More often than not, meat is the centerpiece of your meal, and you want to make sure it's cooked to juicy, succulent perfection. With that in mind, we've created a meat cooking chart showing the optimum cooking times and temperatures of different meats.
We've based our estimations on the consensus of multiple chefs and professionals, so these should be a good ballpark figure to aim for. Nevertheless, they are only approximate guidelines. Meat cooking times are affected by many variables, such as cooking method, altitude, distribution of heat, and exterior temperature, so use your own judgment or follow manufacturer guidelines in conjunction with the charts below.
Unless otherwise indicated, the provided temperatures refer to optimum internal temperature, which you can measure using a meat thermometer. Please note that many meats will continue to cook once removed from heat, with internal temperatures usually rising by around 5 - 10 degrees Fahrenheit, so factor this into your calculations.
Why You Should Let Your Meat Rest
After cooking, the temperature inside the meat keeps rising slightly even after you remove it from the heat. This is why timing is everything! Let the meat rest for a few minutes—it’s the secret to perfect, juicy bites. During this time, the juices redistribute evenly, making every slice tender and flavorful.
Cutting into the meat too soon and those delicious juices escape, leaving your dish drier than it should be.
For small steak cuts, a 5-minute rest is enough. Larger cuts, like a whole roasted chicken or turkey, deserve a bit more patience—10 to 20 minutes will do the trick. Trust us, the wait is worth it!
Beef, Venison, Lamb
Steak cooking times refer to total grilling time (not per side).
|
Rare (120-125 F) |
Medium-Rare (130-135 F) |
Medium (140-150 F) |
Well Done (160+ F)
|
Steak, ½-inch
|
4m
|
5m
|
6m
|
8m
|
Steak, ¾-inch
|
6m
|
7m
|
8m
|
11m
|
Steak, 1-inch
|
8m
|
9m
|
10m
|
13m
|
Steak, 1¼-inch
|
9m
|
11m
|
13m
|
16m
|
Steak, 1½-inch
|
10m
|
12m
|
15m
|
18m
|
Steak, 1¾-inch
|
12m
|
14m
|
16m
|
20m
|
Steak, 2-inch
|
14m
|
16m
|
18m
|
24m
|
Ribeye Roast (boneless)
|
|
|
25m per lb
|
30m per lb
|
Ribeye Roast (bone-in)
|
|
|
20m per lb
|
25m per lb
|
| Brisket |
|
|
|
1h per lb
|
|
Ground Meat
|
|
|
|
10m per lb
|
Pork
|
Medium (140-145 F)
|
Well Done (160+ F)
|
Steaks / Chops
|
10m per lb
|
15m per lb |
|
Tenderloin (oven temp: 430F)
|
20m per lb
|
30m per lb
|
|
| Ribs |
|
2h (until 180+ F)
|
|
|
Sausages (raw)
|
|
10-15m per link
|
|
Ham (raw)
|
15m per lb
|
20m per lb |
|
Poultry
|
165+ F
|
Whole Chicken or Duck (unstuffed) (oven temp: 360F)
|
25-30m per lb
|
|
|
|
Whole Chicken or Duck (stuffed) (oven temp: 360F)
|
40-55m per lb
|
|
|
|
Breast (oven temp: 400F)
|
20m per lb
|
|
|
|
Legs, Thighs or Wings (oven temp: 400F)
|
15m per lb
|
|
|
|
Ground Meat
|
10m per lb (170+ F)
|
|
|
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