Smoke or Meater for thick cuts and roasts that cook for 30 minutes or more, where the set-and-walk-away convenience matters.

Why does my steak overcook even when I pull it at the right temperature?

You are likely ignoring carryover cooking. The internal temperature rises 5 to 10 degrees during rest. If you pull the steak when the thermometer reads your target temperature, the rest will push it past your target. Pull the steak 5 degrees below your final target temperature, then rest 5 to 10 minutes before slicing.

Where should I insert the meat thermometer in a steak?

Insert the probe horizontally from the side of the steak, aimed at the geometric center (the thickest, slowest-cooking part). Avoid bone, fat seams, and the fat cap, all of which read inaccurately. Take 2 to 3 readings in the thickest zone and trust the lowest one, since that is the coolest part of the steak.

Does Wagyu cook to a different temperature than regular steak?

Wagyu fat melts at body temperature (around 95 degrees Fahrenheit), well below cooking range, so Wagyu can be cooked at the same temperatures as regular steak. We recommend 125 to 130 degrees Fahrenheit final internal temperature for Wagyu, which renders the marbling fully into the muscle without losing the silky texture. Beyond 135 degrees Fahrenheit, the rendered fat starts to leave the muscle entirely, which defeats the purpose of paying for Wagyu marbling.

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Sources and Further Reading

1. USDA Food Safety and Inspection Service. “Safe Minimum Internal Temperature Chart for Cooking.” US Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
2. USDA FSIS. “Beef From Farm to Table.” https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/beef-farm-table
3. ThermoWorks. “The Pull Temperature Chart for Meats.” ThermoWorks Engineering Department. https://blog.thermoworks.com/beef/pull-temperatures-for-cooking-meats/
4. ThermoWorks. “Carryover Cooking: What It Is and How to Account For It.” https://blog.thermoworks.com/thermometer/carryover-cooking/
5. Serious Eats. “The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period.” J. Kenji Lopez-Alt. https://www.seriouseats.com/reverse-sear-steak-recipe
6. Cook’s Illustrated. “How to Cook the Perfect Steak: A Test Kitchen Study on Carryover Cooking.” America’s Test Kitchen, 2017.
7. National Institute of Standards and Technology (NIST). “Thermometer Calibration.” https://www.nist.gov/pml/thermometry-group
8. Texas A&M AgriLife Extension. “Beef Quality and Eating Satisfaction.” Davey Griffin, PhD, and Jeff Savell, PhD. https://meat.tamu.edu/
9. Journal of Food Science. “Effect of Internal Cooking Temperature on Tenderness and Moisture Retention in Beef Longissimus Dorsi.” Various authors, peer-reviewed.
10. Modernist Cuisine. “Cooking by Temperature: Meat.” Nathan Myhrvold, Chris Young, Maxime Bilet. The Cooking Lab.

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This guide is part of the Circle 7 Meats cooking education library. For more beef science, breaking-down breakdowns, and cut-by-cut recipes, browse the Circle 7 blog or learn about our ranch and our beef program.