Grilling Filet Mignon to Perfection: How-to, Tips, & More

Curious how to grill filet mignon? Better yet, what is filet mignon and why are people so interested in cooking this in-demand cut of beef ? This ultimate guide to filet cookery will tackle all your burning questions (pun intended), including how to choose the right cut, whether gas or charcoal grilling is better, what seasoning you should use, and how you’ll know when your steak is perfectly done.

The truth is that it’s fairly easy to grill a steak once you learn the proper technique and become familiar with the steps and tips needed to transform a raw cut into a dinner-worth masterpiece.

Put your culinary future into our hands, and Allen Brothers’ experts will help you gain the confidence you need to rock the grill all year long.

Choosing the Right Filet Mignon

When you shop for filet mignon, you’ll likely come across more options than you expected. Your local grocery store or supermarket may only have one grade of filet in a single size, but dedicated beef providers and artisanal butchers will likely offer a multitude of steaks that tick a variety of boxes.

Before you buy, ask yourself:

What grade do you prefer? The USDA Prime designation indicates the best beef available on the U.S. market, excluding Wagyu, which is subject to its own special grading scale. Prime beef is well marbled, beautifully tender, and juicy beyond belief. Consider American Wagyu for beef that’s even more marbled, tender, and buttery.
Bone in or bone out? It’s far more common to find a bone-out filet vs. a bone-in filet, but you should try a bone-in cut at least once in your life. Filet on the bone takes a little longer to cook and is a bit fattier, but it also offers a little more moisture and flavor. Plus, the presentation is impressive. But the classic bone-out filet is tradition incarnate — easy to cook, slice, and eat, and the perfect balance of leaner meat and beefy aroma.
Do you have a recipe in mind? The size and type of filet mignon you buy may depend on the recipe you have planned, too. A filet Oscar calls for a USDA Prime filet that will shine under a smattering of crab, asparagus, and bearnaise sauce. But you can also let Allen Brothers take care of some of the prep when you buy a bacon-wrapped filet or our surf and turf with crab legs or lobster both of which go great on the grill.

Gas Grill vs. Charcoal Grill

Tools play a big part in successfully grilling filet mignon, especially when it comes to how you’ll be cooking your cuts. Both charcoal and gas grills have their benefits, and both can produce a delicious steak, but there are some things to consider before you decide which grill belongs in your backyard.

Gas grills

Gas grills are user-friendly and can go from totally dormant to cook-ready in about 10 minutes. Gas also burns “cleaner” in terms of what flavor it adds to the meat — you’ll taste the beef and your chosen seasonings, not your cooking method, which can be a pro or a con depending on your POV.

You can dial in your desired heat level with a gas grill, which is helpful when you’re newer to grilling or just don’t want to fuss with adding or subtracting charcoal to get your heat source just right. Most people say gas grills are easier to clean, too, since you aren’t dealing with charcoal and ash.

Keep in mind that you will need a gas line hookup or access to propane tanks to run a gas grill.

Charcoal grills are beloved for the smoky, “authentic” grill flavor they add to anything cooked on those piping-hot grates. But the complexity you get taste wise requires more work up front. It can take 30 minutes for a charcoal grill to achieve high heat, and another 30 minutes or so to set up the grill prior to firing up the system.

It takes time and practice to learn how to get a charcoal grill to the proper temperature, and you may need a temperature gauge while you’re still learning.

You’ll need to account for the extra accessories required for charcoal cooking, including the briquettes themselves, lighter fluid to get the fire started, a fire source, and a way to safely collect and dispose of ashes.

How to Grill Filet Mignon

Okay. You’ve bought some meat, you have your grill, and now it’s time to cook. Here’s how our pros make the most of their quality filet mignon steaks.

