Minimum internal temperature for steaks and pork chops?

• A. 150°F
• B. 165°F
• C. 155°F
• D. 145°F

Answer: (D)

For steaks and pork chops, the safe minimum is 145°F. This temperature helps ensure any harmful bacteria are killed while keeping the meat juicy, and it’s followed by a short rest of about 3 minutes. That rest matters because heat continues to move through the meat after you pull it from the heat, a bit of carryover cooking that can bring the internal temp up and help finish the safe, even doneness without overcooking the exterior.

Choosing a higher temperature isn’t necessary for these cuts under current guidance; 150°F or 155°F would push the meat into a drier, more cooked state than needed for safety, and 165°F is typically used for poultry or reheating foods, not standard steaks or pork chops.