Heating Instructions

Thank you for choosing McCaffrey's Catering. We hope you enjoy the delicious food our chefs have prepared for you, your friends, and your family.

Quick Heating & Safety Guide:

* Bakeware: Items delivered in white & black trays with plastic covering are not oven safe. Please remove the items and transfer them to an aluminum pan or another oven-safe dish before heating.

* Bring Items to Room Temperature: Let refrigerated items sit before reheating for more even heating.

* Oven Recommended: Microwave reheating is not recommended. Use an oven or toaster oven. Cover food with foil or lid that comes with item to prevent overbrowning. Spread bulk items in a single layer on pan or dish. When heating multiple items together in the oven, cook at 350 degrees, add cooking time, and continually check for doneness.

* Check Temperature: Reheated food should reach 165°F (74°C). Use a stemmed thermometer. Consume all food items within 2 hours of removing them from the oven.

* Storage: Keep leftovers covered and refrigerated at 41°F (5°C) or below. Eat within 2 days.

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Degrees of Beef Doneness

Rare

115–120°F (46–49°C)

Cool red center, very soft & tender

Medium-Rare

120–125°F (49–52°C)

Warm red center, juicy & tender (most popular)

Medium

130–135°F (54–57°C)

Warm pink center, firmer texture

Medium-Well

140–145°F (60–63°C)

Slightly pink center, much firmer & less juicy

Well Done

150–155°F (66–68°C)

Fully cooked; little to no pink; firm and drier

  • Use a meat thermometer for accuracy — it’s the best way to avoid overcooking.
  • Remove steak from heat when it’s 5–10°F (2–3°C) below your target — it will finish cooking while resting.
  • For optimal flavor, allow the steak to rest 5–10 minutes before slicing to let juices redistribute.

Whole Grilled Beef Tenderloin with Sauce

  • Preheat oven to 325°F (120°C) *Low and slow is key to avoid overcooking!
  • Optional: Place the tenderloin on a wire rack inside a roasting pan or directly in a baking dish. The wire rack allows for even heat circulation.
  • Optional: Brush lightly with olive oil or melted butter to prevent drying. You can also pour a few tablespoons of beef broth or au jus in the bottom of the pan (not over the meat) to keep the oven environment moist.
  • Cover loosely with foil to keep heat in without steaming the meat.
  • Heat for 20–35 minutes, depending on thickness and desired doneness:
  • For rare: remove at 110–115°F (43-46°C)
  • For medium-rare: remove at 120–125°F (49-52°C)
  • For medium: remove at 130–135°F (54-57°C)
  • For medium-well: remove at 140–145°F (60-63°C)
  • It will rise a few degrees after removing from the oven (carryover cooking)
  • Rest for 5–10 minutes, tented with foil, before slicing and serving.

Smoked Pork with Pineapple Chutney

  • Preheat your oven to 325°F (165°C).
  • Optional: Add moisture: Pour ½ to 1 cup of broth, apple juice, or even a bit of water into the bottom of the pan.
  • Leave tenderloins whole while reheating for juicier results
  • Cover the dish tightly with aluminum foil to trap steam.
  • Bake for 25–35 minutes or until the internal temperature reaches 135–140°F (57–60°C) in the thickest part for a medium desired doneness.
  • Let rest for 5–10 minutes, loosely covered with foil. The temperature will rise slightly as it rests.
  • Medium-Rare - 135°F (57°C), pink center, very juicy.
  • Medium - 140°F (60°C), slightly pink, juicy.
  • Medium-Well - 145°F (63°C), barely pink, firmer texture.
  • Well Done - 150°F (66°C), fully cooked, drier.

Pork, Sausage, Peppers & Onions

  • Preheat oven to 350°F (175°C).
  • Optional: Add moisture: Drizzle 1–2 tablespoons of olive oil over the mixture or add ¼ to ½ cup of broth or water to the bottom of the pan to keep things juicy.
  • Cover the dish tightly with foil to trap moisture and heat evenly.
  • Bake for 25–35 minutes, depending on the size of the sausage pieces and how full your pan is.
  • Check internal temperature of the sausage: it should reach 160°F (71°C) for pork.
  • Optional – Uncover for the last 5–10 minutes if you'd like to lightly brown the tops or reduce liquid.

