Carryover Cooking Temp Calculator
Find the temperature to pull meat off the heat so carryover cooking brings it to your target — the internal temperature keeps rising while it rests.
How it works
Pull temperature = target − carryover rise · rise ≈ 3 °F thin, 6 °F thick, 10 °F large roast, 14 °F very large (×0.6 for low & slow)
When meat comes off the heat its outer layers are hotter than the centre, and that stored heat keeps flowing inward — so the internal temperature at the thickest point continues to climb for several minutes. The bigger the cut and the hotter the cooking method, the steeper the gradient and the larger the carryover, from a few degrees on a thin fillet to 10–15 °F on a roast seared in a hot oven. Pulling the meat early by that amount lets it coast to the exact doneness you want during the rest, instead of overshooting.
Worked example
For a 135 °F medium-rare thick steak cooked over high heat, expect about 6 °F of carryover, so pull it at 135 − 6 = 129 °F. A large prime rib in a hot oven can rise 14 °F, so you would pull it 14 °F below target.
Frequently asked questions
How much does meat rise after cooking?
It depends on size and heat: thin cuts rise only 2–5 °F, thick steaks and small roasts about 5–8 °F, and large roasts cooked hot can climb 10–15 °F. Low-and-slow cooking produces a gentler gradient and less carryover.
Why does a bigger roast have more carryover?
A larger cut stores more heat in its hotter outer layers and has a bigger temperature difference between surface and centre, so more heat keeps moving inward after you remove it. Thin cuts have little stored heat, so they barely rise.
Does resting cause the carryover, or the cooking?
The carryover happens because of the heat already stored in the meat; resting simply gives that heat time to even out and finish raising the centre. Pulling early and resting are two halves of the same technique.
Related calculators
This calculator is for educational purposes. Double-check important results before acting on them.