|
Temperature Guide - BEEF:
|
|
| |
|
| |
|
| |
|
|
| |
|
| |
Doneness |
|
Chef Standards |
|
USDA Recommendations |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Rare |
|
120 to 125 Degrees F |
|
N/A |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Medium-Rare |
|
125 to 135 Degrees F |
|
145 Degrees F |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Medium |
|
135 to 145 Degrees F |
|
160 Degrees F |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Well |
|
150+ Degrees F |
|
170 Degrees F |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Brisket |
|
190 Degrees |
|
N/A |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Beef |
|
Thickness / Weight |
|
Approx. Grillin’ Time |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Steak* |
|
3/4″ Thick |
|
4 to 6 Minutes Direct Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Steak |
|
1″ Thick |
|
6 to 8 Minutes Direct Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Steak |
|
1 1/4″ Thick |
|
8 to 10 Minutes Direct Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Steak |
|
1 1/2″ Thick |
|
12 to 16 Minutes: Sear 8 to 10 Minutes Direct Heat, 4 to 6 Minutes Indirect Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Steak |
|
2″ Thick |
|
18 to 22 Minutes: Sear 8 to 10 Minutes Direct Heat, 10 to 12 Minutes Indirect Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Skirt Steak |
|
1/4″ to 1/2″ Thick |
|
4 to 6 Minutes Direct Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Flank Steak |
|
1 1/2 to 2 lbs., 3/4″ Thick |
|
8 to 10 Minutes Direct Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Kabob |
|
1 to 1 1/2″ Cubes |
|
7 to 8 Minutes Direct Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Whole Tenderloin |
|
3 1/2 to 4 lbs. |
|
35 to 50 Minutes: Sear 15 Minutes Direct Medium Heat, 20 to 30 Minutes Indirect Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Ground Beef Patty |
|
3/4″ Thick |
|
8 to 10 Minutes Direct Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Prime Rib, Boneless |
|
5 to 6 lbs. |
|
1 1/4 to 1 3/4 Hours Indirect Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Prime Rib with Bone |
|
5 to 6 lbs. |
|
1 1/2 to 2 Hours Indirect Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Strip Loin Roast (Boneless) |
|
4 to 5 lbs. |
|
45 to 60 Minutes: Sear 2 to 4 Minutes Direct Heat, 45 to 60 Minutes Indirect Medium |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Tri-Tip Roast |
|
2 to 2 1/2 lbs. |
|
30 to 40 Minutes: Sear 10 Minutes Direct Medium Heat, 20 to 30 Minutes Indirect Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Veal Loin Chop |
|
1″ Thick |
|
6 to 8 Minutes Direct Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Lamb |
|
Thickness / Weight |
|
Approx. Grillin’ Time |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Chop: Loin, Rib, Shoulder, Sirloin |
|
3/4 to 1 1/4″ Thick |
|
8 to 12 Minutes Direct Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Boneless Leg of Lamb Roast |
|
5 to 7 lbs. |
|
1 1/4 to 1 3/4 Hours Indirect Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Butterflied Leg of Lamb |
|
3 to 3 1/2 lbs. |
|
1 1/4 to 1 1/2 Hours: Sear 10 to 15 Minutes Direct Medium Heat, 1 to 1 1/4 Hours Indirect Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Rib Crown Roast |
|
3 to 4 lbs. |
|
1 to 1 1/4 Hours Indirect Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Ground Lamb Patty |
|
3/4″ Thick |
|
8 to 10 Minutes Direct Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
Rack Of Lamb |
|
1 to 1 1/2 lbs. |
|
20 to 30 Minutes Direct Medium Heat |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
* Includes Tenderloin, T-Bone, Rib-Eye, Porterhouse, New York Strips |
|
All cooking times are for medium-rare doneness, except ground-beef and ground lamb (medium). |
|
Cooking times may vary from grill to grill and fuel sources. Always use a meat thermometer to check for doneness. |
|
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
