Cooking Temperatures and Methods
Grilling
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Remove the meat from the refrigerator and let sit, covered, at room temperature. Set your grill to high.
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Brush the meat on both sides with oil and season liberally with salt and pepper.
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Cook until golden brown and slightly charred, 3 to 5 minutes per side.
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For meat that is 1-inch thick or thicker, move to a low-heat zone on the grill to continue cooking.
Searing
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Heat 1-2 tablespoons of oil or butter in a pan or skillet on the stove top at medium.
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Season the meat liberally with salt and pepper and add to the hot oil – you should hear it sizzle.
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Brown the meat on all sides, turning as needed (cook the meat until browned on the outside but not cooked all the way through) 3-7 minutes per side.
Braising
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Typically, after the meat sautéed or seared at a high temperature, it is finished in liquid in a covered pot at a lower temperature.
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Liquid: Use about 3/4 cup total. Choices include, but are not limited to, beef or vegetable broth, apple juice, cranberry juice, tomato juice, a combination of broth and dry wine, or water.
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Dried Herbs: Add about 1 teaspoon dried basil, herbes de Provence, jerk seasoning Italian seasoning, oregano, or thyme. Double the measurement for fresh ingredients.
Guide to Internal Cooking Times
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Beef or Red Meat
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Rare120º-125ºF
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Medium Rare130º-135ºF
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Medium140º-145ºF
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Medium Well150º-155ºF
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Well160º-165ºF
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Ground160ºF
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Poultry
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Whole165ºF in thigh
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Pieces165ºF
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Ground165ºF
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Pork
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Medium Rare130º-135ºF
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Medium140º-145ºF
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Medium Well150º-155ºF
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Well160º-165ºF
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Ground160ºF
Fish
Any Variety145º