Take a roast out of the oven and its center keeps getting hotter for a while. Cooks plan for that rise; it's called carryover cooking.
Key idea
Carryover: the hot outer layers keep pushing heat inward after the meat leaves the heat, so the center rises a few degrees for a steak and often 5°F to 10°F or more for a large roast. Pull meat a little before the temperature you want, and rest it, loosely covered, before slicing.
| Chef's doneness term | Center (after rest), about |
|---|---|
| Rare | 120°F to 125°F |
| Medium-rare | 130°F to 135°F |
| Medium | 135°F to 145°F |
| Medium-well | 145°F to 155°F |
| Well done | 155°F and up |
Why it works
Rare and medium-rare steaks are below USDA's 145°F. In restaurants, the Food Code allows whole, intact steaks to be served that way when the outside is cooked, and requires a consumer advisory on the menu for undercooked animal foods. At home, cooks make their own choice; for ground meat and poultry, the safe temperatures are firm.
Worked example: When to pull
You want a roast at 135°F after resting and expect a 7°F rise. When do you take it out?
- $135 - 7 = 128$.
Answer: At about 128°F.
Common mistake
Slicing as soon as it leaves the oven. The center hasn't finished cooking, and juices run onto the board.
Practice at home
- Roast a pork loin. Pull it at 138°F, leave the probe in, and write down the reading every 2 minutes for 15 minutes. How much did it rise?
In Meal Prep
- Safe minimum internal temperatures: the USDA table