Meat Master
Meat & Grill Cooking Temperature Guide
When it comes to cooking steak, understanding the steak cooking temperatures is vital. Meat that’s undercooked or contaminated can lead to an increased risk of foodborne illnesses, so it’s crucial that your meat reaches a certain temperature to kill off any harmful bacteria.
While every type of meat has its own safe cooking regulations and standards, which can seem overwhelming at first, our handy guide makes understanding safe cooking temperatures easy!
Our meat experts at The Meat & Wine Co. in Mayfair have enjoyed years of experience cooking meat and perfecting different levels of doneness. So, get ready to learn all you need to know about measuring and understanding safe steak cooking temperatures.
Understanding Meat Cooking Temperatures
Although internal cooking temperatures vary for different meat types like beef, pork, and chicken, there’s a general rule of thumb to follow for steak cooking temperatures. For whole meats, the needed safe internal temperature to kill bacteria is typically around 65°C, and for ground meats, this figure stands at approximately 71°C.
We’ll go into the specific temperatures that best suit both the type of meat, as well as your preferred levels of doneness, but this is a great basic rule for when you’re in a rush.
If you’re looking to perfect your dish, it’s key to remember that every type of meat can have its taste and texture affected by temperature. Cooking at the optimal temperature ensures your meat retains its full flavour and reaches the correct level of doneness.
Beef Cooking Temperatures
- Rare: 51°C
- Medium-Rare: 57°C
- Medium: 62°C
- Well Done: 71°C
Lamb Cooking Temperatures
When cooking a lamb steak, look out for the following internal temperatures.
It’s quite rare to cook a lamb steak to that level of doneness, but the optimal safe temperature for a rare finish is between 50 to 52°C.
- Medium-Rare: 57°C
- Medium: 62°C
- Well Done: 71°C
Pork Cooking Temperatures
For pork, the following internal temperatures reflect its doneness:
- Medium: 71°C
- Well-done: 77°C
- Slow-cooked: Between 90°C and 95°C.
Chicken Cooking Temperatures
All poultry should be cooked to an internal temperature of at least 75°C to be consumed safely.
For a whole Chicken, the internal cooking temperature should reach 75°C. And for ground chicken, the cooking temperature should reach a slightly lower 74°C.
Grilling Techniques for Perfect Temperature Control
Perfect temperature control goes beyond just setting the right Celsius value. There are many elements that can affect it, and it becomes an even harder feat with cooking methods like grilling.
The first thing to do is to ensure that your grill is clean, as this helps to encourage even cooking. Make sure you set it to the right temperature before you start cooking, and always aim to preheat your grill in a timely manner. If you can, set up a zone that allows for direct heat, and one that’s more suitable for slow cooking at a lower temperature. This helps you have better control.
Lastly, you should always use a meat thermometer to get an accurate reading of your meat’s internal temperature. This is essential for avoiding over or undercooking.
Direct vs. Indirect Grilling
We’ve touched on setting up direct and indirect heat zones, but what does this mean for steak cooking temperatures?
Direct grilling refers to cooking the meat directly over the hottest heat source. This method works best when it comes to searing steaks or flipping burgers. On the other hand, indirect grilling is when you cook meat away from the heat source – almost creating an oven-like effect. This is great for larger cuts that require longer cooking times, or for infusing a really smoky flavour into your meat cuts.
Using a Meat Thermometer
Knowing how to use a meat thermometer properly is integral for cooking your steaks safely. To use it, simply insert it into the thickest part of the meat. Remember to avoid hitting the bone or fat, as this can interfere with your reading.
Wait until it’s reached a stable reading and continue to cook until you’ve reached your desired temperature.
Temperature Guide for Popular Grilled Meats
A meat cooking temperature guide is a great visual tool for understanding steak cooking temperatures. These typically range from 51°C for rare, 57°C for medium-rare, 62°C for medium, and up to 71°C for a well-done finish.
It’s important to note that the steak cooking temperature remains the same across cuts. It’s the cooking time that changes, as it takes a different amount of time to reach the correct temperatures, and this varies with thickness.
Some key takeaways are that burgers are cooked at 62°C for a medium finish and 65°C for well-done. For sausages, these should be cooked until they are firm to touch and hot throughout. The internal temperature varies based on the type of sausage, so just ensure that the core of your sausage is piping hot. Lastly, ribs should be cooked until the meat is so tender that it’s falling off the bone.
Refer to our meat cooking temperature chart for general guidelines:
| Meat | Rare | Medium-Rare | Medium | Medium-well | Well-Done |
| Beef | 51°C | 57°C | 62°C | 65°C | 71°C |
| Lamb | 51°C | 57°C | 62°C | 65°C | 71°C |
| Pork | N/A | N/A | 71°C | N/A | 77°C |
| Chicken | N/A | N/A | N/A | N/A | 75°C |
Resting and Serving Grilled Meats
After cooking, make sure to rest your grilled meats and allow the juices to reabsorb. It’s good practice to let steaks rest for around 5 to 10 minutes, with larger cuts left for 15 to 20 minutes, and chicken for a minimum of 10 minutes.
Common Mistakes to Avoid When Grilling
To summarise, the most common mistakes you’ll want to avoid are:
- Overcooking
- Undercooking
- Not using a thermometer
- Not preheating your grill
Experience Perfectly Grilled Meats at The Meat & Wine Co.
At The Meat & Wine Co, we’re passionate about all things meat. Savour our delicious premium steak, lamb, chicken, or pork prepared by our incredible, dedicated chefs. Our grill masters always deliver flawless results, leaving you eager to return! Book your table now!