🌡️ Cooking Temperature Calculator
Select your protein, cooking method, and thickness to get precise cook times, target temperatures, and rest times. All recommendations are based on professional kitchen standards.
1 — Select Protein
2 — Thickness / Size
3 — Cooking Method
4 — Target Doneness
Internal Temperature
130°F / 54°C
Medium Rare — warm red center
Cook Time
3–4 min/side
Pull At
125°F / 52°C
Rest Time
7 minutes
Pro Tip
Pull the steak 5°F below target — carryover cooking during the rest period covers the gap.
How to Use This Calculator
Select your protein, the thickness or size of the cut, your cooking method, and your target doneness. The calculator outputs the recommended internal temperature (with pull temperature accounting for carryover cooking), estimated cook time per side, and how long to rest before cutting.
All temperature recommendations align with USDA safe cooking guidelines while reflecting professional kitchen practice. For chicken breast, we recommend pulling at 160°F rather than the FDA safe temperature of 165°F — carryover cooking during the minimum 5-minute rest period brings the internal temperature to 165°F.