Prep Meat: Remove your steaks from the fridge about an hour before you want to put them on the grill. Pat the surface dry with a paper towel. Then season the room temperature steaks liberally with kosher salt and freshly cracked black pepper.
Prep Grill: You should always clean your grill after each cooking session, including scraping away debris and clearing out ashes (as needed). When it’s time to cook again, double check the grill grates for cleanliness, fire up the grill, and oil the grates if you’re worried about your steaks sticking.
Preheat Grill: Preheating your grill is just as important as preheating a cast-iron skillet or oven. You want your steak to get a beautiful sear — or in this case, gorgeous grill marks. That requires an extremely hot grill.
Start Grilling: Grill your steak for the desired time per side (see our chart below for more details). Do not fuss with the steak. Avoid the urge to continuously prod or reposition your filet mignon.
Add Toppers (Optional): When your steak is grilling on its second side, it’s nearly completely cooked and ready for any additional toppings you’d like to add. This is when you sprinkle on blue cheese or add a pat of compound butter, if desired.
Rest Meat: Finally, you’ll want to rest your meat for at least half the total cook time. This allows the juices inside the grilled steak to calm down and redistribute, ensuring a juicy, tender steak from first bite to last.

Grilling Tips from the Pros

Ready to take your steak to the next level? Use these tried-and-true cooking tips from our experts.

Allow your filets to rest before and after cooking. Skipping this step could result in a steak that’s unevenly cooked, dry and chewy, or all of the above.
Season your steak generously before it hits the grill. It’s important to season your steak either 30-40 minutes before it hits the grill, so you can pat dry any moisture that seeps out due to the salt, or right before the meat meets the heat.
Monitor cooking closely. When you’re just starting out, it can be hard to know how much time it takes to cook your steak correctly. Check the temperature frequently and feel your steak when it’s done to learn doneness by touch as well.
Use reverse searing to hedge your bets. Cooking steak low and slow and then moving to direct heat for a high-temp sear can help you perfect your cookery.
Play around with enhancements. In addition to basics like salt and pepper, play around with accompaniments like black truffle butter to give your juicy steak extra pizzazz.

Time on Grill Temperature Chart

Per our grilling guide, this is how to cook a filet mignon to rare, medium, or medium well.

Doneness	Internal Temperature	Approximate Time
Rare	110 to 120°F	3 to 4 minutes per side
Medium Rare	120 to 130°F	3.5 to 4.5 minutes per side
Medium	130 to 140°F	4 to 5 minutes each side

Grilling Filet Mignon FAQs

How thick should a filet mignon be?

Filet mignon is most commonly cut at a thickness of 1.5 to 2 inches. This allows for a beautifully seared outside without risking an overcooked interior. While the majority of standard 8-ounce filets adhere to the 1.5-2-guideline, larger cuts like a 12-ounce or 16-ounce filet may measure a bit thicker.

How to season filet mignon?

Classic seasoning for a filet mignon includes just good-quality salt and freshly cracked black pepper. However, some chefs like to amp up the flavor using additional herbs and spices, such as rosemary, garlic, thyme, or onion powder.

How long does it take to grill a filet mignon?

The length of time it takes to grill a filet mignon depends on the thickness of the steak and the desired temperature. Assuming your cut of meat is between 1.5 and 2 inches, it takes 3 to 4 minutes per side for a rare steak, 3.5 to 4.5 minutes per side to reach medium rare, and 4 to 5 minutes per side to cook the filet to medium rare.

How long to grill filet mignon medium rare?

Many cooks argue that the perfect filet mignon is served at a temperature of 120 to 130°F, otherwise known as medium rare. To achieve that “perfect” doneness, cook your 1.5 to 2-inch filet for approximately 3.5 to 4.5 minutes per side. Use a meat thermometer to double check the temperature, and allow for a small rise in temp due to carryover cooking once the beef is off the grill.

What temp should you grill a filet mignon?

If you’re wondering how to grill filet mignon, a lot depends on your desired doneness and the associated target temperature. A rare filet mignon will reach a temperature of 110 to 120°F. A medium-rare filet mignon reads between 120 and 130°F, and a medium filet mignon will read between 130 and 140°F.

Recipes

Ways to Cook Filet Mignon

Broil, grill, pan sear, sous vide — there are so many ways to cook a stellar filet mignon. Here’s an expert-tested filet mignon recipe to get you started. It uses simple ingredients and a grill — all you need is some patience and an appetite.

Shop High-Quality Filet Mignon from Allen Brothers

Grilling filet mignon doesn’t have to be difficult. Practice the basics, then play around with different seasonings and cooking methods to see what appeals to you most.

For the best cuts, shop Allen Brothers beef, and consider giving steak as a gift for special occasions and a little extra holiday magic.

