Grill	Pan-Sear	Broil	Braise

Ribeye Steak
Porterhouse/T-bone Steak
Striploin Steak
Tenderloin Steak
Round Steak
Chuck Steak
Skirt Steak*
Flank Steak*
Cube Steak
Roasts
Short Ribs
Brisket

*recommended marinating


Degree of Doneness

Rare	Medium Rare	Medium	Medium Well
125°	135°	145°	155°

* These temperatures have been adjusted for the temperature of the Sterling Silver® Steak to come off the grill prior to
resting for 5 minutes as cooking continues.  This rest period will allow the moisture within the steak to redistribute back
toward the center of the steak and the steak will finish cooking to the desired temperature.  This chart does not apply to Sterling Silver® Ground Beef.  For safety reasons it is recommended ground beef be cooked to a minimum internal temperature of 160°F.

Tips for using Meat Thermometer:

Sterling Silver® Roasts

• Insert an ovenproof meat thermometer prior to roasting (into the thickest part of the roast, not resting in fat or touching bone) and leave in throughout the cooking process.
• Or, check with an instant-read thermometer toward end of cooking time. Insert (into the thickest part of the roast, not resting in fat or touching bone) for about 15 seconds to take a reading. Remove thermometer; continue cooking, if necessary.

Sterling Silver® Steaks

• Determine doneness of steaks (1/2 inch thick or thicker) with an instant-read thermometer. Insert horizontally from the side, so that the thermometer penetrates the thickest part or the center of the steak, not touching bone or fat.

Sterling Silver® Ground Beef

• Insert an instant-read thermometer into the center or thickest part of a meatloaf or meatball; or horizontally from the side into the center for patties.
• Cook ground beef (patties, loaves, meatballs) to an internal temperature of 160°F until not pink in center and juices show no pink color.
• Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached.
• For safety reasons it is recommended ground beef be cooked to a minimum internal temperature of 160°F.

- Courtesy of the Beef Council