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Steak Meat Thermometers for Accurate Doneness

A fast instant-read probe with a narrow tip is the most versatile choice for steak. It reaches the centre of thin cuts with less risk of reading the hot outer layer.

A steak meat thermometer should read quickly at the tip, because the centre of a thin steak is a small target. Insert an instant-read probe from the side and move it slowly until you find the coolest point.

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Common questions

Questions before you buy

Where do you put a meat thermometer in steak?

Insert it from the side into the thickest part so the sensing tip reaches the centre. Avoid bone and large pockets of fat.

Can I use a leave-in thermometer for steak?

Yes for a cut thick enough to meet the probe's minimum insertion depth. An instant-read model is usually easier for thinner steaks.

Does steak temperature rise while resting?

It can continue to rise after leaving the heat. The change depends on thickness, cooking temperature and resting conditions, so monitor rather than assuming a fixed increase.

Can an infrared thermometer check steak doneness?

No. Infrared measures surface temperature; use a penetration probe to assess the centre.