Cooking Guide: Safe Temperatures and Cooking Methods for Seafood, Steak, Chicken and Pork

This guide collects the basics every home cook needs: the safe internal temperature for each kind of meat and seafood, how to use a thermometer, and the main cooking methods for fish and shellfish, steak, chicken and pork. Keep it handy alongside any recipe on the site.

For how long things take, see cooking times by thickness with its quick calculator. We also have a steak doneness chart, a beef cuts chart and a lean and oily fish chart.

Safe minimum internal temperatures

These are the USDA safe minimum internal temperatures. Measure with a food thermometer in the thickest part of the food.

An instant-read thermometer is the single most useful tool for cooking meat well. Insert it into the thickest part, away from bone and fat. For thin steaks, chops and fillets, slide it in sideways from the edge so the tip sits in the center.

How to cook seafood

There is nothing hard about cooking fish once you know a couple of rules. Plan on about 10 minutes of cooking per inch of thickness, measured at the thickest point, and adjust for frozen or stuffed fish. Fish is done when it is opaque all the way through and flakes easily with a fork. Fold the thin ends of fillets underneath so the whole piece is an even thickness and cooks at the same rate.

Baking

Best for: all kinds of fish, lean or oily, as fillets, steaks or whole fish; shellfish wrapped in foil.
How: Brush lean fish with butter or oil, add a splash of wine or broth and herbs to keep it moist, season, and bake covered in a preheated 350°F to 425°F oven.

Broiling

Best for: fillets and steaks about 1 inch thick, especially richer fish like salmon and sea bass; shrimp and scallops.
How: Oil or marinate lean fish and shellfish first. Broil 4 inches from the heat, turning thicker fish halfway through. Add fresh herbs near the end so they do not burn.

Frying

Best for: lean fish fillets and strips; shrimp, scallops, clams and squid.
How: Coat the seafood in crumbs or batter. Heat at least 2 inches of vegetable oil to 375°F and fry in small batches so the oil stays hot; this is what keeps seafood crisp instead of greasy. Drain on paper towels.

Grilling

Best for: firm, meaty fish such as tuna, swordfish, mahi-mahi and salmon, at least 1/2 inch thick; skin-on fillets; large shrimp and scallops on skewers.
How: Season or marinate, then drain well. Oil the grate thoroughly. Grill skin side up first, turn once, and finish skin side down. Baste with boiled marinade or melted butter.

Poaching

Best for: lean fish fillets and steaks, and salmon. Avoid poaching dark, oily fish like mackerel.
How: Bring a seasoned liquid such as water, broth, wine or milk to a boil in a wide pan, lower to a gentle simmer, add the fish so it is covered, and cook until opaque. Reduce the liquid into a sauce.

Sauteing

Best for: thin fillets like flounder and sole, small whole fish like trout, shrimp, scallops and soft-shell crabs.
How: Dredge lightly in seasoned flour if you like. Heat butter with a little oil (the oil keeps the butter from burning) over medium-high heat, sear the seafood, then lower the heat to finish. Turn once.

Steaming

Best for: lean fish fillets and small whole fish; clams, mussels and lobster.
How: Set the seafood on a rack over boiling water or broth in a tightly covered pot. Cook clams and mussels directly in a little liquid until they open. Steaming keeps lobster from becoming waterlogged.

How to cook steak

Pat the steak dry, season it well, and cook it over high heat to build a brown crust, turning once. Check the temperature with a thermometer and take it off about 5°F before your target, then rest it for 5 minutes and slice across the grain. Our steak guide has a full doneness chart and a tour of the popular cuts.

How to cook chicken

Boneless, skinless chicken breasts cook most evenly when pounded to a uniform thickness. Grill them over medium-high heat for about 6 to 8 minutes per side, pan-sear them in a little oil for about 5 to 7 minutes per side, or bake them at 400°F for roughly 20 to 25 minutes, depending on size. In every case, cook until the thickest part reaches 165°F and let the chicken rest for a few minutes before slicing.

How to cook pork

Today's pork is lean, so it is easy to overcook. Boneless chops about 1 inch thick need roughly 4 to 6 minutes per side on a grill or in a skillet. A whole tenderloin roasts in about 20 to 25 minutes at 425°F, and a boneless loin roast takes about 25 minutes per pound at 350°F. Take chops, tenderloin and roasts off the heat at 145°F and rest them 3 minutes. Ribs are the exception: they are safe at 145°F but need long, gentle cooking until the meat is tender and pulls from the bone.

Thawing frozen meat and seafood safely

• In the refrigerator: the safest method. Small cuts and fillets thaw overnight; large roasts can take a day or more.
• In cold water: seal the food in a leak-proof bag and submerge it in cold tap water, changing the water every 30 minutes. Cook it right away.
• In the microwave: use the defrost setting and cook the food immediately afterward, because some parts may begin to cook.
• Never on the counter: the outside can reach unsafe temperatures long before the center thaws.

Let it rest

Steaks, chops and chicken breasts benefit from a rest of 3 to 5 minutes after cooking, and roasts from 10 to 15 minutes. The juices settle back into the meat instead of running onto the cutting board, and the temperature evens out from edge to center.

Frequently asked questions

What is the safe internal temperature for chicken?

165°F for all poultry, including whole birds, parts and ground chicken.

What is the safe internal temperature for pork?

145°F followed by a 3-minute rest for chops, tenderloin and roasts, and 160°F for ground pork.

What is the safe internal temperature for fish?

145°F, or until the flesh is opaque and separates easily with a fork.

Where do I put the meat thermometer?

Insert it into the thickest part of the food, away from bone, fat and gristle. For thin cuts, insert it sideways from the edge.

Why should meat rest after cooking?

Resting lets the juices redistribute so they stay in the meat when you cut it. For steaks, chops and roasts, a 3-minute rest is also part of the USDA safety guideline.

Try some of our recipes

• Blackened Tuna with Mango Salsa
• London Broil with Sauteed Onions
• Homemade Chicken Pot Pie
• Stuffed Pan-Roasted Pork Tenderloin
• Baked Shrimp with Garlic Parmesan Crumbs
• Grilled Baby Back Ribs with Homemade Barbecue Sauce

All recipes | Steak guide | Seafood guide