Beef Meatballs with Red Sauce

  • Preheat oven to 325°F (165°C).
  • Cover the dish tightly with foil to trap steam and prevent the sauce from splattering or drying out.
  • Bake covered for 30–40 minutes, or until the meatballs are heated through.
  • Stir gently halfway through to ensure even heating.
  • Check internal temperature of the largest meatball — it should reach 160°F (71°C)
  • Uncover for the last 5–10 minutes if you'd like the sauce to reduce slightly or thicken.

Veal Meatballs with Red Sauce

  • Preheat oven to 325°F (165°C).
  • Cover the dish tightly with foil to trap steam and prevent the sauce from splattering or drying out.
  • Bake covered for 25–35 minutes, or until the meatballs are heated through.
  • Stir gently halfway through to ensure even heating.
  • Check internal temperature of the largest meatball — it should reach 160°F (71°C)
  • Uncover for the last 5–10 minutes if you'd like the sauce to reduce slightly or thicken.

Encrusted Prime Rib

  • Remove roast from fridge and allow to sit at room temperature for 1.5 to 2.5 hours prior to cooking –This helps it to warm evenly and avoids a cold center and overcooked edges
  • Preheat oven to 250°F (120°C) – This low heat allows gentle reheating without pushing the meat past your desired doneness.
  • Pat the roast dry – Use paper towels to gently blot surface moisture so the crust will stick and brown properly.
  • Apply the Horseradish mustard crust – Rub the mustard mixture all over the top and sides of the roast (fat cap and meat). Press it in firmly.
  • Optional: Place the roast in a roasting pan with a wire rack.
  • Rack = better airflow = even crust development
  • If no rack, ball up some foil and rest the roast on that
  • Reheat slowly uncovered at 250°F until the internal temp reaches about:
  • 95–100°F (35-38°C) for rare center
  • 100–110°F (38-43°C) for medium-rare center
  • 110–115°F (43°-46°C) for medium center

This usually takes about 60–90 minutes for a roast from room temp.

  • Brown the crust with high-heat finish once it reaches your desired internal temp:
  • Increase oven to 475°F (245°C)
  • Roast uncovered for 5–7 minutes just to brown the mustard crust
  • Watch closely to avoid burning
  • Rest the roast 10–15 minutes, tented loosely with foil. Juices will redistribute, and it will finish cooking slightly from residual heat.

Traditional Meatloaf & Gravy

  • Preheat oven to 325°F (165°C).
  • Optional: If it looks a little dry, add ¼ to ½ cup of beef broth or water to keep things moist.
  • Cover the dish tightly with foil to trap steam and prevent drying out.
  • Bake for 25–35 minutes or until internal temperature reaches 160°F (71°C) in the center.
  • Uncover for the last 5–10 minutes if you’d like a bit of browning on top, or a thicker gravy texture.

Short Rib Stuffed Poblano Peppers

  • Preheat oven to 325°F (165°C).
  • Optional – Add moisture or flavor: Pour ¼ to ½ cup of beef broth, tomato sauce, or enchilada sauce around the base of the peppers (not over the tops) to keep them moist.
  • Cover tightly with foil to trap steam and prevent drying out.
  • Bake for 25–30 minutes or until internal temperature of the meat stuffing reaches 160°F (71°C)
  • Optional – Finish uncovered for 5–10 minutes: This allows any cheese to brown or the tops to slightly crisp.
  • Let rest 5 minutes before serving — this helps the filling settle and redistribute juices.

BBQ Pulled Pork

  • Preheat oven to 325°F (165°C).
  • Optional - Add moisture: Pour in ½ to 1 cup of BBQ sauce, apple juice, chicken broth or a mix to keep it from drying out
  • Stir lightly to coat the meat and spread out evenly to reheat uniformly.
  • Cover tightly with aluminum foil to trap steam and prevent moisture loss.
  • Bake for 30–45 minutes, stirring once halfway through.
  • Check internal temperature. It should reach 160°F (71°C).
  • Uncover for the last 5–10 minutes if you want some crispy bits or to slightly thicken the sauce.

