These beef cooking times make it easy to prepare your favorites

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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