Tags: Cooking Technique

Education

Quality Grades of Beef: The Complete Guide

Updated: November 25, 2025 When planning a meal, many people start by choosing the cut of steak—debating the merits of a strip steak versus a filet. But just as important as the cut is the quality of the meat itself. Do beef grades really matter? And how do they affect taste, tenderness, and flavor? In this guide, we’ll break down everything you need to know about the USDA’s grading system, what each grade means, and how it can help you make the best choice when buying beef. Table of Contents How Does the USDA Grade Beef? USA Beef Quality Grading Scale Prime Grade Choice Grade Select Grade Yield Grades: Maximizing What You Actually Eat How Does Wagyu Grading Compare to USDA? Why You Should Care About Beef Grades Frequently Asked Questions About Beef Grades How Does the USDA Grade Beef? The United States Department of Agriculture (USDA) is tasked with evaluating beef produced in the U.S. The organization makes its assessments based on two primary characteristics: Quality: How tender, juicy, and flavorful the meat is Yield: How much usable/saleable meat a butcher gets from the cow USDA beef grades have become a widely recognized symbol that consumers rely on as they shop and dine out. Understanding what Prime means versus a cut labeled Choice or Select not only gives you an idea of how tender or tasty that meat will be, but it also helps guide your prep and cooking processes — after all, you wouldn’t necessarily treat a Prime cut the same way you’d treat a Choice cut. It’s important to note that USDA grades are not automatic. Beef producers must opt into the grading system by paying for a trained inspector to visit their facility and evaluate production and the meat itself. Once a manufacturer opts in, they are committed to very specific labeling requirements and must label beef using the appropriate USDA grading shield as outlined by the Food Safety and Inspection Service. USA Beef Quality Grading Scale So, what’s in a meat grade? We now know that quality grades speak to taste, texture, and even the amount of beef a cow offers, but what’s the difference between each grade? Here are the three main grades outlined by the USDA. Hint: It’s mostly about the degree of marbling. Prime Grade Prime is known as one of the best beef grades on the market because of the meat’s abundant marbling. USDA Prime beef comes from young, well-fed beef cattle that contain lots of evenly distributed fat. All that marbling melts into the steak once the meat hits the heat, essentially basting steaks in their own beefy flavor. Less than 3% of all beef produced in the U.S. will be given this top-tier grade. If you’re lucky enough to bring home a Prime cut, try a dry-heat cooking method like grilling, roasting, or broiling. The marbling will protect the meat from drying out, and you’ll get to enjoy the beef’s innate deliciousness without the need for braising liquids or lots of other additions — though it’s still fine to baste a Prime steak in butter or top it with herbs, if the mood strikes. If you love dining out at one of your city’s top steakhouses, it’s very likely you’ll see Prime steak on the menu. Prime, bone-in ribeyes are superstar entrees at fine dining restaurants and 5-star hotel eateries because they offer guests phenomenal flavor and melt-in-your-mouth appeal. USDA Prime steaks will always be denoted as such on a menu — in other words, you’ll never have to guess whether that porterhouse is Prime or not. Choice Grade Most steaks on supermarket shelves and on mid-level restaurant menus fall into the Choice category. USDA Choice beef has a good amount of marbling, but the fat is less abundant than you’ll find in Prime beef, and the fat may be less evenly distributed as well. Around half of all graded beef produced in the United States falls into the Choice grade, making it a relatively easy and affordable find. Choice cuts of meat are versatile and suitable for both dry and moist cooking. You can grill, roast, broil, bake, stew, braise, or fry Choice steaks with delectable results. Select Grade Select grade cuts are much leaner with far less marbling compared to higher grades. That makes the meat less tender and juicy compared to Choice and Prime beef, and it’s