When is it done? Temperatures, resting and slicing
Pressing the meat with a finger and cutting into it to peek both work, eventually. A digital probe thermometer works every time, costs less than a good piece of meat, and is the fastest way to consistent results.
Where to measure
Insert the probe from the side into the thickest part of the piece, keeping it away from bone and large pockets of fat, which read differently. On thin steaks, go in horizontally so the tip sits in the centre.
Temperature guide
| Meat | Pull at | Notes |
|---|---|---|
| Beef steaks, medium-rare | 52–54 °C (126–130 °F) | Rises 2–4 °C while resting |
| Beef steaks, medium | 57–59 °C (135–138 °F) | |
| Beef ribs, brisket | 93–96 °C (200–205 °F) | Done when probe-tender |
| Pork chops, loin | 63 °C (145 °F) | Rest 3 minutes |
| Sausages (raw) | 71 °C (160 °F) | Ground meat: always cook through |
| Chicken | 74 °C (165 °F) | Thickest part, not touching bone |
Official guidance from food-safety agencies such as the USDA is 63 °C (145 °F) plus a 3-minute rest for whole cuts of beef and pork, 71 °C (160 °F) for ground meat and 74 °C (165 °F) for poultry.
Carryover cooking
Meat keeps cooking after it leaves the grill, because the hot outside keeps pushing heat towards the centre. Steaks rise 2 to 4 °C; large pieces can rise 5 °C or more. That is why you pull a little before your target.
Why rest
Resting lets the temperature even out and the juices settle, so less of them end up on the board. Rest steaks for about 5 minutes and large pieces for 10 to 15 minutes, loosely covered. Low and slow cuts such as brisket benefit from an hour or more, wrapped.
Slicing against the grain
Look at the surface of the meat: you will see lines running in one direction. Those are the muscle fibres. Turn the piece so the lines run left to right in front of you, and slice across them, top to bottom. Short fibres mean a tender bite, even on firmer cuts such as flank.