Understanding Meat Cooking Times
Why Cooking Time Varies
Cooking time depends on the cut's thickness, starting temperature, cooking method, and desired doneness. A thermometer is always more reliable than time alone. These times are estimates—use internal temperature as your final guide.
Carryover Cooking
Meat continues cooking after you remove it from heat. Large roasts can rise 5-15°F during rest. Pull your meat slightly before it reaches target temperature to account for this "carryover."
Doneness Guide for Beef & Lamb
Frequently Asked Questions
How do I know when my meat is done without a thermometer?
While a thermometer is most reliable, you can use the touch test for steaks: compare firmness to the base of your thumb. Rare = relaxed hand, medium = thumb touching middle finger, well = thumb touching pinky. For roasts, juices should run clear for poultry and pork.
Why is my calculated time different from the recipe?
Cooking times vary based on oven temperature, meat starting temperature (room temp vs. fridge cold), bone-in vs. boneless, and oven accuracy. Our calculator provides a baseline estimate. Always use a thermometer to confirm doneness rather than relying solely on time.
Should I bring meat to room temperature before cooking?
For thick cuts like roasts and steaks, letting meat sit at room temperature for 30-60 minutes promotes more even cooking. For food safety, don't leave meat out for more than 2 hours. Smaller cuts and poultry can go straight from fridge to pan with adjusted timing.
What's the best way to rest meat?
Transfer meat to a cutting board and tent loosely with foil. Don't wrap tightly or you'll steam the crust. Rest small steaks 5 minutes, roasts 10-20 minutes, and large turkeys up to 30 minutes. The meat will stay warm and the juices will redistribute.