| Cut of Meat | Thickness in Inches |
Approximate Cooking Time in Minutes | Final Doneness Temperature |
| BEEF† | |||
| Rib Eye Steak |
3/4 1 1 1/2 |
8 to 12 14 to 18 21 to 27 |
145ºF medium-rare to 160ºF medium |
| Porterhouse/T-Bone Steak | 3/4 1 1 1/2 |
9 to 12 13 to 17 24 to 31 |
145ºF medium-rare to 160ºF medium |
| Top Loin (Strip) Steak | 3/4 1 1 1/2 |
9 to 11 13 to 17 19 to 23 |
145ºF medium-rare to 160ºF medium |
| Top Blade Chuck Steak | 8 oz each | 15 to 20 | 145ºF medium-rare to 160ºF medium |
| Tenderloin Steak | 1 1 1/2 |
13 to 16 (broil 2 to 3 inches from heat) 19 to 23 |
145ºF medium-rare to 160ºF medium |
| Top Sirloin Steak (boneless) | 3/4 1 1 1/2 2 |
9 to 12 16 to 21 26 to 31 34 to 39 |
145ºF medium-rare to 160ºF medium |
| Ground Patties 4 per lb 4 per 1 1/2 lb |
1/2 (4-inch diameter) 3/4 (4-inch diameter) |
10 to 12 12 to 14 |
160ºF medium-rare to 160ºF medium |
| VEAL | |||
| Chop, Loin or Rib | 3/4 to 1 | 14 to 156 | 160ºF medium |
| PORK† | |||
| Chop (bone-in or boneless) | 3/4 to 1 1 1/2 |
9 to 12 12 to 16 |
Let stand at least 3 minutes. |
| Ground Patties | 1/2 | 8 to 10 | 160ºF medium |
| LAMB | |||
| Chop, Loin or Rib | 1 | 10 to 15 | 160ºF medium |
| Chop, Sirloin | 1 | 12 to 15 | 160ºF medium |
