Cooking Temperatures and Methods

Grilling

  • 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.

Searing

  • 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.

Braising

  • 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

Rare 120º-125ºF
Medium Rare 130º-135ºF
Medium 140º-145ºF
Medium Well 150º-155ºF
Well 160º-165ºF
Ground 160ºF

Poultry

Whole 165ºF in thigh
Pieces 165ºF
Ground 165ºF

Pork

Medium Rare 130º-135ºF
Medium 140º-145ºF
Medium Well 150º-155ºF
Well 160º-165ºF
Ground 160ºF

Fish

Any Variety 145º