Meat cooking guide
Discover this cooking guide developed to help you cook your different meats.
Article Description
General cooking tips
- When roasting in the oven, place meat on a parchment-lined baking sheet.
- Whenever possible, cover bones with parchment paper so they don’t burn.
- Turn cuts of meat halfway through cook time to ensure even cooking.
- Certain cuts of meat are best cooked in a skillet or else seared before roasting.
- Searing: for perfectly roasted meat, sear cuts of meat in an oiled skillet over medium-high heat for about 30 seconds to one minute per side before placing in the oven. Searing meat at high temperature caramelizes the surface and seals in juices and flavours. Consult the cooking wheel to know which meats to sear.
| Types | In an oiled skillet over medium-high heat (minutes/side) | Oven temperature | Approximate cook times | Internal temperature |
|---|---|---|---|---|
| Pork | ||||
| Pork chop 2.5 cm (1 in.) | Sear | 180˚C (350˚F) | 6–8 | 70˚C (160 ˚F) |
| Boneless pork chop 2.5 cm (1 in.) | Sear | 180˚C (350˚F) | 8–10 | 70˚C (160 ˚F) |
| Pork tenderloin (450 g or 1 lb.) | Sear | 190˚C (375˚F) | 20–25 | 70˚C (160 ˚F) |
| Stuffed pork tenderloin (450 g or 1 lb.) | Sear | 190˚C (375˚F) | 15–20 | 70˚C (160 ˚F) |
| Rack of pork loin (4–6 ribs) | Sear | 200˚C (400˚F) | 50–60 | 70˚C (160 ˚F) |
| Ribs, simmered 45 minutes | - | 190˚C (375˚F) | 60–70 | 70˚C (160 ˚F) |
| Ribs | - | 170˚C (325˚F) | 2h–2h30 | 70˚C (160 ˚F) |
| Pork tenderloin brochette | Sear | 180˚C (350˚F) | 10–12 | 70˚C (160 ˚F) |
| Pork souvlaki | - | 180˚C (350˚F) | 10–12 | 70˚C (160 ˚F) |
| Pork loin chop 2.5 cm (1 in.) | Sear | 180˚C (350˚F) | 8–10 | 70˚C (160 ˚F) |
| CHICKEN | ||||
| Chicken tournedos | Sear | 180˚C (350˚F) | 35–40 | 77˚C (170 ˚F) |
| Chicken brochette | - | 180˚C (350˚F) | 15–20 | 77˚C (170 ˚F) |
| Coq au porc | Sear | 180˚C (350˚F) | 30–40 | 77˚C (170 ˚F) |
| Stuffed boneless chicken breast | - | 180˚C (350˚F) | 25–30 | 77˚C (170 ˚F) |
| Boneless chicken breast | - | 180˚C (350˚F) | 30–35 | 77˚C (170 ˚F) |
| Chicken souvlaki | - | 180˚C (350˚F) | 10–12 | 77˚C (170 ˚F) |
| Chicken drumstick and thigh | - | 180˚C (350˚F) | 30–35 | 77˚C (170 ˚F) |
| SAUSAGE | ||||
| European sausages | - | 180˚C (350˚F) | 15–25 | 70˚C (160 ˚F) |
| LAMB | ||||
| Lamb chop 2.5 cm (1 in.) medium | Sear | 180˚C (350˚F) | 6–8 | 70˚C (160 ˚F) |
| Bone-in leg of lamb steak 2.5 cm (1 in.) medium | Sear | 180˚C (350˚F) | 8–10 | 70˚C (160 ˚F) |
| Leg of lamb (2.5 kg or 5 lb.) medium | Sear | 175˚C (375˚F) | 1h30–2h | 70˚C (160 ˚F) |
