- Leave steaks/chops/fillets out at room temperature for 45 minutes to 1 hour. This promotes even cooking.
- Preheat your oven to 400 degrees. If grilling, set one burner on high for searing and the other burners to med/low.
- Season meat with olive oil, salt and pepper, or your favorite rub.
- Sear steaks/chops on both sides for 3-4 minutes, then transfer to preheated oven or low side of the grill (lid down).
- Thickness will determine cooking time, but internal temperature never lies.
| BEEF | PORK | SALMON/
SWORDFISH |
CHICKEN | |
| RARE | 122° | N/A | N/A | N/A |
| MEDIUM-RARE | 128° | N/A | N/A | N/A |
| MEDIUM | 135° | 135° | 123° | N/A |
| MEDIUM-WELL | 142° | 140° | 130° | N/A |
| WELL | 150° (have a burger) |
145° | 137° | 165° |
- Always let meats rest, OFF the heat, for 5 minutes before serving to let juices redistribute.
- A good meat thermometer is your best friend. It provides peace of mind that you won’t ruin your meal!