COOKING INSTRUCTIONS

COOKING INSTRUCTIONS FOR MARINATED MEATS

BEEF SIRLOIN STEAK

Grill: Brush the cooking grates clean. Preheat grill on high heat with grill cover closed. Place beef on grill, close grill cover and cook for 3-4 minutes. Turn beef over, close grill cover and cook for 3-4 more minutes. Remove meat from grill, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 145°F MEASURED BY A THERMOMETER.

Air Fryer: Preheat air fryer at 400ºF for 5 minutes. Arrange beef in air fryer basket in a single layer. Leave space between pieces. Cook at 400ºF for 5-6 minutes. Turn beef over and cook for 5-6 more minutes. Remove meat from basket, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 145°F MEASURED BY A THERMOMETER.

Sous Vide: Immerse beef package in water bath. Set temperature of sous vide device to 130˚F-145˚F. Cook undisturbed depending on desired doneness for 1-3 hours. When sous vide step is finished, remove beef from package and finish by searing in heated, oiled pan for 3-4 minutes on each side. Remove meat from pan, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 145°F MEASURED BY A THERMOMETER.

Oven: Position oven rack so that the steak pieces will be 3-4 inches from the heating element. Preheat oven on highest broil setting for 5 minutes. Place beef on a heat safe pan and place in the oven. Broil beef for 3-4 minutes. Turn beef and broil for 3-4 minutes more. Remove meat from pan, cover and let rest for 5 minutes.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 145°F MEASURED BY A THERMOMETER.

Stove Top: Lightly coat the bottom of a large skillet with cooking oil. Set the skillet over medium-high heat until the oil starts to simmer. Add the steak pieces to the skillet. Do not overcrowd pan. Cook beef for 3-5 minutes. Turn pieces over and cook for 3-5 minutes more. Remove meat from pan, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 145°F MEASURED BY A THERMOMETER.

CHICKEN BREAST

Grill: Brush the cooking grates clean. Preheat grill on high heat with grill cover closed. Place chicken breasts on grill, close grill cover and cook for 4-5 minutes. Turn chicken breasts over, close grill cover and cook for 4-5 minutes more. Cook until the internal temperature of the thickest part of the breast reaches a temperature of 165°F. Remove meat from grill, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 165°F MEASURED BY A THERMOMETER.

Air Fryer: Preheat air fryer at 400ºF for 5 minutes. Arrange chicken breasts in air fryer basket in a single layer. Leave space between pieces. Cook at 400ºF for 5-6 minutes. Turn chicken breasts over and cook 5-6 minutes more. Cook until the internal temperature of the thickest part of the breast reaches a temperature of 165°F. Remove meat from air fryer basket, cover and let sit for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 165°F MEASURED BY A THERMOMETER.

Oven: Preheat oven to a temperature of 400°F. Coat an oven safe pan with cooking spray. Place chicken breasts in prepared pan and bake for 22-26 minutes. Cook until the internal temperature in the thickest part of the breast reaches a temperature of 165°F. Remove meat from pan, cover and let rest for 5 minutes before serving.

Alternative temperature and baking time:

Preheat oven to a temperature of  350°F. Coat an oven safe pan with cooking spray. Place chicken breasts in prepared pan and bake for 25-30 minutes. Cook until the internal temperature in the thickest part of the breast reaches a temperature of 165°F. Remove meat from pan, cover and let rest for 5 minutes before serving.

ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 165°F MEASURED BY A THERMOMETER.

Stove Top: Lightly coat the bottom of a large skillet with cooking oil. Set the skillet over medium-high heat until the oil starts to simmer. Add the chicken breasts to the skillet. Do not over crowd pan. Cook chicken breasts for 5-7 minutes. Turn and cook for 5-7 minutes more. Cook until the internal temperature of the thickest part of the chicken breast reaches a temperature of 165°F. Remove meat from pan, cover and let rest 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 165°F MEASURED BY A THERMOMETER.

