If you buy pricey steaks, you need to know how to tell when meat is cooked.
There’s a lot on the line! Undercooked meat puts you at risk for foodborne illness. And if it’s overcooked? Well, that’s hard earned cash down the drain. And as of March 2025, average grocery prices were approximately 2.4% higher than in March 2024, according to Consumer Price Index (CPI) data (5).
Cooking meat just right means you get the most value out of your food budget.
That’s why I’m breaking down how to tell when meat is cooked—so it’s safe, juicy, and never overdone.
If you’re using Meal Planner to get more protein-packed meals on the table, you’ll definitely want these tips in your back pocket.
You might also like
9 High-Protein Foods for Energy, According to a Dietitian
The Best Way to Tell If Meat Is Cooked: A Meat Thermometer
The gold standard for temping meat is a good old meat thermometer.
According to the US Department of Agriculture, meat thermometers are the only way to know for sure if your protein is cooked to a safe internal temperature (1).
If you are cooking meat, you should consider investing in and using a meat thermometer both for safety and to get juicy, perfectly cooked steak, chicken, and pork every time.
The right way to use a meat thermometer
There’s no sense in using it if you’re not using it correctly! So, keep these tips in mind as you take out the meat thermometer to temp your protein pick:
- Insert your clean meat thermometer into the thickest part of your protein.
- Avoid hitting the bones, fat, or gristle to get the most accurate reading.
- Leave the thermometer in place for 15 seconds to get an accurate reading.
- For larger proteins (think: whole chicken or brisket), temp multiple areas to ensure doneness.
Safe internal temperatures
Depending on the protein you’re cooking, the safe internal temperature will vary (1,2). Screenshot and print this chart so you can tape it to your fridge if you need a gentle reminder!
| Type of Meat | Safe Doneness Temperature |
| Beef, Pork, Lamb, Veal (steaks, roasts, chops) | 145℉ |
| Poultry (whole birds, breasts, thighs, etc.) | 165℉ |
| Ground Meats (beef, pork, lamb, veal) | 160℉ |
| Ground Poultry (chicken, turkey) | 165℉ |
Ways to Check Meat Doneness Without a Thermometer
So you don’t have that thermometer yet. Don’t stress! Enlisting the help of a few chef’s secrets can test if specific cuts of meat are done.
According to MyFitnessPal’s registered dietitian, Emily Sullivan, the hand-test and cake-test methods are two quick ways to check for doneness.
However, keep in mind these are best used for whole cuts of meat, like steaks, chops, or roasts. They’re not for ground meats.
About the Experts
Elizabeth Shaw, MS, RDN, CPT, is a nutrition expert, four-time cookbook author and early nutrition pioneer in the field of fertility nutrition. She is the president and owner of the USA-based nutrition communications and consulting firm Shaw Simple Swaps.
Emily Sullivan, RD, is a food data curator at MyFitnessPal. She earned her bachelor’s degree and completed her dietetic internship at The Ohio State University, and obtained her culinary arts degree from Johnson and Wales University.
Hand test
“The hand test is a helpful method for gauging the doneness of meat by using the feel of your hand,” says Sullivan.
Here’s how to use your hand as a guide to help test for doneness.
- Raw: Open your palm and press the area below your thumb. This very soft feel matches a raw steak.
- Rare: Touch your thumb to index finger and press the base of your thumb. This slightly firmer feel matches rare steak.
- Medium-Rare: Touch your thumb to your middle finger and press the base of your thumb. This firmer feel matches medium-rare steak.
- Medium: Touch your thumb to ring finger and press the base of your thumb. This even firmer feel matches medium steak.
- Well-Done: Touch your thumb to pinky and press the base of your thumb. This very firm feel matches well-done steak.
Cake tester
Sullivan also says you can test meat doneness with a cake tester. (A cake tester is a thin metal skewer used to check if baked goods are done.)
It’s a technique often used by chefs in restaurants as an alternative to a meat thermometer.
Here’s how it’s done:
Step 1: Insert a cake tester, or thin skewer into the thickest part of the meat. Leave it in for about 3 seconds.
Step 2: Remove the tester, and lightly press it to your wrist.
Step 3: Assess the tester’s temperature, If it feels:
- Cold: the meat is rare
- Warm: it’s medium-rare
- Hot: the meat is well-done
Keep in mind: If you’re cooking a poultry protein, like a chicken breast or turkey leg, it should be closer to white than pink when you cut into it. If it’s pink and has pink juices running out, it may not be done.
Pro Tips to Avoid Overcooking
When you’re hungry, it’s tempting to crank up the heat to cook your meat faster. But, nosh on some veggies and let the meat cook according to the recommended recipe temperature to avoid overcooking.
Try these other tips from Sullivan to get the most out of your meat:
- Watch the time and temperature: Cook meat slowly over medium heat to avoid burning or drying it out.
- Let it rest before cutting: Give meat a few minutes to rest after cooking so the juices can redistribute. Cutting too soon can cause them to run out, leaving the meat dry.
- Use the right methods: Slow-cooking or braising with liquid keeps meat tender and juicy—especially helpful if you’re not using a thermometer.
Frequently Asked Questions (FAQs)
What’s the safe internal temperature for different meats?
Safe cooking temps depend on the type of meat. Steaks and chops should hit 145°F, ground meats need 160°F, and all poultry (including ground) should reach 165°F (1, 2).
Why is my chicken still pink even though it’s at 165°F?
Even if your chicken looks a little pink, it can still be fully cooked if it’s reached 165°F. Things like bone marrow, freezing, or nitrites in the feed can all cause that pink tint (3).
How long should meat rest after cooking?
Allowing the meat to rest for a minimum of 3-minutes is usually recommended (2). If you are serving the meat a bit later, be sure to wrap it in aluminum foil and let it rest, covered, to keep the meat warm.
Can I eat steak if it’s still red in the middle?
Yes, depending on your preference, you can still consume steak with a slight red color in the center. Just make sure it’s cooked to 145℉ for food safety.
Do I need to let my meat come to room temperature before cooking?
“No, it’s not really worth the hassle,” says Sullivan. “But if you do let meat sit out, make sure it’s for less than 2 hours to keep things safe (4).”
Why does meat continue cooking after I take it off the heat?
It’s called carryover cooking—after you take meat off the heat, the outer layers stay hot and keep cooking the inside. This can raise the internal temperature by 5 to 10°F, depending on the size and thickness of the cut.
The Bottom Line
Using a meat thermometer is the safest way to ensure your meat is cooked properly without overcooking it.
If a thermometer isn’t available, dietitian Emily Sullivan with MyFitnessPal recommends using the hand-test and cake-test methods to test for doneness. These quick tests can help prevent overcooking your proteins. Plus, enlisting the help of carryover cooking, moist-heat cooking methods, and of course, common sense, can help make the most out of your protein picks.
The post How to Know When Your Meat is Actually Cooked Without Overcooking It appeared first on MyFitnessPal Blog.
