GRILLING/ROASTING VARIOUS STEAKS

When grilling meat on a barbeque it is usually a mystery as to how long to cook it for. The best way to tell doneness is to check the internal temperature. Invest in a good meat thermometer. I found one that is cordless so I can stick the probe in the meat and carry the unit around the house with me and it will beep when it is almost done and give updates on temperature. There are many varieties on the market so find one that works for you.

Here is a quick list of different types of meat and their temperature.

Turn each item over once about half way through the cooking time with a spatula or tongs. Don’t use a fork as it will pierce the meat and cause juices to escape that will leave the meat dry.

Don’t forget to remove the meat from the cooking source when the temperature reaches about 5º below the doneness level. As the meat sits before serving it will continue to cook a bit.

Flank Steak, Beef (¾ inch thick) is generally served medium at 150º. Cook for 12-14 minutes over medium coals, turning once about half way through the cooking time.

Chuck, Blade, Top Round Steak (1 inch thick) can be cooked to 140º - Rare 14-16 minutes, 150º medium for 18-20 minutes, 170º well done for 22-24 minutes, cook over medium coals, turning once about half way through the cooking time.

Chuck, Blade, Top Round Steak (1 ½ inch thick) can be cooked to 140º - Rare 19-26 minutes, 150º medium for 27-32 minutes, 170º well done for 33-38 minutes. Cook over medium coals, turning once about half way through the cooking time.

Top Loin, Tenderloin, T-Bone, Porterhouse, Sirloin, Rib and Ribeye Steaks (1 inch thick) can be cooked to 140º - Rare 8-12 minutes, 150º medium for 12-15 minutes, 170º well done for 16-20 minutes. Cook over medium hot coals, turning once about half way through the cooking time.

Top Loin, Tenderloin, T-Bone, Porterhouse, Sirloin, Rib and Ribeye Steaks (1 ½ inch thick) can be cooked to 140º - Rare 14-18 minutes, 150º medium for 18-22 minutes, 170º well done for 24-28 minutes. Cook over medium hot coals. Veal Chops (1 inch thick) are generally served medium 150º to well done 170º for 19-23 minutes over medium coals.

Lamb chops (1 inch thick) are generally served rare 140º for 10-14 minutes or medium 150º for 14-16 minutes over medium hot coals.

Pork Blade Steak (½ inch thick) is generally served at 170º well done for 10-12 minutes over medium hot coals.

Pork Chops (¾ inch) are generally served at 150º medium to 170º well done for 12-14 minutes over medium hot coals.

Ground Patties made of Beef, Lamb, or Pork (3/4 inch, about 4 per pound) are generally cooked to medium150º for 12-14 minutes or well done 170º for 15-18 minutes.