Useful Cooking Tips

COOKING TIPS & TEMPERATURE CHARTS

Beef Steaks / Roasts Gourmet USDA
Rare 125 to 130°F 140°F
Medium-Rare 130 to 140°F 145°F
Medium 140 to 150°F 160°F
Medium-Well 155 to 165°F 170°F
Well Done N/A
Ground Beef Gourmet USDA
MINIMUM 160°F 160°F or higher
Pork Chops / Ribs Gourmet USDA
Rare N/A
Medium-Rare N/A
Medium N/A
Medium-Well 160°F 160°F
Well Done 165 to 170°F 170°F
Pork Roasts / Sausages Gourmet USDA
Rare N/A
Medium-Rare N/A
Medium N/A
Medium-Well 155 to 165°F 160°F
Well Done 165 to 170°F 170°F
Lamb Gourmet USDA
Rare 125 to 130°F
Medium-Rare 130 to 140°F 145°F
Medium 140 to 150°F 160°F
Medium-Well 155 to 165°F 170°F
Well Done N/A

*Meat will continue to cook after being removed from direct heat. Remove steaks and chops from heat 5 degrees before the desired doneness. Remove roasts 10 degrees before desired doneness- allow roast to rest 15 to 20 minutes before carving.

FOOLPROOF STEAK COOKING CHART
Red-Hot Charcoal Preheated Oven Broiler 2 – 3″ From Heat Source
Thickness Doneness First Side After Turning First Side After Turning
3/4 “ Rare 4 minutes 2 minutes 5 minutes 4 minutes
Medium 5 minutes 3 minutes 7 minutes 5 minutes
Well 7 minutes 5 minutes 10 minutes 8 minutes
1″ Rare 5 minutes 3 minutes 6 minutes 5 minutes
Medium 6 minutes 4 minutes 8 minutes 6 minutes
Well 8 minutes 6 minutes 11 minutes 9 minutes
1 1/4″ Rare 5 minutes 4 minutes 7 minutes 5 minutes
Medium 7 minutes 5 minutes 8 minutes 7 minutes
Well 9 minutes 7 minutes 12 minutes 10 minutes
1 1/2″ Rare 6 minutes 4 minutes 7 minutes 6 minutes
Medium 7 minutes 6 minutes 9 minutes 7 minutes
Well 10 minutes 8 minutes 13 minutes 11 minutes
1 3/4″ Rare 7 minutes 5 minutes 8 minutes 7 minutes
Medium 8 minutes 7 minutes 9 minutes 7 minutes
Well 11 minutes 9 minutes 14 minutes 12 minutes

* Cooking times are for fully thawed steaks.** Fillet Mignons (Tenderloin) will take 30 seconds to 1 minute less time.

PROPER WAY TO THAW MEAT
Meat Time in Refrigerator to Defrost
Large Roast 4 to 7 hours per pound
Small Roast 3 to 5 hours per pound
1″ Thick Steak/Chops 12 to 14 hours
Ground Meat/Patties 6 to 8 hours

* Thawing meat slowly in the refrigerator is the safest way to thaw meat, and the best way to retain natural juices and flavor.

** Once meat is thawed, remove from package and allow meat to breathe for 20 minutes before preparing.

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