BEEF

Meat Cooking Temps

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

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)

 

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

Leg Roast

Roast: 350 degrees, dry heat  |  12-15 minutes per pound

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

Liver

Sear: grill or cast iron pan  |  2-3 minutes per side

Kidney

Sear: grill or cast iron pan  |  2-3 minutes per side