Search
Grill chart
| Meat cooking Chart | ||||||||||
| Cooking temperature | Core temperature | Temperature rise | ||||||||
| when done | during resting | |||||||||
| Beef | Celsius | Fahrenheit | Celsius | Fahrenheit | Celsius | Fahrenheit | ||||
| Steak rare | 190 | 374 | 50 | 122 | 4 | 39 | ||||
| Steak medium | 190 | 374 | 55 | 131 | 4 | 39 | ||||
| Steak well done | 190 | 374 | 58 | 136 | 4 | 39 | ||||
| Tenderloin | 150 | 302 | 50 | 122 | 4 | 39 | ||||
| Picanha | 130 | 266 | 52 | 126 | 7 | 45 | ||||
| Hanging tender | 140 | 284 | 55 | 131 | 7 | 45 | ||||
| Bone in ribeye | 170 | 338 | 55 | 131 | 7 | 45 | ||||
| Filet Mignon | 180 | 356 | 50 | 122 | 5 | 41 | ||||
| Rib Roast | 160 | 320 | 55 | 131 | 8 | 46 | ||||
| Flank steak | 190 | 374 | 50 | 122 | 4 | 39 | ||||
| Skirt steak | 190 | 374 | 50 | 122 | 4 | 39 | ||||
| Brisket | 100 | 212 | 73 | 163 | 8 | 46 | ||||
| Burger | 180 | 356 | 55 | 131 | 4 | 39 | ||||
| Pork | ||||||||||
| Spareribs | 110 | 230 | 90 | 194 | 6 | 43 | ||||
| St. Louis ribs | 110 | 230 | 90 | 194 | 6 | 43 | ||||
| Pulled Pork | 110 | 230 | 90 | 194 | 10 | 50 | ||||
| Loin steak | 180 | 356 | 70 | 158 | 3 | 37 | ||||
| Pork chop | 180 | 356 | 70 | 158 | 5 | 41 | ||||
| Pork tenderloin | 180 | 356 | 65 | 149 | 5 | 41 | ||||
| Pork neck | 130 | 266 | 63 | 145 | 7 | 45 | ||||
| Chicken | 160 | 320 | 75 | 167 | 6 | 43 | ||||
| Fish steaks | 150 | 302 | 55 | 131 | 2 | 36 | ||||
