Here’s some good information from ThermoWorks, the makers of the highly accurate Thermapen instant-read thermometer, on chef-recommended meat doneness temperatures.

Note that all temperatures listed are peak temperatures, meaning that meat should be removed from the grill a couple of degrees below these temps and allowed to rise during a short resting period.

Beef, Veal & Lamb: Roasts, Steaks & Chops

• Rare: 120-130°F
• Medium Rare: 130-135°F
• Medium: 135-145°F
• Medium Well: 145-155°F
• Well Done: 155°F and higher

Pork: Roasts, Steaks & Chops

• Medium: 137°F
• USDA-Done: 145°F
• Well Done: 150°F and higher

And in case you’re wondering, here are the food safe minimum doneness temps for meats that pose a greater health risk if not cooked thoroughly.

Ground Meat: Beef, Veal & Lamb

• 160°F

Chicken, Turkey & Duck (Whole or Pieces)

• 165°F