Every time I watch the Food Net­work con­cern­ing meats, they cook it to rare or medium rare. That’s all well and good, but I and every­one else I cook for con­sider this severely under­cooked. Can any­one help me out with some good cook­ing times per pound per type of roast (5lb beef rib­eye, 4lb Boston butt, or 3lb tuna loin, for instance) to achieve medium well — that stage of done­ness where the last lit­tle bit of pink is gone, but the meat is still juicy?

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