| VEAL | ||||
| Bone-in veal chop 2.5 cm (1 in.) medium | 3–4 | - | - | 70˚C (160 ˚F) |
| Veal sirloin steak 2.5 cm (1 in.) medium | 3–4 | - | - | 70˚C (160 ˚F) |
| Rack of veal (1.5 kg or 3 lb.) medium | Sear | 160˚C (325˚F) | 55–60 | 70˚C (160 ˚F) |
| Rack of veal (1.5 kg or 3 lb.) rare | Sear | 160˚C (325˚F) | 45–50 | 63˚C (145 ˚F) |
| BEEF | ||||
| Beef striploin 1.5 cm (¾ in.) rare | 3–4 | - | - | 63˚C (145 ˚F) |
| Beef striploin 1.5 cm (¾ in.) medium | 5–6 | - | - | 70˚C (160 ˚F) |
| Stuffed beef scalopini rosette | - | 180˚C (350˚F) | 18–20 | 70˚C (160 ˚F) |
| Beef medallion 1.5 cm (¾ in.) rare | 3–4 | - | - | 63˚C (145 ˚F) |
| Beef medallion 1.5 cm (¾ in.) medium | 4–5 | - | - | 70˚C (160 ˚F) |
| Beef medallion 2.5 cm (1 in.) rare | 4–5 | - | - | 63˚C (145 ˚F) |
| Beef medallion 2.5 cm (1 in.) medium | 5–6 | - | - | 70˚C (160 ˚F) |
| T-bone steak 1.5 cm (¾ in.) rare | 3–4 | - | - | 63˚C (145 ˚F) |
| T-bone steak 1.5 cm (¾ in.) medium | 4–5 | - | - | 70˚C (160 ˚F) |
| T-bone steak 2.5 cm (1 in.) rare | 4–5 | - | - | 63˚C (145 ˚F) |
| T-bone steak 2.5 cm (1 in.) medium | 5–6 | - | - | 70˚C (160 ˚F) |
| Rib steak 1.5 cm (¾ in.) rare | 3–4 | - | - | 63˚C (145 ˚F) |
| Rib steak 1.5 cm (¾ in.) medium | 4–5 | - | - | 70˚C (160 ˚F) |
| Rib steak 2.5 cm (1 in.) rare | 4–5 | - | - | 63˚C (145 ˚F) |
| Rib steak 2.5 cm (1 in.) medium | 5–6 | - | - | 70˚C (160 ˚F) |
| Top sirloin medallion 2.5 cm (1 in.) rare | 4–5 | - | - | 63˚C (145 ˚F) |
| Top sirloin medallion 2.5 cm (1 in.) medium | 6–7 | - | - | 70˚C (160 ˚F) |
| Top sirloin steak 2.5 cm (1 in.) rare | 4–5 | - | - | 63˚C (145 ˚F) |
| Top sirloin steak 2.5 cm (1 in.) medium | 5–6 | - | - | 70˚C (160 ˚F) |
| Ribeye steak 2.5 cm (1 in.) rare | 3–4 | - | - | 63°C (145 °F) |
| Ribeye steak 2.5 cm (1 in.) medium | 4–5 | - | - | 70˚C (160 ˚F) |
| Striploin steak 2.5 cm (1 in.) rare | 4–5 | - | - | 63°C (145 °F) |
| Striploin steak 2.5 cm (1 in.) medium | 5–6 | - | - | 70˚C (160 ˚F) |
| Bone-in striploin 2.5 cm (1 in.) rare | 5–6 | - | - | 63°C (145 °F) |
| Bone-in striploin 2.5 cm (1 in.) medium | 6–7 | - | - | 70°C (160 °F) |
| Flank steak (175 g or 6 oz.) medium | Sear | 190˚C (375˚F) | 10–15 | 70˚C (160 ˚F) = à point |
| Flank steak (175 g or 6 oz.) rare | Sear | 190˚C (375˚F) | 6–8 | 63˚C (145 ˚F) = saignant |
| Beef tournedos (150 g or 5 oz.) medium | Sear | 200˚C (400˚F) | 15–18 | 70˚C (160 ˚F) = à point |
| Beef brochette | - | 180˚C (350˚F) | 10–15 | 70˚C (160 ˚F) |
| Beef souvlaki | - | 180˚C (350˚F) | 8–10 | 70˚C (160 ˚F) |