Stop Guessing, Start Measuring
The difference between a perfectly cooked steak and an overcooked disaster often comes down to 5 degrees. A good meat thermometer is the most important tool in your kitchen – here is everything you need to know.
Types of Meat Thermometers
Instant-Read Digital
- Speed: 2-5 seconds for reading
- Best for: Steaks, chops, checking multiple pieces
- Price range: 5-100
- Our recommendation: This is the one to buy – versatile and accurate
Leave-In Probe
- How it works: Probe stays in meat during cooking, wire connects to display outside oven
- Best for: Roasts, brisket, smoking – anything that cooks for hours
- Advantage: Monitor temp without opening oven door
Wireless/Bluetooth
- How it works: Sends temperature to your phone
- Best for: Long smokes when you want to monitor from inside
- Price range: 0-200
Safe Internal Temperatures
| Beef (steaks, roasts) | 145F (medium) – but many prefer 130F medium-rare |
| Ground beef | 160F – no exceptions |
| Pork | 145F |
| Chicken/Turkey | 165F – breast and thigh |
| Lamb | 145F (medium) |
How to Use Properly
- Insert into thickest part: Avoid touching bone, fat, or gristle
- Wait for reading to stabilize: Even instant-read takes a few seconds
- Check multiple spots: Especially on large roasts
- Account for carryover: Pull meat 5 degrees before target
Common Mistakes
- Touching the bone (reads hotter than meat)
- Not inserting deep enough
- Checking too close to the edge
- Using an inaccurate thermometer – test yours in boiling water (should read 212F)
Quality meat from Ruiz Custom Meats cooked to the perfect temperature – that is the formula for success!
