The temperature of meat is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to (especially and roasts) but are also applicable to , , , , and (especially ).
Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology.
The table below is from a reference book and pertains to beef and lamb. In lieu of gradations and ranges, the recommends a temperature of at least 63°C (145°F) for beef, veal, lamb steaks and roasts in order to prevent .
The interior of a cut of meat will still increase in temperature 3–5°C (5–10°F) after it is removed from an oven or other heat source. The meat should be allowed to "rest" before being served, which allows for the juices in the center to return to the edges. The whole meat and the center will also continue to cook slightly as the hot exterior continues to warm the comparatively cooler interior. The exception is if the meat has been prepared in sous- process, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperature in the cooking process, so the meat should be removed from the heat source a few degrees cooler... got all that?
Ok, here's a truly easy tried and true test for checking the 'temperature' of your steak
* published by Men's Health
Now who's ready to fire up that grill?