Cooking Temperatures

Always follow USDA guidelines for food safety.

These temperatures are general recommendations,

and individual preferences may vary. It's also advisable to consult specific recipes for more accurate instructions based on the cut and cooking method you choose.

Here are some Low Temperature and High Heat Steak cooking descriptions

1. Steaks:
Ribeye, T-Bone, New York Strip:
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Filet Mignon:
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
2. Roasts:
Prime Rib:
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Chuck Roast:
Well-Done: 160°F (71°C) and above
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
3. Ground Beef:
Ground Beef Patties:
Medium: 160°F (71°C)
Well-Done: 165°F (74°C)
4. Brisket:
Brisket (Low and Slow):
Well-Done: 195-205°F (91-96°C)
Use a Meat Thermometer:
The most accurate way to determine doneness is by using a meat thermometer. Insert it into the thickest part of the meat without touching bone.
Resting Time:
Allow the meat to rest after cooking. This is crucial for redistributing juices and ensuring a juicy result.
Ground Beef Safety:
For ground beef, it's essential to cook it thoroughly to minimize the risk of foodborne illnesses.
Adjust for Thickness:
Thicker cuts generally require longer cooking times. Adjust cooking times based on the thickness of the cut.
Searing Before Roasting:
Searing steaks or roasts before roasting can enhance flavor. Sear for a few minutes on each side at high heat before transferring to the oven.