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Cooking Temperatures and Methods


  • Remove the meat from the refrigerator and let sit, covered, at room temperature. Set your grill to high.

  • Brush the meat on both sides with oil and season liberally with salt and pepper.

  • Cook until golden brown and slightly charred, 3 to 5 minutes per side.

  • For meat that is 1-inch thick or thicker, move to a low-heat zone on the grill to continue cooking.



  • Heat 1-2 tablespoons of oil or butter in a pan or skillet on the stove top at medium.

  • Season the meat liberally with salt and pepper and add to the hot oil – you should hear it sizzle.

  • 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.



  • Typically, after the meat sautéed or seared at a high temperature, it is finished in liquid in a covered pot at a lower temperature.

  • 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.

  • 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


  • Beef or Red Meat

  • Rare120º-125ºF

  • Medium Rare130º-135ºF

  • Medium140º-145ºF

  • Medium Well150º-155ºF

  • Well160º-165ºF

  • Ground160ºF

  • Poultry

  • Whole165ºF in thigh

  • Pieces165ºF

  • Ground165ºF

  • Pork

  • Medium Rare130º-135ºF

  • Medium140º-145ºF

  • Medium Well150º-155ºF

  • Well160º-165ºF

  • Ground160ºF



Any Variety145º

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