Hardwood Smoked CAB Brisket

  • Preheat oven to 300°F (150°C).
  • Cover tightly with foil and bake for 15–20 minutes, or until slices reach 155–160°F (68-71°C). Watch closely to prevent brisket from drying out.
  • Serve warm, with additional sauce or au jus if needed.

BBQ Ribs

  • Preheat oven to 300°F (150°C).
  • Optional: Place ribs meat-side up in a single layer in a large baking dish or on a foil-lined sheet pan.
  • Add moisture: Brush with extra BBQ sauce, or pour ¼ to ½ cup apple juice, broth, or water into the pan around the ribs (not over them) to keep them juicy.
  • Cover tightly with aluminum foil to trap moisture and heat evenly.
  • Bake for 25–30 minutes, or until internal temp reaches 155–160°F (68–71°C).
  • Optional – Caramelize the sauce: Uncover and increase oven to 425°F (220°C) for the last 5–10 minutes to slightly crisp or caramelize the BBQ sauce. Watch closely to avoid burning the sugars in the BBQ sauce
  • Let rest for 5 minutes before serving to allow juices to redistribute.

McCaffrey's Steak House Cuts - Individual Filet Mignon

  • Preheat oven to 250°F (120°C).
  • Add a little moisture to the pan (optional but recommended): Drizzle in 2–4 tbsp of beef broth, au jus, or water around the steaks (not over them). This helps keep the environment moist without steaming the meat.
  • Tent loosely with foil (do not wrap tightly — just lay foil over the top to retain gentle heat without steaming).
  • Reheat in oven for 20–30 minutes, depending on thickness and desired doneness.
  • Rest steaks 5 minutes, loosely tented with foil.

McCaffrey's Steak House Cuts - NY Strip Steak

  • Preheat oven to 250°F (120°C).
  • Drizzle a bit of moisture in the pan (optional but helpful): Add 2–4 tbsp of beef broth, au jus, or water around the steaks (not on top) to create a little steam and keep them from drying out.
  • Tent the foil pan loosely with aluminum foil — don’t seal it tight. You want to trap heat but not steam the steaks and ruin the crust.
  • Place the foil pan in the oven and reheat for 15–20 minutes, depending on steak thickness and desired doneness.
  • Rest 5 minutes, lightly covered, before serving.

Roast Beef & Gravy

  • Preheat oven to 250°F (120°C) — low temp prevents overcooking.
  • Optional: Add a splash of beef broth to thin the gravy slightly for gentler heating.
  • Cover tightly with foil.
  • Bake for 20–30 minutes, or until the internal temp reaches 110°–115°F in the center slices. This will give you medium-rare to medium after resting.
  • Remove from oven and rest covered for 5 minutes before serving.

Individual Beef Wellington

  • Preheat oven to 300°F (150°C).
  • Place Wellingtons on a wire rack over a baking sheet (if available). This allows air to circulate and keeps the bottom crispy. If no rack, place directly on a parchment-lined sheet tray.
  • Do NOT cover with foil — it will steam and soften the pastry.
  • Reheat for 15–20 minutes, depending on how rare they are: start checking internal temperature at 12–15 minutes with an thermometer.
  • Rest for 5 minutes before serving to allow carryover cooking and crisp pastry to settle.
  • If crust has softened while cooling, bake at 325°F (165°C) for 2–3 minutes at the end to crisp it up — but watch closely.
  • Bordelaise Sauce - reheat gently over low heat on stove.
  • Rare - Pull from heat at 115°–120°F (46–49°C), Final temp after resting 120°-125°F (49°-52°C)
  • Medium-Rare - Pull from heat at 120°–125°F (49–52°C), Final temp after resting 130°-135°F (54°-57°C)
  • Medium - Pull from heat at 130°–135°F (54°–57°C), Final temp after resting 140°-145°F (60°-63°C)
  • Medium-Well - Pull from heat at 140°–145°F (60–63°C), Final temp after resting 150°-155°F (66°-68°C)
  • Well Done - Pull from heat at 150°–155°F (66–68°C), Final temp after resting 160°F+ (71°C)