|
Steak Doneness Guide |
 |
|
Rare |
140 F (60 C) Seared outside,
75% red through centre |
|
Medium Rare |
145 F (63 C) Seared outside,
50% red through centre |
|
Medium |
160 F (70 C) Seared outside,
25% pink through centre |
|
Well |
170 F (75 C) A slight hint of
pink through centre. |
|
 |
C O O K I N
G T I M E S |
|
Braising |
Roast (4-6 lbs) 3 to
4 hours
Steak (1-1.5 inches)
2 to 3 hours
Ribs (2 x 2 x 2 inch
pieces) 1.5 hours |
|
Roasting
(350 F) |
Rare 135 F (57 C) 20 minutes per pound
Medium 155 F (68 C) 25 minutes per pound
Well 165 F (72 C) 30 minutes per pound |
|
Broiling |
1 inch thick 15 minutes rare, 20 minutes medium
1.5 inches thick 25 minutes rare, 35 minutes medium
2 inches thick 35 minutes rare, 50 minutes medium |
|
Grilling |
¾ inch 4 minutes rare, 8 minutes medium, 12 minutes well
1 inch 6 minutes rare, 10 minutes medium, 15 minutes well
1.5 inch 10-12 minutes rare, 15-18 medium, 20 minutes well |
