Cut of Meat |
Thickness
in Inches
|
Approximate Cooking Time in Minutes |
Final Doneness Temperature |
BEEF† |
Rib Eye Steak
|
3/4
1
1 1/2 |
8 to 12
14 to 18
21 to 27 |
145ºF medium-rare to
160ºF medium |
Porterhouse/T-Bone Steak |
3/4
1
1 1/2 |
9 to 12
13 to 17
24 to 31 |
145ºF medium-rare to
160ºF medium |
Top Loin (Strip) Steak |
3/4
1
1 1/2 |
9 to 11
13 to 17
19 to 23 |
145ºF medium-rare to
160ºF medium |
Top Blade Chuck Steak |
8 oz each |
15 to 20 |
145ºF medium-rare to
160ºF medium |
Tenderloin Steak |
1
1 1/2 |
13 to 16 (broil 2 to 3 inches from heat)
19 to 23 |
145ºF medium-rare to
160ºF medium |
Top Sirloin Steak (boneless) |
3/4
1
1 1/2
2 |
9 to 12
16 to 21
26 to 31
34 to 39 |
145ºF medium-rare to
160ºF medium |
Ground Patties
4 per lb
4 per 1 1/2 lb |
1/2 (4-inch diameter)
3/4 (4-inch diameter) |
10 to 12
12 to 14 |
160ºF medium-rare to
160ºF medium |
VEAL |
Chop, Loin or Rib |
3/4 to 1 |
14 to 156 |
160ºF medium |
PORK† |
Chop (bone-in or boneless) |
3/4 to 1
1 1/2 |
9 to 12
12 to 16 |
Let stand at least 3 minutes.
145ºF medium
145ºF medium
|
Ground Patties |
1/2 |
8 to 10 |
160ºF medium |
LAMB |
Chop, Loin or Rib |
1 |
10 to 15 |
160ºF medium |
Chop, Sirloin |
1 |
12 to 15 |
160ºF medium |