Ultimate Meat Temperature Guide for Grilling Success

Cooking meat to the perfect internal temperature is what separates backyard grillers from true grill masters. Nothing ruins a cookout faster than overcooked chicken or a steak that’s still mooing when it shouldn’t be. Getting those temperatures right makes all the difference between a meal that’s both safe to eat and absolutely delicious.

Two steaks grilling over open flames on a barbecue grill. — Image Credit: Depositphotos.

Ready to make your grilling game legendary? Let’s talk about how to nail those perfect meat temperatures every time with our handy meat temperature chart and practical grilling tips.

Table of Contents

Reasons You’ll Love This Guide

Food Safety First: Learn the USDA-recommended safe internal temperatures to avoid foodborne illness while still enjoying delicious meals.
Perfect Doneness Every Time: Say goodbye to guessing when your steak is medium-rare or your chicken is fully cooked.
No More Overcooked Meat: Stop cutting into your steaks to check doneness (and losing all those flavorful juices in the process).
Grilling Confidence: Become the go-to grill master at your next backyard cookout with reliable temperature knowledge.

Why a Meat Thermometer is Essential

Your eyes can deceive you, but a good meat thermometer never lies. Investing in a quality meat thermometer is the single best way to ensure consistently perfect results when grilling. The color of meat, cooking time, and even the “finger test” are all unreliable compared to knowing the exact internal temperature.

A digital instant-read thermometer like a Thermapen gives you readings in seconds, allowing you to check doneness without keeping the grill open too long and losing heat. For the best results, insert the thermometer into the thickest part of the meat, away from bone, fat, or gristle.

Hand holding a meat thermometer over a steak on a grill. — Image Credit: Depositphotos.

Steak Temperature Guide for Grilling

Achieving the perfect steak internal temperature depends on your preferred level of doneness. Here’s a quick guide to help you nail your ideal steak every time:

Rare: 125°F – Seared on the outside, red and cool in the center
Medium-Rare: 130-135°F – The steak lover’s choice; warm red center
Medium: 145°F – Pink throughout with a hot center
Medium-Well: 150°F – Slight pink in the center
Well Done: 160°F – No pink, cooked throughout

For the juiciest results with any steak recipe, let your steak rest for at least 5 minutes after removing it from the grill. This allows the juices to redistribute throughout the meat instead of spilling out when you cut into it.

Looking for steak inspiration? Try this Bacon Wrapped Salmon for a surf and turf variation, or perfect your basic technique with a Delicious Pistachio Crusted Salmon that applies similar temperature principles.

Grilled chicken and vegetable skewers on a white plate, table setting nearby. — Air Fryer Greek Chicken Kabobs. Image Credit: Kim Schob.

Poultry Temperatures for Safe Grilling

When it comes to chicken, turkey, and other poultry, food safety is critical. The USDA recommends cooking all poultry to an internal temperature of 165°F to kill harmful bacteria.

Whole Chicken/Turkey: 165°F
Chicken Breast: 165°F
Chicken Thighs/Legs/Wings: 165°F
Ground Poultry: 165°F

While you can’t go lower than these temperatures for safety reasons, you can use techniques like brining or marinades to keep your poultry juicy and tender even at higher cooking temperatures.

For amazing poultry dishes, check out these Air Fryer Greek Chicken Kabobs With Tzatziki or Rosemary Lemon Boneless Chicken Thighs for inspiration on flavor combinations.

Rosemary lemon chicken with quinoa and a lemon wedge on a white plate. — Rosemary Lemon Chicken Thighs. Image Credit: Kim Schob.

Pork, Veal, and Lamb Temperature Guide

Modern pork can be safely enjoyed at lower temperatures than in the past, resulting in juicier, more flavorful meals:

Pork Ribs: 200°F (for fall-off-the-bone tenderness)
Pork Tenderloin/Chops: 145°F followed by a 3-minute rest
Ground Pork: 160°F
Veal/Lamb Steaks or Roasts: 145°F with a 3-minute rest
Ground Lamb/Veal: 160°F

If you’re looking for amazing pork recipes, try these Maple-Balsamic Boneless Pork Chops or Apple Feta-Stuffed Pork Tenderloin for a gourmet meal that will impress your guests.

Lemon Garlic Jumbo shrimp with rosemary and a lemon slice on a white plate. — Lemon-Garlic Jumbo Shrimp. Image Credit: Kim Schob.

