Use a fast, narrow probe
An instant-read probe disturbs the steak less and lets you scan for the coolest point. Check where its sensing area sits; it may extend beyond the visible tip.
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Guide
How to Use a Meat Thermometer on Steak
Insert a fast probe sideways into the thickest part so the sensing area reaches the center. Check more than one spot and remove the steak with carryover cooking in mind.
Insert the meat thermometer from the side
For most steaks, slide the probe horizontally into the thickest section. Aim for the thermal center and avoid bone, large seams of fat and the cooking surface.
Find the lowest stable reading
Move the tip slowly through the center and watch for the coolest reading. Check another area when the steak has uneven thickness or a bone.
Use a safe endpoint
USDA guidance lists a minimum internal temperature of 145°F for beef steaks, followed by at least a three-minute rest. Personal doneness preferences do not override food-safety advice.
Allow for carryover cooking
Temperature can continue rising after the steak leaves the heat. The amount varies with thickness, cooking method and resting conditions, so avoid assuming one fixed carryover figure.
Clean the probe between checks
Wash the stem as directed after contact with undercooked meat and before using it on ready-to-eat food. Keep the display and non-waterproof joints dry.
Common questions
Questions before you buy
Where do you put a meat thermometer in steak?
Insert it from the side into the thickest part and place the sensing area at the center, away from bone and large fat pockets.
Can I check steak temperature while it is in the pan?
Yes, if you can insert the probe safely without touching the pan. A fast check away from direct heat reduces misleading contact readings.
What temperature should steak reach?
USDA lists 145°F with at least a three-minute rest for beef steaks. Follow current guidance and consider individual health needs.
Why do I get different readings across one steak?
Thickness, bone, fat and uneven heat create temperature gradients. Scan the central region and use the lowest stable reading from the edible thick portion.
Sources and how we chose
- USDA FSIS — Safe Temperature Chart · 2026-10-15
- USDA FSIS — Food Thermometers · 2026-10-15
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