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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