Carryover Cooking

Carryover cooking occurs when the interior temperature of a steak continues to increase after it's been removed from the heat. The outer layers of the steak, which are significantly hotter than the center, continue to transfer stored thermal energy inward. This inward heat flow raises the center temperature by 3–15°F depending on the cooking method, steak thickness, and temperature differential.

The magnitude of carryover is directly related to the thermal gradient at the moment of removal. High-heat grilling creates steep gradients (hot outer layers, cool center) and produces 8–15°F of carryover. The reverse sear creates shallow gradients and produces only 3–5°F. Sous vide, with its near-zero gradient, produces 2–4°F (mostly from the post-cook sear).

Accounting for carryover: This is the number one reason people overcook steaks. If you pull at 135°F from a hot grill and carryover adds 10°F, your steak finishes at 145°F — that's medium, not medium-rare. The solution: always pull below your target temperature by the expected carryover amount.

For the reverse sear: Pull from the oven at 115°F (sear adds ~12°F, rest adds ~4°F = 131°F final).

For direct grilling: Pull at 123°F (rest adds ~8°F = 131°F final).

Monitoring carryover: A leave-in probe thermometer lets you watch carryover in real time. The temperature rises for 2–5 minutes post-cooking, peaks, then slowly declines. The peak is your actual final temperature.