The temperature of a tiny steak, a piece of chicken that has been cooked separately, or a hamburger will typically rise by 3-4 degrees Fahrenheit while resting. Depending on the size of the roast or turkey, the temperature might climb by as much as 10-15°F. The internal temperature of the meat at the end of the cooking process is closely connected to the doneness of the meat.
What is the average resting temperature of a steak?
It is possible to achieve a resting increase (carryover) of between 3 and 6 degrees Fahrenheit (2-3 degrees Celsius) at the thermal center of the steaks, depending on their thickness.
How long should you rest a steak before cooking?
Rest the meat for half the amount of time it took to cook it, or for the entire amount of time it took to cook it if the meat is thicker than usual. When cooking steak, the aim is to get the internal temperature of the steak down to 130-120 degrees Fahrenheit while keeping the external temperature between 140-125 degrees Fahrenheit.