These beef cooking times will assist you in preparing your favorite meat dishes.
1. Beef Cooking Times and Temperatures -
Quick Doneness Tip for Grilling Steaks
Do not cut into meats as you want to preserve juices. The more meat cooks, the more juices evaporate, and the firmer the meat becomes. Many cooks use the touch test - Press the meat (steak or chop or burger) in the center with a finger. If it is rare, it will feel spongy, like the fleshy part of your palm (lower thumb) when it is relaxed. Medium meats feel firmer, like the central palm feels when you close your hand gently into a fist. Well-done steaks feel firm, like that area below the pinky on the outside the fist when clenched.
2. Beef Cooking Times and Temperatures - Oven Baked
(Minutes Per Pound)
| Cut | Oven
Temp. | Weight | Rare
(140°F) | Medium
(160°F) | Well
(170°F) | | Eye round roast | 325°F | 2-3 lbs | 35-38 min | 45-53 min | 55-68 min | | Half tenderloin | 425°F | 2-3 lbs | | 45-50 min total | | | Meatloaf | 350°F | 1 1/2 lb | | 1 1/4 hr total | | | Rib eye roast | 350°F | 4-6 lbs | 18-20 min | 20-24 min | 22-26 min | Rib roast
(chine bone removed) | 350°F | 4-6 lbs
6-8 lbs | 18-22 min
15-18 min | 28-34 min
22-28 min | 36-38 min
30-32 min | | Rolled rib | 300-325°F | 5-7 lbs | 32 min | 38 min | 48 min | | Rolled rump | 300-325°F | 4-6 lbs | 25 min | 28 min | 30 min | | Round tip roast | 325°F | 3-4 lbs
6-8 lbs | 28-30 min
16-18 min | 38-45 min
23-25 min | 48-50 min
28-30 min | | Sirloin tip | 300-325°F | 3 1/2-4 lbs | 35 min | 38 min | 40 min | | Standing rib (ribs 6-7 inches long) | 300-325°F | 6-8 lbs | 23-25 min | 27-30 min | 32-35 min | | Whole tenderloin | 425°F | 4-5 lbs | 45-60 min total | 60-70 min total | |
3. Beef Cooking Times and Temperatures - Pan Fried
(Minutes Per Pound)
| Cut | Thickness | Rare
(140°F) | Medium
(160°F) | Well
(170°F) | | Cube steak | 1/2 inch | | | 6-8 min | | Steak | 1 inch | 8-11 min | 12-14 min | 15-17 min | |
4. Beef Cooking Times and Temperatures - Pan Broiled
| Cut | Thickness | Rare
(140°F) | Medium
(160°F) | Well
(170°F) | | Chuck blade steak | 3/4 inch
1 inch
1 1/2 inch | 14 min
20 min
35 min | 20 min
25 min
40 min | | Cube steak | 1/2 inch | | | 5-8 min | | Flank steak | 1-1 1/2 lbs | 12 min | 14 min | | Hamburger patty | 1 inch | 8 min | 12 min | | Porterhouse steak | 1 inch
1 1/2 inch
2 inch | 20 min
30 min
40 min | 25 min
35 min
45 min | | Rib eye steak | 1 inch
1 1/2 inch
2 inch | 15 min
25 min
35 min | 20 min
30 min
45 min | | Sirloin steak | 1 inch
1 1/2 inch
2 inch | 20 min
30 min
40 min | 25 min
35 min
45 min | | Tenderloin steak | 1 inch
1 1/2 inch | 10 min
15 min | 15 min
20 min | | Top loin steak | 1 inch
1 1/2 inch
2 inch | 15 min
25 min
35 min | 20 min
30 min
45 min | | Top round | 1 inch
1 1/2 inch | 20 min
30 min | 30 min
35 min |
5. Beef Cooking Times and Temperatures - Broiled in Oven
Approximate Cooking Times for each side
| Cut | Thickness | Rare
(140°F) | Medium
(160°F) | Well
(170°F) | | Steak | 1" thick | 5 min | 6 min | 8 min | | | 2" thick | 16 min | 18 min | 20 min | | Grilled with Medium-high Heat | Approximate Cooking Times for each side | | Cut | Thickness/Weight | Rare
(140°F)* | Medium
(160°F) | Well
(170°F) | | Rib eye | 3/4 inch | 5-7 min | 7-9 min | 9-11 min | | New York strip | 1 inch | 8-10 min | 10-12 min | 12-14 min | | Flank steak | 1-1 1/2 lbs | 10-15 min | 15-19 min | Steaks:
Porterhouse, rib, ribeye, sirloin, T-bone, tenderloin, top loin | 1 inch 1 1/2 inch 2 inch | 6-7 min 10-12 min 15-17 min | 7-9 min 12-15 min 17-19 min | 9-11 min 15-19 min 19-22 min | | Ribs, back | cut in 1-rib portions | | 10 min | | Tenderloin | Half, 2-3 lbs
Whole, 4-6 lbs | | 10-12 min
12-15 min | | Hamburger patty* | 1 inch thick/6-oz | 4 min | 5 min | 6 min | |
6. Beef Cooking Times and Temperatures - Oven Bags
| Cooked at 325°F | Total
Weight | Approximate Cooking Time | Add Water to Oven Bag
| Meat
Thermometer Temperature | | Cut | Regular Size
10"x16" | Large Size
14"x20" | Turkey Size
19"x23 1/2" | | Beef rib roast, small end, 4 ribs | 8-10 lbs | | | 2 1/2-2 3/4 hrs | None | 145°F | | Bottom round roast | 2-4 lbs
4-8 lbs | 1 1/2-2 hrs |
2-2 1/2 hrs | | 1/4 cup
1/4 cup | 160°F
160°F | | Brisket, boneless, whole | 8-10 lbs | | | 3-3 1/4 hrs | 1/2 cup | Fork Tender | | Brisket, boneless, half | 2-3 lbs
3-5 lbs | 1 1/2-2 hrs |
2 1/2-3 hrs | | 1/2 cup
1/2 cup | Fork Tender
Fork Tender | | Chuck pot roast, boneless | 1 1/2-2 1/2 lbs
3-5 lbs | 1 3/4-2 hrs
|
2 1/2-3 hrs | | 1/2 cup
1/2 cup | Fork Tender
Fork Tender | | Corned beef brisket | 2-3 lbs
3-5 lbs | 2 1/2-3 hrs |
3-3 1/2 hrs | | 1/2 cup
1/2 cup | Fork Tender
Fork Tender | | Eye of round roast | 2-3 lbs
3-5 lbs | 1-1 1/4 hrs |
1 1/4-1 3/4 hrs | | 1/4 cup
1/4 cup | 145°F
145°F | | Prime rib roast | 2-3 lbs
3-5 lbs | 3/4-1 1/4 hrs
|
1 1/2-2 hrs | | None
None | 145°F
145°F | | Round tip roast (sirloin top) | 3-4 lbs
4-8 lbs | 1 1/2-1 3/4 hrs |
1 1/2-2 1/2 hrs | | 1/4 cup
1/4 cup | 145°F
145°F | | Rump roast | 2-4 lbs
4-8 lbs | 1 1/2-2 hrs |
2-2 1/2 hrs | | 1/4 cup
1/4 cup | 160°F
160°F | | Top round (London broil) | 3-3 1/2 lbs | | 55-60 min | | 1/2 cup | 145°F | | Tri-tip roast | 1 1/2-2 lbs | 50-55 min | | | None | 145°F |
7. Beef Cooking Times and Temperatures -
Low Temperature Cooking
At least double or triple cooking times in Option 6 at 180 to 205 degrees fahrenheit.
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