almost much more prone to drying out during the cooking process. It’s difficult to grill or broil USDA Select cuts without risking a steak that comes out a lot like, well, shoe leather. But you can cook Select beef low and slow — think a lengthy oven braise or even a nifty slow-cooker recipe — and still make a dish that’s a hit for Sunday dinner. The USDA also offers a couple of other beef grades that aren’t typically seen in restaurants or grocery stores. Standard and Commercial graded beef usually shows up at regular and discount supermarkets and may be sold as the store brand. Utility, Cutter, and Canner beef is almost never sold as an independent cut (such as a steak) in a retail environment, butcher shop, or restaurant. Instead, these cuts are used to make ground beef and as an ingredient in processed and packaged food products containing meat products (think canned ravioli and corned beef hash). Yield Grades: Maximizing What You Actually Eat While USDA quality grades of Prime, Choice, and Select focus on how great your beef will taste, yield grades tell you how much of the carcass turns into the food on your plate. Yield Grade 1 means the carcass yields the most closely trimmed, boneless cuts (lean and efficient). Yield Grade 5 delivers less saleable meat—more fat, less lean. USDA graders look at four metrics—fat thickness at the 12th rib, internal fat (kidney/pelvic/heart), ribeye area, and hot carcass weight—and plug these into a formula. The result determines the yield grade, dropping any decimal (so 2.75 becomes YG 2). Typical cutability ranges from about 75 % for YG 1 down to 61 % for YG 5. So while quality tells you how delicious your steak will be, yield grades help you understand how much steak you can actually get from a beef carcass. How Does Wagyu Grading Compare to USDA? Wagyu beef is evaluated using a process that’s completely separate from the USDA’s grading scale. True Wagyu is graded by the Japanese Meat Grading Association (JMGA), which assesses Wagyu based on the strict criteria regarding the meat’s color, fat content/marbling (also known as intramuscular fat, or IMF), and sizing/proportions. The JMGA rates Wagyu on a scale of 1 to 5 to reflect yield and quality. Within each number grade, there is a secondary range of numbers that reflects the beef’s beef marbling score (BMS). 1: Poor Quality (BMS of 1) 2: Below Average (BMS of 2) 3: Average (BMS of 3-4) 4: Good (BMS of 5-7) 5: Excellent (BMS of 8-12) It can be difficult to create a perfect comparison between Wagyu grades and USDA grades, but most say that USDA Prime beef is most similar to A2 or A3 Wagyu in terms of marbling, taste, and tenderness. Why You Should Care About Beef Grades The USDA beef grades are not meant to dictate your choice, but rather to provide a clear and concise standard so you know precisely what to expect when you purchase that NY strip steak and start grilling. Whether you know you want the best possible steak for a special dinner for two or you have a recipe in mind and you're looking for some beef to make the cut (pun intended), taking grades into consideration can help you get the most bang for your buck and make your next culinary mission as successful as possible. Frequently Asked Questions About Beef Grades What is the best grade of beef to buy? USDA Prime is the best grade to buy for flavor, tenderness, and juiciness. Is AAA better than Prime? No. AAA is a Canadian beef grade that is similar to USDA Choice. Prime is higher in quality with more marbling and better eating characteristics. What is better, Choice or Prime? Prime grade is considered better because of its abundant marbling. A Choice steak is still an excellent option that provides great flavor and value. What is the highest quality meat grade? USDA Prime is the highest quality grade in the United States beef grading system. It offers the most marbling and consistently delivers the best eating experience. Is yield grade 1 or 5 better? Yield Grade 1 is better because it produces the most lean, usable meat. Yield Grade 5 has less lean meat and more fat. Shop for High Quality Beef at Allen Brothers Ready to eat? Shop Allen Brothers beef today for artisanal, hand-cut, high-quality, perfectly aged cuts of beef prized by professional chefs and home cooks alike.

