It is important to use a meat thermometer to know when the meat you are cooking on the grill is done. Research conducted by the U.S. Department of Agriculture (USDA) indicates that the color of the meat is not a reliable indicator meat or poultry has reached a temperature high enough to destroy harmful bacteria that may be present. The following chart from the University of Minnesota Extension gives approximate cooking times for grilling. Remember grill temperatures vary, so watch carefully and check with a meat thermometer often. The USDA recommends cooking pork, beef, veal, lamb chops, roasts, and steaks to 145°F and then letting it rest for 3 minutes before carving or eating.
|
Food Type |
Size |
Grilling Time |
Internal Temperature |
| Beef | |||
| Steaks | ¾” thick | 3-4 min/side | 145°F (Medium rare) |
| 4-5 min/side | 160°F (Medium) | ||
| Kabobs | 1 inch cubes | 3-4 min/side | 160°F |
| Hamburger patties | ½” thick | 3 min/side | 160°F |
| Rump roast (rolled-indirect heat) | 4-6 pounds | 18-22 min/lb | 145-160°F |
| Sirloin Tip- indirect heat | 3 ½-4 pounds | 20-25 min/lb | 145-160°F |
| Back Ribs | Cut into 1 rib pieces | 10 min/side | 160°F |
| Tenderloin | Half, 2-3 poundsWhole, 4-6 pounds | 10-12 min/side12-15 min/side | 145-160°F145-160°F |
| Ham | |||
| Fully cooked-indirect heat | Any size | 8-10 min/lb | 140°F |
| Cook before eating-indirect | Whole, 10-14 poundsHalf, 5-7 pounds | 10-15 min/lb12-18 min/lb | 160°F160°F |
| Lamb | |||
| Chops/shoulder, loin, rib | 1” thick | 5 min/side | 145-160°F |
| Steaks, sirloin or leg | 1” thick | 5 min/side | 145-160°F |
| Kabobs | 1” cubes | 4 min/side | 145-160°F |
| Ground lamb patties | 4 oz, ½” thick | 3 min/side | 160°F |
| Butterflied leg | 4-7 pounds | 40-50 min/total | 145-160°F |
| Pork | |||
| Chops—any type | ¾ “ thick1 ½” thick | 3-4 min/side7-8 min/side | 145°F145°F |
| Tenderloin | ½ -1 ½ pounds | 15-20 min/total | 145°F |
| Ribs—indirect heat | 2-4 pounds | 1 ½-2 hours total | 145°F |
| Ground Pork Patties | ½” thick | 4-5 min/side | 145°F |
Ms. Marrs, Thank you for the safe grilling times and temperatures chart. Could you please address food safety as it relates to two subjects: 1) Aging steaks, and 2) When removing meat from refrigeration in preparation for cooking, as in grilling, what temperature should a meat thermometer read before grilling (minimum/maximum). These two subject generate quite a bit of discussion online, and I’d like to learn about some objective guidelines. Carnivoroulsy yours, Joe, Urbandale, IA
Hi, here is a link to a University of Missouri article on aging meats. https://extension2.missouri.edu/g2209 This information states that you need to age either carcass or wholesale cuts of meat–not individual steaks.
Also, according to the USDA you do not need to let the steaks come to room temperature before grilling. Here is a link to this information. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/grilling-and-food-safety/ct_index If you dry the surface of the meat before grilling, you will get better browning on the grill.