Filet Mignon
Meat Thickness 1-1 1/2" is approximate
| Prepared | Cooking Times in Minutes |
| Very Rare | 4-5 |
| Rare | 5-6 |
| Medium Rare | 6-8 |
| Medium | 8-10 |
| Well Done | Not Recommended |
Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.
Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.
How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch.
NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.
Center Cut New York Strip SteaksMeat Thickness 1-1 1/2" is approximate| Prepared | Cooking Times in Minutes |
| Very Rare | 4-7 |
| Rare | 6-9 |
| Medium Rare | 8-10 |
| Medium | 10-13 |
| Well Done | Not Recommended |
Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.
Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.
How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch.
NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.
T_Bone SteakMeat Thickness 1-1 1/4" is approximate| Prepared | Cooking Times in Minutes |
| Very Rare | 6-8 |
| Rare | 8-9 |
| Medium Rare | 9-12 |
| Medium | 12-15 |
| Well Done | Not Recommended |
Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.
Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.
How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch.
NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.
Sirloin Steak| Meat Thickness 3/4" is approximate | | Prepared | Cooking Times in Minutes | | Very Rare | 3-4 | | Rare | 4-5 | | Medium Rare | 5-7 | | Medium | 7-9 | | Well Done | Not Recommended |
| | Meat Thickness 1-1 1/4" is approximate | | Prepared | Cooking Times in Minutes | | Very Rare | 5-6 | | Rare | 7-8 | | Medium Rare | 8-12 | | Medium | 12-16 | | Well Done | Not Recommended |
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Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.
Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.
How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch.
NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.
Pork ChopsThawing:Keep frozen. Thaw in the refrigerator for 12-24 hours when ready to prepare.
Grill:Pork Chops are excellent grilled. Grill over medium to medium-high heat, browning meat on all sides for approximately 20 minutes.
Suggested Grilling Times for Pork Chops| Thickness | Weight | Grill Time |
| 1 1/4" | 12-oz. | 15-18 minutes |
Sirloin Steak BurgersMeat Thickness 3/4-1" is approximate| Prepared | Cooking Times in Minutes |
| Very Rare | Not Recommended |
| Rare | Not Recommended |
| Medium Rare | Not Recommended |
| Medium | 10-12 |
| Well Done | 12-15 |
Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.
Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.
How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch.
NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.
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