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 |