What is the safe internal temperature for chicken?

165°F (74°C) is the USDA safe minimum internal temperature for all poultry, including chicken breasts, thighs, and ground chicken.

What temperature is medium-rare steak?

Medium-rare steak is cooked to an internal temperature of 130–135°F (54–57°C). The USDA safe minimum for whole beef cuts is 145°F (63°C).

What is the food danger zone temperature range?

The USDA food danger zone is 40°F to 140°F (4°C to 60°C). Bacteria multiply most rapidly in this range. Perishable food should not be left in the danger zone for more than 2 hours.

What temperature does olive oil smoke?

Extra virgin olive oil has a smoke point of approximately 375°F (191°C). Refined or light olive oil smokes at a higher temperature, around 465°F (240°C).

What temperature is hard crack candy stage?

The hard crack stage in candy making is reached at 300–310°F (149–154°C). At this stage, sugar syrup forms brittle, glassy threads when dropped in cold water.

What is the safe internal temperature for pork?

The USDA recommends cooking whole pork cuts to a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Ground pork should reach 160°F (71°C).

What temperature should I bake bread at?

Most breads are baked at 375–450°F (190–230°C). Bread is done when the internal temperature reaches 190–210°F (88–99°C) depending on the type.

What is a moderate oven temperature?

A moderate oven is typically 325–375°F (165–190°C). This is a common range for roasting, baking cookies, and most casseroles.

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March 2, 20266 min read

The Definitive Guide to Cooking Temperatures for Steak

Don't ruin expensive beef. Learn the subtle temperature targets for different levels of doneness and master the reverse sear.

The Doneness Spectrum

Beef is unique in that it can be safely eaten completely raw on the inside (provided the surface is sterilized, as discussed in our meat safety overview), giving home cooks a massive subjective playground. Here are the core targets:

• Rare (120-130°F): Cool red center, minimal fat rendering.
• Medium-Rare (130-135°F): Warm red center, ideal for tender cuts like Ribeye or New York Strip.
• Medium (135-145°F): Warm pink center, firmer texture.
• Medium-Well (145-155°F): Slightly pink center.
• Well-Done (155°F+): Fully brown, rendered fat, but lacking moisture.

Hitting medium-rare exactly without overshooting requires carryover cooking calculation. Attempting to guess doneness by poking the meat is notoriously unreliable. Instead, rely on a blazing fast digital thermometer like the ThermoWorks Thermapen One to guide your cook.

The Pull Temp and Carryover Heat

Meat continues to cook after it is removed from the heat source—a phenomenon known as carryover cooking. The intense heat built up in the outer layers gradually equalizes, pushing toward the cooler center.

If you want your steak to end up at 130°F (medium-rare), you must pull it off the heat when it registers 125°F. On thicker cuts (over 1.5 inches) cooked at high temperatures, the carryover can be as dramatic as a 10°F jump while resting.