Education

Step-by-Step Tutorial from Scotty “The Knife” on How to Tie a Butcher’s Knot Like a Pro

Tying a roast may seem like a small detail, but it can make a big difference in your final dish. Whether you're preparing a holiday prime rib, rolling a pork belly, or stuffing a pork loin, a well-executed butcher’s knot ensures even cooking, better presentation, and secure stuffing. In this step-by-step tutorial, our head butcher Scotty “The Knife” walks you through the best knot for the job: the classic butcher’s knot. What Is a Butcher’s Knot? A butcher’s knot is a variation of a slip knot that creates a secure, adjustable loop. It’s a go-to for professional butchers when tying roasts, rolled meats, or even trussing poultry. The beauty of this knot is that it holds tight under tension but can also be adjusted as needed before locking it in place. It’s ideal for shaping cuts like pork loin, prime rib, or pork belly into uniform cylinders for even heat distribution. Why Use a Butcher’s Knot? Tying meat isn’t just for show—here’s why it matters: Consistent Cooking: Keeps the roast in a uniform shape, helping it cook evenly throughout. Better Presentation: A neatly tied roast slices more cleanly and looks more polished. Secure Stuffing: Prevents fillings or seasonings from spilling out. Professional Finish: It's the best knot to elevate your butchery skills and presentation. Whether you’re prepping for a family dinner, a holiday feast, or a BBQ, a few minutes spent learning this technique goes a long way. What You’ll Need Before getting started, make sure you have: High-quality butcher twine A clean work surface Your roast (e.g., prime rib, pork belly, or pork loin) Dry hands for better grip How to Tie a Butcher’s Knot Watch Scotty “The Knife” demonstrate in the video, then follow these written instructions to practice: Step 1: Start with a Secure Anchor Wrap the ends of the twine around the meat and make a loop. Take the right-hand strand and cross it over the left-hand strand to begin forming a loop. Step 2: Form the Knot With your right hand, tuck the end under and through the loop twice. This double loop creates the slip-knot action. Pull the left-hand strand taut to begin tightening the loop. Tie a double knot to secure it. Step 3: Finish the Wrap Once your initial loop is secured, continue down the length of the roast, repeating the process every 1 to 1.5 inches. When you’ve reached the end, flip the roast and tie one final knot with both ends of the twine to hold everything in place. Step 4: Trim and Tidy Trim any excess twine and adjust your spacing if needed. The final result should be tight, even, and ready for the oven or grill. When to Use a Butcher’s Knot This knot is ideal for: Tying prime rib roasts to maintain shape and even cooking. Rolling and securing pork belly or other stuffed meats. Trussing chicken or turkey for a BBQ or roast. Any situation where you want a clean, professional appearance and optimal cook. FAQs Can I use regular string instead of butcher twine?No, butcher twine is food-safe, heat-resistant, and strong. A regular string may burn or break during cooking. Is a butcher’s knot hard to learn?Not at all. It’s one of the easiest knot-tying techniques once you’ve practiced it a few times. Can I use this knot on other meats besides pork loin or prime rib?Yes, it works on anything from rolled steaks to whole poultry. Do I need to tie knots at every inch?Spacing every 1–1.5 inches is ideal for consistency, especially for longer cuts like pork belly. Master the Butcher’s Knot and Cook with Confidence, the Allen Brothers Way The butcher’s knot isn’t just a showpiece—it’s an essential skill for any home cook or BBQ enthusiast aiming to match the precision of professional butchers. With just a spool of butcher twine, a roast, and a few minutes of practice, you can tie knots that hold firm, cook evenly, and look amazing when served. So grab your twine, follow Scotty’s lead, and elevate your butchery game today.

