6
NOTE: Before consumption, USDA Recommends internal
temperature of 145 Fahrenheit for Beef & Pork and 165
Fahrenheit for Poultry.
GRILLING GUIDE (CONT.)
RED MEATS
CUTS
THICKNESS
/WEIGHT
TIME
HEAT SETTING
New York strip,
rib-eye, and
filet mignon.
¾ inch
3 - 5 minutes
High
1 inch
6 - 8 minutes
High
Porterhouse
and T-bone
¾ inch
3 - 5 minutes
High
1 inch
6 - 8 minutes
High
Flank Steak
¾ inch
1 ½ - 2
pounds
1 - 12 minutes
High
Ground Beef
Patty
¾ inch
7 - 9 minutes
Medium to High
Tenderloin
3 - 4 pounds
8 minutes
Sear on High
13 - 18 minutes
Grill on Medium