Carryover Cooking Calculator

Calculate how much your meat's internal temperature will rise after removing from heat.

Cooking Parameters

Type of Meat

Target Final Temperature (°F)

Thickness (inches)

Cooking Temp (°F)

Cooking Method

Pull Temperature Guide

Pull from heat at

121°F

Final temp will be

135°F

Expected carryover:+14°F (10-19°F)

Carryover Details

Time to Peak Temp12 min

Cooking MethodPan Sear

Factors Affecting Carryover

Thickness:1.5"

Decreases carryover

Cooking Temp:450°F

Increases carryover

Method:Pan Sear

High heat transfer

Meat Density:Steak

Releases heat faster

Pro Tip

Thicker cuts and higher cooking temperatures result in more carryover. Sous vide cooking has minimal carryover since the meat is cooked at target temp.