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.
