Meat Cooking Temperatures
MEAT COOKING METHODS:
Sear: High heat (350-400 degrees F) until exterior is dark golden brown.
Roast: High heat (350-400 degrees F) in no liquid for a relatively short time.
Braise: Low heat (225-250 degrees F) in a small amount of liquid for a long time (4-12 hours)
Stew: Low heat (225-250 degrees F) in a large amount of liquid for a long amount of time (2-4 hours)
BEEF
Ribeye, New York Strip, T-Bone, Porter House, Top Sirloin, Round Steak, Flat Iron, Tenderloin Filet
Sear: grill or cast iron pan on medium-high heat | 2-3 minutes per side
Flank, Skirt, Flap
Sear: grill or cast iron pan on medium-high heat | 2-3 minutes per side
Slice against the grain
Petite Tender (Teres Major)
Sear: grill or cast iron pan on medium-high heat | 2-3 minutes per side
Stir fry: thin sliced
Slice against the grain
Hanger Steak
Remove middle seam
Sear: grill or cast iron pan on medium-high heat | 2-3 minutes per side
Slice against the grain
Tri Tip Roast
Sear (2-3 minutes) : grill or cast iron pan on high heat then roast at 300 degrees for 8-10 minutes per pound.
Stew: cube, sear, then follow stew recipe for timing | 2-4 hours
Short Ribs, Korean-style cut
Sear: grill or cast iron pan | 2-4 minutes per side
Chuck Roast, Short Ribs, Cross Cut Shanks, Beef Cheeks
Braise: long cook time, low heat (200-225 degrees), semi-wet environment | 6-10 hours
Rump Roast, Sirloin Tip Roast
Roast: 400 degrees, dry heat | 12 minutes per pound
Stew: cube, sear, then follow stew recipe for timing | 2-4 hours
Brisket
Braise: long cook time, low heat (200-225 degrees), semi-wet environment | 4-6 hours
Beef Liver
Sear: cast iron pan on medium-high heat | 1-3 minutes per side
Beef Tongue
Braise: long cook time, low heat (200-225 degrees), semi-wet environment | 4-6 hours
Beef Heart
Sear: grill or cast iron pan | 2-3 minutes per side
Beef Ribs
Braise: long cook time, low heat (200-225 degrees), semi-wet environment | 6-10 hours
Beef Marrow Bones
Roast: 400 degree, dry heat | 15-20 minutes
Chuck Steak
Sear: grill or cast iron pan | 2-3 minutes per side
PORK
Pork Rib Chops - 1 inch thick
Sear: grill or cast iron pan | 2-3 minutes per side
Sirloin Chops - 1 inch thick
Sear: grill or cast iron pan | 2-3 minutes per side
Stew: cube, sear, follow stew recipe | 2-4 hours
Stir Fry: slice thin and saute on high heat
Tenderloin
Sear: grill or cast iron pan (2-3 minutes per side) then roast at 350 degrees for 8-15 minutes.
Stir Fry: sliced thin and saute on high heat
Loin Roast (Boneless or Bone In)
Roast: 350 degrees, dry heat | 8-10 minutes per pound
Shoulder, Butt, Jowl
Braise: long cook time, low heat (200-225 degrees), semi-wet environment | 6-10 hours
Baby Back Ribs, Spare Ribs
Braise: long cook time, low heat (200-225 degrees), semi-wet environment | 4-6 hours
Pork Belly
Braise: long cook time, low heat (200-225 degrees), semi-wet environment; finish under broiler | 4-6 hours
Liver
Sear: grill or cast iron pan | 2-3 minutes per side
LAMB
Rack
Sear: grill or cast iron pan (4-5 minutes per side) then roast at 350 degrees (8-12 minutes)
Loin Chops
Sear: grill or cast iron pan | 4-5 minutes per side
Shoulder Chops
Sear: grill or cast iron pan | 4-5 minutes per side
Braise: long cook time, low heat (200-225 degrees), semi-wet environment | 4-6 hours
Stew: cube, sear, follow stew recipe | 2-4 hours
Shanks, Neck Roast
Braise: long cook time, low heat (200-225 degrees), semi-wet environment | 6-10 hours
Stew: cube, sear, follow stew recipe | 4-6 hours
Leg Roast
Roast: 350 degrees, dry heat | 12-15 minutes per pound
Liver
Sear: grill or cast iron pan | 2-3 minutes per side
Kidney
Sear: grill or cast iron pan | 2-3 minutes per side