Safe Food Temps


1. Set the Grill Temperature

Thicker steaks require lower heat, and thinner steaks require hotter heat.

Steak Thickness Ideal Grill Temperature Heat Indicators Surface Temperature
1/2 inch thick Mediumhot coals barely covered with ash 3 second hand count 425 to 450°F
3/4 to 1 inch thick Medium coals with light layer of gray ash 4 second hand count 360 to 400°F
3/4 to 1 inch thick Mediumlow coals with thick layer of grey ash 5 second hand count 325 to 350°F


2. Start Grilling ‑ Grill Times for Steak

Be sure to use tongs to handle steaks, and turn steaks only once halfway through grilling.

Steak Grill Time & Temperature
Filet Mignon (1 inch thick)
Medium Rare: Grill 4 minutes per side or to 140°F internal temperature
Medium: Grill 7 minutes per side or to 155°F internal temperature
New York Strip (1 inch thick)
Medium Rare: Grill 7 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
Ribeye (1 1/4 inch thick)
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature
Sirloin (1 1/4 inch thick)
Medium Rare: Grill 8 minutes per side or to 140°F internal temperature
Medium: Grill 10 minutes per side or to 155°F internal temperature


3. Check Doneness ‑ Internal Temperature

Remove steaks from the grill when a quick‑response meat thermometer inserted through the side of the steak to its center reads the desired temperature below. To retain juices and reach final temperature, let steaks sit for 2 minutes before cutting.

Steak Doneness Remove from Grill at this Temperature Final Cooked Temperature
Rare 130 to 135°F 130 to 140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F

 

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