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- Strip, Ribeye, Porterhouse/T-Bone, and Butcher's Cuts: Temps and Times
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- 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 (2 1/2 hours max if under 130°F/54°C)
- Medium 135°F (57°C) to 144°F (62°C) 1 to 4 hours
- Medium-well 145°F (63°C) to 155°F (68°C) 1 to 3 1/2 hours
- Well-done 156°F (69°C) and up 1 to 3 hours
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- Tenderloin: Temps and Times
- Doneness Temperature Range Timing Range
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- Very rare to rare 120°F (49°C) to 128°F (53°C) 45 minutes to 2 1/2 hours
- Medium-rare 129°F (54°C) to 134°F (57°C) 45 minutes to 4 hours (2 1/2 hours max if under 130°F/54°C)
- Medium 135°F (57°C) to 144°F (62°C) 45 minutes to 4 hours
- Medium-well 145°F (63°C) to 155°F (68°C) 45 minutes to 3 1/2 hours
- Well done 156°F (69°C) and up 1 to 3 hours
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