If you are buying expensive steaks, you need to know how to tell them when the meat is cooked.
There are a lot on the line! Undercooked meat is at risk of foodborne illness. And what if it’s overcooked? Well, that’s hard to make cash in the drain. Also, as of March 2025, average food prices were about 2.4% higher than in March 2024, according to Consumer Price Index (CPI) Data (CPI).5).
Just cooking the meat means you get the most value from your food budget.
That’s why I’m breaking the way I tell them when the meat was cooked. So it’s safe, juicy and never overdone.
If you use a meal planner to get a meal packed with more protein at the table, you’ll definitely find these tips in your back pocket.
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The best way to determine if your meat is cooked: a meat thermometer
Temping Meat’s gold standard is a good old meat thermometer.
According to the US Department of Agriculture, a meat thermometer is the only way to know for sure whether proteins are cooked to a safe internal temperature (1).
If you are cooking meat, you should invest and use a meat thermometer for safety and consider using juicy, fully cooked steak, chicken and pork every time.
The correct way to use a meat thermometer
If you’re not using it correctly, there’s no point in using it! So, keep these tips in mind when you take out a meat thermometer and warm up your protein pick.
- Insert a clean meat thermometer into the thickest part of the protein.
- Do not hit bones, fat or grease to get the most accurate reading.
- Leave the thermometer in place for 15 seconds to get an accurate reading.
- For larger proteins (whole chicken or whole brisket), match multiple areas to ensure denability.
Safe internal temperature
Depending on the protein you cook, the safe internal temperature will vary (1,2). If you want a gentle reminder, you can screenshot this chart, print it out, and tape it into your fridge!
| Types of meat | Safe dong temperature |
| Beef, pork, lamb, veal (steak, roast, chops) | 145℉ |
| Poultry (whole bird, breast, thigh, etc.) | 165℉ |
| Ground meat (beef, pork, lamb, veal) | 160℉ |
| Ground poultry (chicken, Türkiye) | 165℉ |
How to check the denability of meat without a thermometer
So you don’t have that thermometer yet. Don’t stress! With the help of some chefs’ secrets, you can test whether certain meat cuts have been made.
According to Emily Sullivan, a registered dietitian at Myfitnesspal, hand testing and cake testing methods are two simple ways to check Doneness.
However, note that these are best used for all meats such as steaks, chops, and roasts. They are not for ground meat.
About the experts
Elizabeth Shaw, MS, RDN, CPTnutrition expert, four-time cookbook author and pioneer in early nutrition in the field of birth nutrition. She is the president and owner of Shaw Simple Swaps, a US-based nutrition communications and consulting company.
Emily Sullivan, LordI am the food data curator for myfitnesspal. She earned her bachelor’s degree, completed a diet internship at Ohio State University, and a culinary degree from Johnson University and the University of Wales.
Hand Test
“Hand testing is a useful way to measure the donation of meat using the feel of the hand,” says Sullivan.
The method of using your hands is a way to use as a guide to help you test your Donnes.
- raw: Open your palm and press the area under your thumb. This extremely soft feel matches the raw steak.
- rare: Please touch you Thumb to index finger Press on the base of your thumb. This slightly stiff atmosphere matches the unusual steak.
- Medium Rare: Please touch you Thumb to your middle finger Press on the base of your thumb. This stiff feel matches medium rare steaks.
- Medium: Please touch you Thumb to ring finger Press on the base of your thumb. This even has a stiffer feel to match the medium steak.
- Well done: Please touch you Pinky to thumb Press on the base of your thumb. This extremely firm feel matches well-made steak.
Cake Tester
Sullivan also says that you can test the denability of meat with cake testers. (Cake tester is a thin metal skewer used to check if the baked goods are finished.)
This is a technique that restaurant chefs often use as an alternative to meat thermometers.
Here’s how this is done:
Step 1: Insert a cake tester or insert a thin skewer into the thickest part of the meat. Leave it as is for about 3 seconds.
Step 2: Remove the tester and gently push it against your wrist.
Step 3: If you are evaluating the temperature of the tester, then:
- Cold: Meat is rare
- Warm: It’s medium range
- Hot: The meat is well made
Remember: If you’re cooking poultry proteins like chicken breasts or turkey legs, it should be closer to white than pink when you cut it. It’s pink and you may not be able to do so if you run out of pink juice.
Pro tips to avoid overheating
When you’re hungry, it’s appealing to raise the heat and cook the meat faster. However, avoid overcooking by sniffing some vegetables and cooking the meat according to the recommended recipe temperature.
Try these other tips from Sullivan to get the most out of your meat.
- Look at the time and temperature: Cook the meat slowly over medium heat to avoid burning or drying.
- Please rest before cutting: Leave the meat to rest for a few minutes after cooking so that the juice can be redispersed. If you cut it quickly, the meat will remain dry.
- Use the appropriate method: Slowly coking or braising in liquid is especially useful if you are not using a thermometer.
Frequently asked questions (FAQ)
What are the safe internal temperatures for different meats?
The safe cooking temperature depends on the type of meat. Steak and chops should reach 145°F, meat should reach 160°F, all poultry (including ground) should reach 165°F (1, 2).
Why is my chicken still pink when it’s 165°F?
Even if the chicken looks a bit pink, it can be cooked perfectly once it reaches 165°F. All bone marrow, frozen, nitrite and other such things in the feed can cause a pink tint (3).
How long should the meat be rested after cooking?
It is usually recommended that the meat rest for at least 3 minutes (usually recommended)2). If you are serving meat a little later, wrap it in aluminum foil and rest, cover it and cover it to keep the meat warm.
If it’s still red in the middle, can I eat steak?
Yes, depending on your preference, you can still consume the steak with a slight red colour in the center. Make sure you are cooking 145 for food safety.
Do I need to bring the meat to room temperature before cooking?
“No, that’s not really troublesome,” says Sullivan. “But if you’re sitting down the meat, make sure it’s under two hours to keep things safe (4). ”
Why do meat continue to cook after the heat?
It is called carry-over cooking. After removing the meat from the heat, the outer layer becomes hot and the interior continues to cook. This can increase the internal temperature from 5 to 10°F depending on the size and thickness of the cut.
Conclusion
Using a meat thermometer is the safest way to cook meat properly without overcooking it.
If thermometers are not available, MyFitnessPal nutritionist Emily Sullivan recommends testing your donity using hand and cake testing methods. These rapid tests help prevent protein cooking. Plus, with the help of carry-over cooking, moist and heated cooking methods, and of course common sense, it helps you make the most of your protein pick.
It first appeared on the MyFitnessPal blog on how to know when your meat is actually cooked without actually cooking.
