Beef Cooking Times
[size=+1]Beef Cooking Times[/size]Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to check doneness when the meat is oven baked, oven broiled, pan fried, pan broiled, grilled, and cooked in a bag.
BEEF Cooking Temperatures and TimesOven BakedApproximate Cooking Time (Minutes per pound)CutOven
Temp.WeightRare
(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°F6-8 lbs23-25 min24-28 min27-30 min28-34 min32-35 minRib roast
(chine bone removed)350°F4-6 lbs
6-8 lbs18-22 min
15-18 min22-26 min
18-22 min28-34 min
22-28 min34-36 min
28-30 min36-38 min
30-32 minRib eye roast350°F4-6 lbs18-20 min20-22 min20-24 min22-24 min22-26 minEye round roast325°F2-3 lbs35-38 min35-45 min45-53 min45-60 min55-68 minRound tip roast325°F3-4 lbs
6-8 lbs28-30 min
16-18 min30-35 min
18-20 min38-45 min
23-25 min45-48 min
25-28 min48-50 min
28-30 minSirloin tip300-325°F3 1/2-4 lbs35 min36 min38 min39 min40 minRolled rib300-325°F5-7 lbs32 min35 min38 min43 min48 minRolled rump300-325°F4-6 lbs25 min26 min28 min29 min30 minWhole tenderloin425°F4-5 lbs45-60 min total50-60 min total60-70 min total Half tenderloin425°F2-3 lbs 35-40 min total45-50 min total Meatloaf350°F1 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 FriedApproximate Cooking TimeCutThicknessRare
(140°F)Med-rare
(145°F)Medium
(160°F)Med-well
(165°F) Well
(170°F)Cube steak1/2 inch 6-8 minSteak1 inch8-11 min11-12 min12-14 min14-15 min15-17 min
Pan BroiledApproximate Cooking TimeCutThicknessRare
(140°F)Med-rare
(145°F)Medium
(160°F)Med-well
(165°F) Well
(170°F)Cube steak1/2 inch 5-8 minRib eye steak1 inch
1 1/2 inch
2 inch15 min
25 min
35 min
20 min
30 min
45 min Porterhouse steak1 inch
1 1/2 inch
2 inch20 min
30 min
40 min 25 min
35 min
45 min Chuck blade steak3/4 inch
1 inch
1 1/2 inch14 min
20 min
35 min 20 min
25 min
40 min Tenderloin steak1 inch
1 1/2 inch10 min
15 min 15 min
20 min Sirloin steak1 inch
1 1/2 inch
2 inch20 min
30 min
40 min 25 min
35 min
45 min Top loin steak1 inch
1 1/2 inch
2 inch15 min
25 min
35 min 20 min
30 min
45 min Top round1 inch
1 1/2 inch20 min
30 min 30 min
35 min Flank steak1-1 1/2 lbs12 min 14 min Hamburger patty1 inch8 min 12 min
Broiled in OvenApproximate Cooking Time for each sideCutThicknessRare
(140°F)Med-rare
(145°F)Medium
(160°F)Med-well
(165°F) Well
(170°F)Steak1" thick5 min 6 min 8 min2" thick16 min 18 min 20 min
Grilled over med.-hot fireApproximate Cooking Time for each side CutThickness/Weight Rare
(140°F)*Med-rare
(145°F)*Medium
(160°F)Med-well
(165°F) Well
(170°F)Rib eye3/4 inch5-7 min6-8 min7-9 min8-10 min9-11 minNew York strip1 inch8-10 min9-11 min10-12 min11-13 min12-14 minFlank steak1-1 1/2 lbs10-15 min14-18 min15-19 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, backcut in 1-rib portions 10 min TenderloinHalf, 2-3 lbs
Whole, 4-6 lbs 10-12 min
12-15 min Hamburger patty*1 inch thick/6-oz4 min5 min6 min7 min8 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.
Cooked at 325°F in Oven BagTotal
WeightApproximate Cooking TimeAdd Water to Oven Bag
Meat
Thermometer TemperatureCutRegular Size
10"x16" Large Size
14"x20" Turkey Size
19"x23 1/2"Chuck pot roast, boneless1 1/2-2 1/2 lbs
3-5 lbs1 3/4-2 hrs
2 1/2-3 hrs 1/2 cup
1/2 cupFork Tender
Fork TenderTri-tip roast1 1/2-2 lbs50-55 min None145
°FRound tip roast (sirloin top)3-4 lbs
4-8 lbs1 1/2-1 3/4 hrs
1 1/2-2 1/2 hrs 1/4 cup
1/4 cup
145
°F
145
°FEye of round roast2-3 lbs
3-5 lbs1-1 1/4 hrs
1 1/4-1 3/4 hrs 1/4 cup
1/4 cup145
°F
145
°FTop round (London broil)3-3 1/2 lbs 55-60 min 1/2 cup145
°FRump roast2-4 lbs
4-8 lbs1 1/2-2 hrs
2-2 1/2 hrs 1/4 cup
1/4 cup160
°F
160
°FBottom round roast2-4 lbs
4-8 lbs1 1/2-2 hrs
2-2 1/2 hrs 1/4 cup
1/4 cup160
°F
160
°FPrime rib roast2-3 lbs
3-5 lbs3/4-1 1/4 hrs
1 1/2-2 hrs None
None145
°F
145
°FBeef rib roast, small end, 4 ribs8-10 lbs 2 1/2-2 3/4 hrsNone145
°FBrisket, boneless, whole8-10 lbs 3-3 1/4 hrs1/2 cupFork TenderBrisket, boneless, half2-3 lbs
3-5 lbs1 1/2-2 hrs
2 1/2-3 hrs 1/2 cup
1/2 cupFork Tender
Fork TenderCorned beef brisket2-3 lbs
3-5 lbs2 1/2-3 hrs
3-3 1/2 hrs 1/2 cup
1/2 cupFork Tender
Fork TenderPreheat oven to 325
°F. Add 1 Tbsp. flour to oven bag. Remove beef from oven when meat thermometer reaches temperature listed or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag.