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PORK    SEAFOOD
Temperature Guide - BEEF:

  
   
   
     
   
  Doneness   Chef Standards   USDA Recommendations  
                                 
  Rare   120 to 125 Degrees F   N/A  
                                 
  Medium-Rare   125 to 135 Degrees F   145 Degrees F  
                                 
  Medium   135 to 145 Degrees F   160 Degrees F  
                                 
  Well   150+ Degrees F   170 Degrees F  
                                 
  Brisket   190 Degrees   N/A  
                                 
  Beef   Thickness / Weight   Approx. Grillin' Time  
                                 
  Steak*   3/4" Thick   4 to 6 Minutes Direct Heat  
                                 
  Steak   1" Thick   6 to 8 Minutes Direct Heat  
                                 
  Steak   1 1/4" Thick   8 to 10 Minutes Direct Heat  
                                 
  Steak   1 1/2" Thick   12 to 16 Minutes: Sear 8 to 10 Minutes Direct Heat, 4 to 6 Minutes Indirect Heat  
                                 
  Steak   2" Thick   18 to 22 Minutes: Sear 8 to 10 Minutes Direct Heat, 10 to 12 Minutes Indirect Heat  
                                 
  Skirt Steak   1/4" to 1/2" Thick   4 to 6 Minutes Direct Heat  
                                 
  Flank Steak   1 1/2 to 2 lbs., 3/4" Thick   8 to 10 Minutes Direct Heat  
                                 
  Kabob   1 to 1 1/2" Cubes   7 to 8 Minutes Direct Heat  
                                 
  Whole Tenderloin   3 1/2 to 4 lbs.   35 to 50 Minutes: Sear 15 Minutes Direct Medium Heat, 20 to 30 Minutes Indirect Medium Heat  
                                 
  Ground Beef Patty   3/4" Thick   8 to 10 Minutes Direct Heat  
                                 
  Prime Rib, Boneless   5 to 6 lbs.   1 1/4 to 1 3/4 Hours Indirect Medium Heat  
                                 
  Prime Rib with Bone   5 to 6 lbs.   1 1/2 to 2 Hours Indirect Medium Heat  
                                 
  Strip Loin Roast (Boneless)   4 to 5 lbs.   45 to 60 Minutes: Sear 2 to 4 Minutes Direct Heat, 45 to 60 Minutes Indirect Medium  
                                 
  Tri-Tip Roast   2 to 2 1/2 lbs.   30 to 40 Minutes: Sear 10 Minutes Direct Medium Heat, 20 to 30 Minutes Indirect Medium Heat  
                                 
  Veal Loin Chop   1" Thick   6 to 8 Minutes Direct Heat  
                                 
  Lamb   Thickness / Weight   Approx. Grillin' Time  
                                 
  Chop: Loin, Rib, Shoulder, Sirloin   3/4 to 1 1/4" Thick   8 to 12 Minutes Direct Medium Heat