Extra juicy compared to traditional cooking,
but with a softness that some might find too soft.
140°F (60°C)
45 minutes to 4 hours
Fully firm and extra juicy, with a very smooth texture throughout.
150°F (66°C)
45 minutes to 4 hours
Nearly traditional texture-springy and juicy, quite firm, but starting
to show a difference in texture between fat and lean areas, with the latter starting to turn a little loose and crumbly
160°F (71°C)
45 minutes to 4 hours
Chicken Breasts Time and Temps
Description
Temperature
Timing
Very soft and juicy when served hot
140°F (60°C)
1 1/2 to 4 hours
Tender and juicy: Ideal for chicken salad when served cold, slightly stringy when served hot.
150°F (66°C)
1 to 4 hours
Traditional, juicy, firm and slightly stringy, served hot.
160°F (71°C)
1 to 4 hours
Strip, Ribey, Porterhouse/T-bone, and Butcher Cuts
Note: Timings are all given for steaks one and a half to two inches thick. For steaks one inch
thick or less, intial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-saftey reasons.
Doneness
Temperature Range
Timing Range
Very rare to rare
120°F (49°C) to 128°F (53°C)
1 to 2 1/2 hours
Medium-rare
129°F (54°C) to 134°F (57°C)
1 to 4 hours
Medium
135°F (57°) to 144°F (62°C)
1 to 4 hours
Medium-well
145°F (63°) to 155°F (68°C)
1 to 3 1/2 hours
Well-done
156°F (69°) and up
1 to 3 hours
Tenderloin (Filet Mignon) Time and Temps
Note: Lean tenderloin is easily overcooked and, lacking intramuscular
fat, will become dry. Timings are all given for steaks one and a half to two inches thick. For steaks one inch
thick or less, intial cooking time can be shortened to 30 minutes. Again steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-saftey reasons.