|Beef Cooking Temperatures
- Rare 125ºF - 130ºF Red center, gray surface, soft, juicy
- Medium rare 130ºF - 140ºF Pink center, gray-brown surface
- Medium 140ºF - 150ºF Slightly pink center, becomes gray-brown
- Medium well 150ºF - 160ºF Mostly gray center, firm texture.
- Well done 160+ ºF Gray-brown throughout.
Step 1: Prepare grill (gas or charcoal) according to manufacturer’s
directions for medium heat.
Step 2: Season beef (directly from the refrigerator) with herbs or spices, as
desired. Place on cooking grid. (Not necessary for marinated meats
Step 3: Grill according to chart, turning occasionally. After cooking, season
beef with salt, if desired.
- Grill over medium heat. For gas grills, set temperature controls to medium.
For charcoal grills, check the coals – they will no longer be flaming and will
be covered with gray ash. If food is grilled over too high heat, the exterior
can become overcooked or charred before the interior reaches the desired
- Charring meat, poultry or fish is not recommended.
- Use an instant-read thermometer inserted horizontally into the side of
burgers and steaks to check doneness. Thermometer should penetrate the
thickest part or center of the burger or steak. For steaks, thermometer
should not touch bone, fat or the grill. The thermometer will register 145°F
for medium rare; 160°F for medium doneness.
- Use a long-handled spatula to turn burgers and tongs to turn steaks. Do
not press, flatten or pierce the meat – flavorful juices will be lost.
Step 1: Set oven regulator for broiling; preheat for 10 minutes. During
broiling the door of electric oven should be left ajar; the door of gas oven
should remain closed. (However, consult your owner's manual for specific
Step 2:Place beef on rack in broiler pan. Season beef with herbs or spices,
as desired. Position broiler pan so that surface of beef is the distance from
heat specified in timetable.
Broil according to timetable, turning once. After cooking, season with salt, if
Oven Roasting Tips
Heat oven to 450 degrees. Place adequate liquid (water and beef bullion) in
the bottom of the pan and cover roast with tin foil. Cook for 20-25 minutes.
Reduce heat to 350 degrees. Cook 10-12 minutes per pound. Uncover for
the last half hour. Take roast out of the oven 5-10 degrees before desired
temperature. Let roast sit on the counter for 20-25 minutes before carving.
Braising and Pot Roasting
Step 1: Remove beef from refrigerator. Lightly coat with seasoned flour, if
desired. Slowly brown beef on all sides in small amount of oil in heavy pan.
Pour off drippings. Season beef, as desired. (Omit dredging and browning
for corned beef brisket.)
Step 2: Add liquid, such as broth, water, juice, beer and/or wine, to pan.
Bring to a boil; reduce heat.
• For pot roasts and other braised dishes, such as chilis and shredded beef,
use small amount of liquid (1/2 to 2 cups).
• For stews and soups, use at least enough liquid
to cover beef.
• Corned beef brisket is cooked in liquid to cover beef.
Step 3:Cover tightly and simmer gently over low heat on top of the range, or
in a preheated 325ºF oven, according to timetable or until beef is fork-
tender. (It is not necessary to turn pot roast or steak over during cooking.)
When the beef is done, it can be removed from the pan and kept warm while
the cooking liquid may be thickened or reduced, as desired.
|OPEN 7 DAYS A WEEK
Mon - Fri
10:00 - 6:00
Saturday 9:00 - 5:00
Sunday 10:00 - 4:00
(Hours are seasonal,
check back for updates)