Seafood Grilling Temperatures

Seafood generally requires less cooking than other proteins and can quickly go from perfect to overdone:

Fish Fillets/Steaks: 145°F or until flesh is opaque and separates easily with a fork
Shrimp: 120°F or until pink and opaque
Scallops: 115°F or until just opaque throughout
Lobster: 140°F or until flesh becomes opaque

For amazing seafood dishes, try this Lemon-Garlic Jumbo Shrimp or Garlic Butter Shrimp that’s ready in minutes and bursting with flavor.

Grilling Temperatures by Heat Zone

Understanding your grill’s temperature zones helps you cook different meats perfectly at the same time:

High Heat: 450-500°F – Perfect for searing steaks
Medium-High Heat: 375-450°F – Great for direct cooking most proteins
Medium Heat: 350-375°F – Ideal for cooking most foods
Medium-Low Heat: 325-350°F – Good for larger cuts that need longer cooking times
Low Heat: 250-325°F – Perfect for slow cooking and smoking

Consider using the “reverse sear” technique for thick steaks – cook at low temperature until near your target internal temp, then finish with a quick sear on high heat for the perfect crust.

How to Check Meat Temperature Properly

Follow these tips for accurate temperature readings every time:

Insert the thermometer into the thickest part of the meat
Avoid touching bone, fat, or the grill surface
For thin cuts like burgers, insert the thermometer from the side
Check multiple spots, especially with larger cuts
Clean your thermometer between readings to avoid cross-contamination

Remember that meat continues cooking after being removed from the grill (carryover cooking). For best results with steaks and roasts, remove them when they’re about 5°F below your target temperature and let them rest.

Storing Your Grilled Meats

Storage: Properly store leftover grilled meats in airtight containers within two hours of cooking.
Refrigerator: Cooked meats can be stored in the refrigerator for 3-4 days. Reheat to an internal temperature of 165°F for safety.
Freezing: Wrap leftover grilled meats tightly in freezer paper or vacuum seal for storage up to 2-3 months.
Reheating: To reheat without drying out, use lower temperatures and add moisture. For steaks, try reheating in an oven at 275°F until they reach 125-130°F internally.

Serving Suggestions

Turn your perfectly grilled meats into complete meals by pairing them with complementary side dishes. For steak, try Garlic Mashed Potatoes with Sour Cream or Roasted Brussels Sprouts with Balsamic Glaze.

For chicken or seafood, consider serving alongside Dill Pasta Salad or Fresh Heirloom Tomato Salad with Balsamic & Feta.

Add some Homemade Garlic Bread to round out any grilled meal and make it truly spectacular.

How to Grab a Free Grilling Time and Temperature Chart?

Download our free Grilling Time and Temperature Chart for a handy reference you can keep near your grill! Just click to download your free printable, and you can keep it somewhere handy for those BBQ days!

Internal Meat Temperature Chart printable including seafood, beef, and poultry. — Internal Meat Temperature Chart. Image Credit: Kim Schob.

FAQs

Are these printables free to download?

Yes, it is free to download and print any printable from our site. Just know this is for personal use only. You can not sell these printables as your own.

How do I know when my steak is medium-rare without a thermometer?

While a meat thermometer is the most reliable method, the “finger test” can help in a pinch. Touch your middle finger to your thumb – the firmness of the fleshy part under your thumb resembles medium-rare. However, this method varies by person and steak cut, so a thermometer is still recommended for consistent results.

Is it safe to eat a rare steak?

For whole muscle cuts like steaks, harmful bacteria reside primarily on the surface, which is killed during searing. This makes rare steaks (125°F) generally safe for healthy adults. However, the USDA recommends 145°F (medium) as the safe minimum temperature, particularly for those with compromised immune systems.

Why does the USDA recommend higher temperatures than many chefs?

The USDA temperature recommendations include a significant safety margin to protect the most vulnerable populations and account for measurement variations. Many chefs and home cooks prefer lower temperatures for better taste and texture when cooking quality meat under controlled conditions.

Should I grill with the lid open or closed?

It depends on what you’re cooking and how. For thin cuts that cook quickly, grilling with the lid open allows for direct heat and constant monitoring. For thicker cuts or when using indirect heat, closing the lid creates an oven-like environment that cooks food more evenly.

How long should I let meat rest after grilling?

As a general rule, let your meat rest for about 5 minutes per inch of thickness. For a standard steak, 5-10 minutes is ideal. For larger roasts, 15-20 minutes allows the juices to redistribute throughout the meat for optimal flavor and tenderness.