Perfect doneness for any meat and cut.
Internal temperature is the only reliable measure of doneness — color is unreliable. USDA safe minimums: beef/lamb/pork steaks 145°F (63°C) with 3-min rest, ground meat 160°F (71°C), poultry 165°F (74°C). For beef roasts at 325°F: rare 11 min/lb, medium-rare 13, medium 15, well-done 18. Remove meat 5-10°F below target — carryover cooking from residual heat continues during rest. Always use an instant-read thermometer inserted into the thickest part, away from bone. Resting is crucial: 10-15 min for steaks/chops, 15-20 for roasts, 30-45 for turkey. This allows muscle fibers to relax and juices to redistribute — cutting too early loses 30-40% of juices. Reverse searing (low oven then high-heat sear) produces the most even doneness.