Beef Cookery Time Charts - Utah

COOKERY TIME CHARTS
Stove-Top Skillet Cooking (Pan Broiling, Sautéing)
1. Heat heavy non-stick skillet over medium heat for 5 minutes.
2. Season beef straight from the refrigerator with herbs or spices, as desired. Place in preheated
skillet. Do not overcrowd. Do not add water; do not cover.
3. Cook according to timetable below, turning once. (For cuts 1 inch thick or thicker, turn
occasionally.) Remove excess drippings from skillet as they accumulate. After cooking, season
beef with salt, if desired.
Beef Cut Thickness
Approx. Total Cooking Time
Over Medium Heat (medium rare to
medium doneness)
Rib Eye Steak
3/4 inch
1 inch
8 to 10 minutes
12 to 15 minutes
Porterhouse/T-Bone Steak
3/4 inch
1 inch
11 to 13 minutes
14 to 17 minutes
Top Loin Strip Steak, boneless
3/4 inch
1 inch
10 to 12 minutes
12 to 15 minutes
Tenderloin Steak
*Use medium-high heat for 1/2-inch
thick steak.
1/2 inch
3/4 inch
1 inch
3-1/2 to 5-1/2 minutes
7 to 9 minutes
10 to 13 minutes
Top Sirloin Steak, boneless
3/4 inch
1 inch
10 to 13 minutes
15 to 20 minutes
Top Round Steak (marinate)
Recommended cooking to
medium rare only
3/4 inch
1 inch
11 to 12 minutes
15 to 16 minutes
Eye Round Tip 1/2 inch 2 to 4 minutes
Round Tip Steak 1/8 to 1/4 inch 1 to 2 minutes
Chuck Eye Steak, boneless
3/4 inch
1 inch
9 to 11 minutes
12 to 15 minutes
Chuck Top Blade Steak, boneless
3/4 inch
1 inch
10 to 12 minutes
13 to 17 minutes
Cubed Steak
Use medium-high heat
N/A 3 to 4 minutes
Ground Beef Patties
Cook to medium (160° F) doneness;
see Determining Doneness
1/2 x 4 inches
(4 per pound)
3/4 x 4 inches
(4 per 1-1/2 pounds)
10 to 12 minutes
12 to 15 minutes
All cooking times are based on beef removed directly from refrigerator.
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