| 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
with Medium-high Heat |
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 |
