Why temperature is the real answer, time is just a guide
Cooking time varies enormously with factors a chart can't account for — exact thickness, starting temperature (cold from the fridge vs. room temperature), your pan or oven's actual heat output, and even the specific piece of meat's shape. Internal temperature, measured with an instant-read thermometer, is the one truly reliable signal across all that variation — the times shown here are a starting point for scheduling, not a substitute for checking temperature directly.
Carryover cooking — why to pull meat slightly before target
Meat continues cooking for a few minutes after it leaves heat, as residual heat keeps working its way through — this is especially true for thicker cuts like steak. Many cooks pull meat 5°F below their final target temperature and let it rest a few minutes, since carryover cooking brings it the rest of the way. Skipping this often means slightly overcooking relative to the doneness you actually wanted.
FAQ
Why doesn't chicken have a doneness selector like steak? Poultry has a single food-safety target temperature (165°F) rather than a range of doneness preferences — unlike beef, there's no "medium-rare chicken" option for safety reasons.
Is salmon's target temperature the same logic as steak's doneness range?Yes — salmon has a similar range of doneness preference (from rare/sushi-grade at the low end to well-done), and 125-130°F reflects a common "medium" preference rather than a food-safety minimum.