Carryover Cooking Varies a Lot by Cut and Size
Carryover cooking — the temperature rise that continues after food leaves the heat — comes from residual heat still moving inward from the hotter exterior, and how much it adds depends heavily on the food's size and density. A thick roast can climb 5-10°F (3-6°C) or more after coming out of the oven, while a thin steak or chicken breast might barely rise a degree or two. Pull larger cuts several degrees before your target temperature to account for it; thin cuts need little to no buffer.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.