TURKEY TENDERS

Grill: Brush the cooking grates clean. Preheat grill on high heat with grill cover closed. Place turkey tenders on grill, close grill cover and cook for 4-5 minutes. Turn turkey tenders over, close grill cover and cook for 4-5 minutes more. Cook until the internal temperature of the thickest part of the tender reaches a temperature of 165°F. Remove meat from grill, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 165°F MEASURED BY A THERMOMETER.

Air Fryer: Preheat air fryer at 400ºF for 5 minutes. Arrange turkey tenders in air fryer basket in a single layer. Leave space between pieces. Cook at 400ºF for 5-6 minutes. Turn turkey tenders over and cook 5-6 minutes more. Cook until the internal temperature of the thickest part of the tender reaches a temperature of 165°F. Remove meat from air fryer basket, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 165°F MEASURED BY A THERMOMETER.

Oven: Preheat oven to a temperature of 400°F. Coat an oven safe pan with cooking spray. Place turkey tenders in prepared pan and bake for 22-26 minutes. Cook until the internal temperature in the thickest part of the tender reaches a temperature of 165°F. Remove meat from pan, cover and let rest for 5 minutes before serving.

Alternative temperature and baking time:

Preheat oven to a temperature of  350°F. Coat an oven safe pan with cooking spray. Place turkey tenders in prepared pan and bake for 25-30 minutes. Cook until the internal temperature in the thickest part of the tender reaches a temperature of 165°F. Remove meat from pan, cover and let rest for 5 minutes before serving.

ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 165°F MEASURED BY A THERMOMETER.

Stove Top: Lightly coat the bottom of a large skillet with cooking oil. Set the skillet over medium-high heat until the oil starts to simmer. Add the turkey tenders to the skillet. Do not over crowd pan. Cook turkey tenders for 5-7 minutes. Turn and cook for 5-7 minutes more. Cook until the internal temperature of the thickest part of the chicken tender reaches a temperature of 165°F. Remove meat from pan, cover and let rest 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 165°F MEASURED BY A THERMOMETER.

PORK

Grill: Brush the cooking grates clean. Preheat grill on high heat with grill cover closed. Place pork on grill, close grill cover and cook for 3-4 minutes. Turn pork over, close grill cover and cook for 3-4 more minutes. Cook until the largest piece of pork reaches an internal temperature of 160°F. Remove meat from grill, cover and let stand for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 160°F MEASURED BY A THERMOMETER.

Air Fryer: Preheat air fryer at 400ºF for 5 minutes. Arrange pork in air fryer basket in a single layer. Leave space between pieces. Cook at 400ºF for 5-6 minutes. Turn pork over and cook for 5-6 more minutes. Cook until the largest piece of pork reaches an internal temperature of 160°F. Remove meat from basket, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 160°F MEASURED BY A THERMOMETER.

Sous Vide: Immerse pork package in water bath. Set temperature of sous vide device to 145˚F-150˚F. Cook undisturbed depending on desired doneness for 1-3 hours. When sous vide step is finished, remove pork from package and finish by searing in heated, oiled pan for 3-4 minutes on each side. Remove meat from pan, cover and let rest for 5 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 160°F MEASURED BY A THERMOMETER.

Oven: Preheat an oven to 400°F. Spray an oven safe pan with cooking spray. Place pork in prepared pan. Leave space between pieces. Bake pork for 7-10 minutes. Turn pork pieces over and cook for 7-10 minutes more. Cook until the largest piece of pork reaches an internal temperature of 160°F. Remove pork from pan, cover and let rest before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 160°F MEASURED BY A THERMOMETER.

Stove Top: Lightly coat the bottom of a large skillet with cooking oil. Set the skillet over medium-high heat until the oil starts to simmer. Add the pork to the skillet. Do not over crowd pan. Cook pork for 5-7 minutes. Turn pork pieces over and cook for 5-7 minutes more. Cook until the largest piece of pork reaches an internal temperature of 160°F. Remove meat from pan, cover and let rest for 5-7 minutes before serving.
ALWAYS COOK TO AN INTERNAL TEMPERATURE OF 160°F MEASURED BY A THERMOMETER.