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How to Use a Meat Thermometer for Steak

For a thin steak, insert a slim probe from the side so the sensing tip reaches the centre. Check more than one point and account for temperature change while resting.

A meat thermometer for steak gives a useful reading only when its sensor reaches the thermal centre. With thinner cuts, slide a narrow instant-read probe in from the side rather than pushing down from the top. Avoid bone and large seams of fat, then check a second spot.

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Questions before you buy

Where should a meat thermometer go in steak?

Aim for the centre of the thickest section, away from bone and large fat pockets. Side entry is usually easier for a thin steak.

What is the meat thermometer temperature for medium-rare steak?

Health Canada's current chart lists 63°C for medium-rare beef, veal and lamb whole cuts. Mechanically tenderized beef requires its stated handling method.

Can you cook steak without a thermometer?

You can, but colour, touch and cooking time do not directly measure internal temperature. A clean digital probe provides a more dependable check.

Should I measure steak before or after resting?

Check near the end of cooking and again if needed during the rest. Temperature can continue to change after the steak leaves the heat.