Science

Carryover Cooking

The continued rise in internal temperature after meat is removed from heat — typically 5-10°F.

Once you pull meat off the grill, the residual heat in the outer layers continues cooking the interior. For a thick steak, the internal temp can climb 5-10°F during a 10-minute rest. For a brisket, it can be 5°F. The takeaway: pull meat earlier than your target temperature and let physics finish the job.

Why it matters

Pull a steak at 130°F to serve it at 135°F medium-rare. Pull at 135°F and you'll be eating medium.

Related Terms

Resting Meat

Letting cooked meat sit before slicing so juices redistribute instead of running onto the cutting board.

Reverse Sear

Cooking a thick steak slowly at low heat first, then finishing with a hot sear for a perfect edge-to-edge cook.

Used In These Articles

See Carryover Cooking in real-world context across our reviews, guides, and recipes.

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