Cooking Instructions



Steak Cooking Guide

Gas or Red Hot Charcoal Grill

Thickness 1/2″ 3/4″ 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″
Rare
120°- 130°F		 First Side
After Turning		 2
2		 4
2		 5
3		 5
4		 6
4		 7
5		 8
6
Medium Rare
130°-140°F		 First Side
After Turning		 3
2		 4
3		 5
4		 6
5		 7
5		 8
6		 9
8
Medium
140°-150°F		 First Side
After Turning		 4
2		 5
3		 6
4		 7
5		 7
6		 8
7		 10
8
Well Done
160°-170°F		 First Side
After Turning		 5
3		 7
5		 8
6		 9
7		 10
8		 11
9		 13
11

Preheated Oven Broiler

Thickness 1/2″ 3/4″ 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″
Rare
120°- 130°F		 First Side
After Turning		 4
3		 5
4		 6
5		 7
5		 7
6		 8
7		 10
8
Medium Rare
130°-140°F		 First Side
After Turning		 5
4		 6
5		 7
6		 8
6		 8
7		 9
7		 11
9
Medium
140°-150°F		 First Side
After Turning		 6
4		 7
5		 8
6		 8
7		 9
7		 9
8		 12
10
Well Done
160°-170°F		 First Side
After Turning		 9
7		 10
8		 11
9		 12
10		 13
11		 14
12		 15
13

Steaks Roasting Guide

Sear and Slow Roast Method

Weight Rare
120°-130°F		 Med Rare
130°-140°F		 Medium
140°-150°F		 Well
160°-170°F
Chateaubriand Roast 10 oz. 35-40 min 45-50 min 1 hr 5 min –
1 hr 10 min		 1 1/2 hrs –
1 hr 35 min
Chateaubriand Roast 2 lb. 1-1 hr 5 min 1 hr 5 min –
1 hr 15 min		 1 hr 15 min –
1 hr 25 min		 1 hr 35 min –
1 hr 45 min
Chateaubriand Roast 3 lb. 1-1 hr 10 min 1 hr 10 min –
1 hr 20 min		 1 hr 20 min –
1 hr 30 min		 1 hr 45 min –
1 hr 55 min
Chateaubriand Roast 4 lb. 1-1 hr 10 min –
1 hr 20 min		 1 hr 20 min –
1 hr 30 min		 1 hr 30 min –
1 hr 40 min		 1 hr 50 min –
2 hrs
Rib Roast 4 lb. 2 hrs 15 min –
2 hrs 30 min		 2 hrs 30 min –
2 hrs 45 min		 2 hrs 45 min –
3 hrs		 3 hrs 30 min –
4 hrs
Rib Roast 6 lb. 2 hrs 45 min –
3 hrs		 3 hrs 30 min –
4 hrs		 4 hrs –
4 hrs 30 min		 5 hrs –
5 hrs – 30 min
Rib Roast 8 lb. 3 hrs 15 min –
3 hrs 45 min		 4 hrs –
4 hrs 30 min		 4 hrs 30 min –
5 hrs		 5 hrs 30 min –
6 hrs
Tri-Tip Sirloin Roast 1.5 lb. 40-45 min 55-60 min 1 hr 15 min 1 hr 35 min –
1 hr 45 min

Quick Roast Method

Weight Rare
120°-130°F		 Med Rare
130°-140°F		 Medium
140°-150°F		 Well
160°-170°F
Chateaubriand Roast 10 oz. 22-24 min 28-30 min 32-35 min 45-50 min
Chateaubriand Roast 2 lb. 30-35 min 35-40 min 40-45 min 1 hr –
1 hr 15 min
Chateaubriand Roast 3 lb. 45-50 min 50-60 min 1 hr 5 min –
1 hr 10 min		 1 hr 15 min –
1 hr 30 min
Chateaubriand Roast 4 lb. 50-55 min 1 hr –
1 hr 5 min		 1 hr 10 min –
1 hr 15 min		 1 hr 30 min –
1 hr 45 min
Rib Roast 4 lb. 1 hr 20 min –
1 hr 30 min		 1 hr 30 min –
1 hr 40 min		 1 hr 45 min –
2 hrs		 2 hrs 15 min –
2 hrs 30 min
Rib Roast 6 lb. 2 hrs –
2 hrs 15 min		 2 hrs 15 min –
2 hrs 30 min		 2 hrs 30 min –
2 hrs 45 min		 3 hrs –
3 hrs – 15 min
Rib Roast 8 lb. 2 hrs 15 min –
2 hrs 30 min		 2 hrs 30 min –
2 hrs 40 min		 2 hrs 45 min –
3 hrs		 3 hrs 30 min –
3 hrs 45 min
Tri-Tip Sirloin Roast 1.5 lb. 30-35 min 35-40 min 45-50 min 1 hr –
1 hr 15 min

