| Oven Baked |
Approximate Cooking Time (Minutes
per pound) |
| Cut |
Oven
Temp. |
Weight |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
| Standing rib (ribs 6-7
inches long) |
300-325°F |
6-8 lbs |
23-25 min |
24-28 min |
27-30 min |
28-34 min |
32-35 min |
Rib roast
(chine bone removed) |
350°F |
4-6 lbs
6-8 lbs |
18-22 min
15-18 min |
22-26 min
18-22 min |
28-34 min
22-28 min |
34-36 min
28-30 min |
36-38 min
30-32 min |
| Rib eye roast |
350°F |
4-6 lbs |
18-20 min |
20-22 min |
20-24 min |
22-24 min |
22-26 min |
| Eye round roast |
325°F |
2-3 lbs |
35-38 min |
35-45 min |
45-53 min |
45-60 min |
55-68 min |
| Round tip roast |
325°F |
3-4 lbs
6-8 lbs |
28-30 min
16-18 min |
30-35 min
18-20 min |
38-45 min
23-25 min |
45-48 min
25-28 min |
48-50 min
28-30 min |
| Sirloin tip |
300-325°F |
3 1/2-4 lbs |
35 min |
36 min |
38 min |
39 min |
40 min |
| Rolled rib |
300-325°F |
5-7 lbs |
32 min |
35 min |
38 min |
43 min |
48 min |
| Rolled rump |
300-325°F |
4-6 lbs |
25 min |
26 min |
28 min |
29 min |
30 min |
| Whole tenderloin |
425°F |
4-5 lbs |
45-60 min total |
50-60 min total |
60-70 min total |
|
|
| Half tenderloin |
425°F |
2-3 lbs |
|
35-40 min total |
45-50 min total |
|
|
| Meatloaf |
350°F |
1 1/2 lb |
|
|
1 1/4 hr total |
|
|
|
Start with meat at refrigerator temperature. Remove meat from
oven when it reaches 5° to 10°F below desired doneness. The
temperature will continue to rise as the meat stands.
|
| Pan Fried |
Approximate Cooking
Time |
| Cut |
Thickness |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
| Cube steak |
1/2 inch |
|
|
|
|
6-8 min |
| Steak |
1 inch |
8-11 min |
11-12 min |
12-14 min |
14-15 min |
15-17 min |
| Pan Broiled |
Approximate Cooking
Time |
| Cut |
Thickness |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
| Cube steak |
1/2 inch |
|
|
|
|
5-8 min |
| Rib eye steak |
1 inch
1 1/2 inch
2 inch |
15 min
25 min
35 min
|
|
20 min
30 min
45 min |
|
|
| Porterhouse steak |
1 inch
1 1/2 inch
2 inch |
20 min
30 min
40 min |
|
25 min
35 min
45 min |
|
|
| Chuck blade steak |
3/4 inch
1 inch
1 1/2 inch |
14 min
20 min
35 min |
|
20 min
25 min
40 min |
|
|
| Tenderloin steak |
1 inch
1 1/2 inch |
10 min
15 min |
|
15 min
20 min |
|
|
| Sirloin steak |
1 inch
1 1/2 inch
2 inch |
20 min
30 min
40 min |
|
25 min
35 min
45 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 |
|
|
| Flank steak |
1-1 1/2 lbs |
12 min |
|
14 min |
|
|
| Hamburger patty |
1 inch |
8 min |
|
12 min |
|
|
| Broiled in Oven |
Approximate Cooking
Time for each side |
| Cut |
Thickness |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
| Steak |
1" thick |
5 min |
|
6 min |
|
8 min |
| 2" thick |
16 min |
|
18 min |
|
20 min |
| Grilled over med.-hot
fire |
Approximate Cooking
Time for each side |
| Cut |
Thickness/Weight |
Rare
(140°F)* |
Med-rare
(145°F)* |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
| Rib eye |
3/4 inch |
5-7 min |
6-8 min |
7-9 min |
8-10 min |
9-11 min |
| New York strip |
1 inch |
8-10 min |
9-11 min |
10-12 min |
11-13 min |
12-14 min |
| Flank steak |
1-1 1/2 lbs |
10-15 min |
14-18 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
|
6-8 min
11-13 min
16-18 min
|
7-9 min
12-15 min
17-19 min
|
8-10 min
14-18 min
18-20 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 |
7 min |
8 min |
| *Hamburgers should be
cooked to at least 160°F to eliminate the small risk of
food-borne illnesses in small children, the elderly and those with
compromised immune systems. |