THERMAL CARRYOVER PHYSICS
The Thermometer Pull Temp Guide
If you pull chicken at 165°F or steak at 135°F, it keeps cooking on the cutting board and turns into dry cardboard. Pull early, let carryover heat finish the job.
THERMAL CARRYOVER PHYSICS // THE RESTING RISE
Thick Cut Steak (Ribeye, Strip, Porterhouse 1.25" - 2")
STANDARD THICKNESS: 1.5 inch • USDA MINIMUM: 145°F
CHOOSE DESIRED DONENESS:
PULL FROM HEAT AT
128°F
(53°C) Instant probe reading
REST TENTED (FOIL)
6 MINS
+7°F thermal momentum rise
FINAL SERVE TARGET
135°F
Warm red to pink center
Pull off heat: 128°FCarryover Phase (+7°F)Slice & Serve: 135°F
Searing / RoastingResting on warm cutting board under foil
The Thermal Science Behind The Number
High exterior heat drives thermal energy into the core during rest, elevating internal temp by 5°F–8°F.
INDEXED PULL & RESTING REFERENCE TABLE
| Cut | Ideal Doneness | Pull Temp | Carryover | Rest Window | Final Target |
|---|---|---|---|---|---|
| Thick Cut Steak | Medium-Rare (Chef Ideal) | 128°F | +7°F | 6 mins | 135°F |
| Chicken Breast | Traditional Well Done | 165°F | +7°F | 5 mins | 172°F |
| Pork Tenderloin & Loin Chops | Medium | 145°F | +5°F | 5 mins | 150°F |
| Ground Beef Burgers / Meatballs | USDA Safe Minimum | 155°F | +5°F | 3 mins | 160°F |
| Salmon Fillet | Chef Medium (Flaky) | 130°F | +5°F | 3 mins | 135°F |