Thick Steak, Bone-in Steak & Chop Cooking Guide

Gas Grill

Thickness 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″ 2 1/4″ 2 1/2″
Rare
120°- 130°F		 First Side
After Turning		 6
3-4		 6
4-5		 7
5-6		 9
6-7		 11
7-8		 13
8-9		 14
10-12
Medium Rare
130°-140°F		 First Side
After Turning		 6
4-5		 7
5-6		 8
6-7		 11
8-9		 13
9-10		 14
10-12		 16
12-14
Medium
140°-150°F		 First Side
After Turning		 7
5-6		 8
6-7		 9
7-8		 12
9-10		 14
11-12		 16
12-14		 17
14-16
Well Done
160°-170°F		 First Side
After Turning		 9
7-8		 10
8-9		 12
9-11		 14
12-14		 18
14-16		 19
16-18		 20
21-23

Sear Roasting

Thickness 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″ 2 1/4″ 2 1/2″
Rare
120°- 130°F		 First Side
After Turning		 2-3
3-4		 2-3
5-7		 2-3
9-11		 2-3
14-15		 2-3
16-17		 2-3
18-21		 2-3
22-25
Medium Rare
130°-140°F		 First Side
After Turning		 2-3
5-6		 2-3
9-11		 2-3
13-16		 2-3
18-19		 2-3
20-22		 2-3
22-25		 2-3
26-30
Medium
140°-150°F		 First Side
After Turning		 2-3
8-10		 2-3
12-15		 2-3
16-49		 2-3
23-24		 2-3
24-26		 2-3
26-30		 2-3
32-38
Well Done
160°-170°F		 First Side
After Turning		 2-3
12-15		 2-3
16-19		 2-3
20-24		 2-3
28-32		 2-3
32-36		 2-3
36-42		 2-3
42-50

Sear-Roast Cooking Guide

Sear-Roast

Thickness 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″ 2 1/4″ 2 1/2″
Rare
120°- 130°F		 First Side
After Turning		 2-3
3-4		 2-3
5-7		 2-3
9-11		 2-3
14-15		 2-3
16-17		 2-3
18-21		 2-3
22-25
Medium Rare
130°-140°F		 First Side
After Turning		 2-3
5-6		 2-3
9-11		 2-3
13-16		 2-3
18-19		 2-3
20-22		 2-3
22-25		 2-3
26-30
Medium
140°-150°F		 First Side
After Turning		 2-3
8-10		 2-3
12-15		 2-3
16-19		 2-3
23-24		 2-3
24-26		 2-3
26-30		 2-3
32-38
Well Done
160°-170°F		 First Side
After Turning		 2-3
12-15		 2-3
16-19		 2-3
20-24		 2-3
28-32		 2-3
32-36		 2-3
36-42		 2-3
42-50

Private Reserve Cooking Guide

Gas Grill

Thickness 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″ 2 1/4″ 2 1/2″
Rare
120°- 130°F		 First Side
After Turning		 6
3-4 		 6
4-5		 7
5-6		 9
6-7		 11
7-8		 13
8-9		 14
10-12
Medium Rare
130°-140°F		 First Side
After Turning		 6
4-5		 7
5-6		 8
6-7		 11
8-9		 13
9-10		 14
10-12		 16
12-14
Medium
140°-150°F		 First Side
After Turning		 7
5-6		 8
6-7		 9
7-8		 12
9-10		 14
11-12		 16
12-14		 17
14-16
Well Done
160°-170°F		 First Side
After Turning		 9
7-8		 10
8-9		 12
9-11		 14
12-14		 18
14-16		 19
16-18		 20
21-23

