|
STEAK
|
1-inch
|
1
1/2 inch
|
2
inches
|
2
1/2 inch
|
Temperature
|
| Rare |
9
|
10-12
|
18-24
|
25-32
|
125-135 F
|
| Medium |
12
|
14-16
|
24-30
|
32-40
|
145-155 F
|
|
Well Done
|
16-18
|
16-20
|
30-38
|
40-50
|
160-170 F
|
NOTE:
To minimize open
flames and reduce grease drippings, trim beef steaks to maximum 1/8
inch
fat
|