Education

Understanding Shrimp Sizes: A Guide for Seafood Lovers

Do shrimp sizes matter? Absolutely! While many shoppers may simply grab whatever shrimp is on sale, the size of the shrimp plays a critical role in the texture, flavor, and cooking method. Choosing the right shrimp count ensures that your recipe turns out perfectly every time. In this guide, we’ll walk you through the different sizes of shrimp, provide tips on choosing the right size for your dish, and highlight why Allen Brothers’ commitment to quality guarantees the best-frozen shrimp for your culinary needs. Common Shrimp Varieties Not all shrimp are created equal. Here’s a look at the most popular types of shrimp and how they vary in taste, appearance, size, and price: White Shrimp: These are mild and sweet, growing up to 9 inches. They are ideal for shrimp skewers, shrimp scampi, shrimp cocktail, or spicy seafood boils. Their large size makes them perfect for deep frying. Tiger Shrimp: Recognizable by their striped shells, tiger shrimp range from 9 to 11 inches. Wild-caught tiger shrimp have a briny flavor, while farmed tiger shrimp are milder. The number of shrimp per pound is lower due to their larger size. Rock Shrimp: These small shrimp have a hard shell and are great for high-heat cooking methods like grilling. They grow to 2-3 inches and have a rich, buttery flavor, similar to lobster. Pink Shrimp: Known for their delicate sweetness, Gulf pink shrimp can grow up to 11 inches and are versatile enough for both wet and dry heat cooking methods. Spot Prawns: These Pacific shrimp are prized for their sweetness and buttery texture. At about 5 inches, they’re excellent for quick cooking on the grill or in stir-fries. Understanding Shrimp Size Terminology Shrimp are often labeled using the U/ system, where the "U" stands for "under," and the number refers to how many shrimp fit into one pound. This shrimp count helps you select the right shrimp for your recipe and figure out the correct serving size. Shrimp Sizes Explained: Count Per Pound Categories Here’s a breakdown of the most common shrimp sizes based on count per pound: Colossal Shrimp (U-10): With fewer than 10 shrimp per pound, these large shrimp make a dramatic statement in dishes like shrimp cocktail or grilled platters. The size of the shrimp makes them ideal for impressive presentations. Jumbo Shrimp (10/15): These meaty shrimp are perfect for broiling, stuffing, or deep frying. You can also buy frozen shrimp for quick, easy appetizers. Large Shrimp (16/20-20/25): Large but not oversized, these shrimp are ideal for pasta dishes, stir-fries, or seafood salads. With about 20 shrimp per pound, they’re versatile without being too overwhelming. Medium Shrimp (26/30-31/40): Medium shrimp are great for soups, bisques, tacos, or a lighter shrimp cocktail. This size provides balance and bite-sized convenience. Small Shrimp (41/50 or smaller): Perfect for quick preparations or dishes that highlight seafood flavor without large, centerpiece proteins. Great for salads, ceviche, or topping on crostini. Why Shrimp Size Matters The size of the shrimp directly affects the way they cook and the overall dining experience: Cooking Times: Smaller shrimp require a quick sear or moist heat to keep them tender, while larger shrimp retain more of their juices when grilled or roasted. Recipe Suitability: Certain dishes demand specific shrimp sizes. For example, large shrimp work best in dry-heat methods like grilling, while smaller shrimp are excellent for deep frying or simmering in sauces. Presentation Impact: Large shrimp are ideal for making a statement on the plate, while smaller shrimp are perfect for balanced, multi-ingredient dishes like tacos, gumbo, or pasta. Selecting the Right Size of Shrimp for Your Dish When selecting shrimp, use these tips to ensure you pick the right size: Match the Recipe: If your recipe calls for a particular shrimp size, follow it. Larger shrimp work best for grilling or broiling, while smaller shrimp are perfect for deep frying or incorporating into a soup or stew. Cooking to Impress: Large shrimp naturally stand out, making them great for a surf-and-turf dish or as the star of an appetizer. Budget-Friendly Options: Smaller shrimp are typically less expensive but require more to serve the same number of people. Keep in mind that they are less filling, so consider your serving size and sides when planning. How Shrimp Size Impacts Flavor Profiles The size of the shrimp also affects their flavor and texture. Larger shrimp are typically more robust and meatier, while smaller shrimp are delicate and sweet: Small Shrimp: Best for light, bright dishes. Pair with simple marinades like garlic, lemon, and butter or herb vinaigrettes for salads. Medium Shrimp: These shrimp can handle bolder flavors like curry, Cajun spices, or Mexican seasoning blends. Large and Colossal Shrimp: Their meaty texture pairs well with bold marinades, such as BBQ sauce, spicy Asian sauces, or Caribbean jerk seasonings. Cooking Tips for Different Shrimp Sizes To ensure you cook your shrimp to perfection, keep these times in mind: U-40/50 Shrimp: 1-2 minutes U-26/30 Shrimp: 2-3 minutes U-16/20 Shrimp: 3-4 minutes U-10/12 Shrimp: 4-5 minutes U-8 Shrimp: 5-7 minutes Smaller shrimp cook very quickly when deep frying, so make sure the oil is hot and the shrimp are not overcrowded in the pan. Larger shrimp need more time but should still be flipped halfway through for even cooking. Make Your Next Meal Unforgettable with Shrimp from Allen Brothers The number of shrimp you need and the shrimp count per pound are key factors when selecting the perfect shrimp for your dish. Whether you’re making shrimp salad for a crowd or preparing a luxurious surf-and-turf dinner, choosing the right shrimp is the first step to a successful meal. Shop Allen Brothers for premium frozen shrimp that are carefully cleaned, deveined, and flash-frozen to ensure peak freshness. No matter the size of the shrimp you choose, you can trust Allen Brothers to deliver top-quality shrimp that will elevate your next meal.

Grilling Filet Mignon to Perfection: How-to, Tips, & More

Choosing the Right Filet Mignon

Gas Grill vs. Charcoal Grill

How to Grill Filet Mignon

Grilling Tips from the Pros

Time on Grill Temperature Chart