Sear-Roast

Thickness 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″ 2 1/4″ 2 1/2″
Rare
120°- 130°F		 First Side
After Turning		 2-3
3-4		 2-3
5-7		 2-3
9-11		 2-3
14-15		 2-3
16-17		 2-3
18-21		 2-3
22-25
Medium Rare
130°-140°F		 First Side
After Turning		 2-3
5-6		 2-3
9-11		 2-3
13-16		 2-3
18-19		 2-3
20-22		 2-3
22-25		 2-3
26-30
Medium
140°-150°F		 First Side
After Turning		 2-3
8-10		 2-3
12-15		 2-3
16-19		 2-3
23-24		 2-3
24-26		 2-3
26-30		 2-3
32-38
Well Done
160°-170°F		 First Side
After Turning		 2-3
12-15		 2-3
16-19		 2-3
20-24		 2-3
28-32		 2-3
32-36		 2-3
36-42		 2-3
42-50

Pan Searing Cooking Guide

Pan Searing

Thickness 1-2″ 3/4″ 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″
Rare
120°- 130°F		 First Side
After Turning		 4
3		 5
4		 6
5		 7
5		 7
6		 8
7		 10
8
Medium Rare
130°-140°F		 First Side
After Turning		 5
4		 6
5		 7
6		 8
6		 8
7		 9
7		 11
9
Medium
140°-150°F		 First Side
After Turning		 6
4		 7
5		 8
6		 8
7		 9
7		 9
8		 12
10
Well Done
160°-170°F		 First Side
After Turning		 9
7		 10
8		 11
9		 12
10		 13
11		 14
12		 15
13

Lamb Chops Cooking Guide

Grill or Broil

Thickness 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″ 2 1/4″ 2 1/2″
Rare
120°- 130°F		 First Side
After Turning		 6
3-4		 6
4-5		 7
5-6		 9
6-7		 11
7-11		 13
8-9		 14
10-12
Medium Rare
130°-140°F		 First Side
After Turning		 6
4-5		 7
5-6		 8
6-7		 11
8-9		 13
9-10		 14
10-12		 16
11-14
Medium
140°-150°F		 First Side
After Turning		 7
5-6		 8
6-7		 9
7-8		 12
9-10		 14
11-12		 16
12-14		 17
14-16
Well Done
160°-170°F		 First Side
After Turning		 9
7-8		 10
8-9		 12
9-11		 14
12-14		 18
14-16		 19
16-18		 20
21-23

Sear Roasting

Thickness 1″ 1 1/4″ 1 1/2″ 1 3/4″ 2″ 2 1/4″ 2 1/2″
Rare
120°- 130°F		 First Side
After Turning		 2-3
3-4		 2-3
5-7		 2-3
9-11		 2-3
14-15		 2-3
16-17		 2-3
18-21		 2-3
22-25
Medium Rare
130°-140°F		 First Side
After Turning		 2-3
5-6		 2-3
9-11		 2-3
13-16		 2-3
18-19		 2-3
20-22		 2-3
22-25		 2-3
26-30
Medium
140°-150°F		 First Side
After Turning		 2-3
8-10		 2-3
12-15		 2-3
16-19		 2-3
23-24		 2-3
24-26		 2-3
26-30		 2-3
32-38
Well Done
160°-170°F		 First Side
After Turning		 2-3
12-15		 2-3
16-19		 2-3
20-24		 2-3
28-32		 2-3
32-36		 2-3
36-42		 2-3
42-50

Poultry Cooking Guide

Chicken – Whole

Cooking Temperature: 350ºF
Roast Size (lb.) 3 to 4 4 to 5 2 x 3 to 4
Thawing Time (days)** 1 1 to 1-1/2 1-1/2 to 2
Baking Time (h) 1-1/4 to 1-1/2 1-1/2 to 1 3/4 1-3/4 to 2
Resting Time (min) 15 15 15
Internal temperature: 180ºF stuffed or not stuffed

Turkey – Whole

Cooking Temperature: 325ºF
Roast Size (lb.) 12 to 14 14 to 18 18 to 20 20 to 25 20 to 25
Thawing Time (days)** 2 to 3 3-1/2 to 4 4 to 5 5 5
Baking Time (h) 3-1/2 to 4 3-1/2 to 4 1/2 4 to 5 4-1/2 to 5-1/2 4-1/2 to 5-1/2
Resting Time (min) 20 20 20 20 20
Internal temperature: 170ºF if not stuffed 178ºF if stuffed



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