Beef Cookery Time Charts - Utah
Oven Broiling
1.
Set oven regulator for broiling; preheat for 10 minutes. During broiling the door of electric oven
should be left ajar; the door of gas oven should remain closed. (However, consult your owner’s
manual for specific broiling guidelines.)
2. Place beef on rack of broiler pan. Season beef straight from the refrigerator with herbs or spices,
as desired. Position broiler pan so that surface of beef is within the distance from heat specified in
timetable below.
3. Broil according to timetable, turning once. After cooking, season beef with salt, if desired.
Beef Cut
Thickness/
Weight
Distance From
Heat
Approx. Total Cooking Time
Over Medium Heat (medium
rare to medium doneness)
Rib Eye Steak 3/4 inch
1 inch
1-1/2 inches
2 to 3 inches
3 to 4 inches
3 to 4 inches
8 to 10 minutes
14 to 18 minutes
21 to 27 minutes
Rib Steak, small end 3/4 inches
1 inch
1-1/2 inches
2 to 3 inches
3 to 4 inches
3 to 4 inches
9 to 12 minutes
13 to 17 minutes
24 to 31 minutes
Porterhouse/T-Bone Steak 3/4 inch
1 inch
1-1/2 inches
2 to 3 inches
3 to 4 inches
3 to 4 inches
10 to 13 minutes
15 to 20 minutes
27 to 32 minutes
Top Loin Strip Steak, boneless 3/4 inch
1 inch
1-1/2 inches
2 to 3 inches
3 to 4 inches
3 to 4 inches
9 to 11 minutes
13 to 17 minutes
19 to 23 minutes
Tenderloin Steak 1 inch
1-1/2 inches
2 to 3 inches
3 to 4 inches
13 to 16 minutes
18 to 22 minutes
Top Sirloin Steak, boneless
*Turn occasionally as needed
during cooking.
3/4 inch
1 inch
1-1/2 inches
2 inches
2 to 3 inches
3 to 4 inches
3 to 4 inches
3 to 4 inches
9 to 12 minutes
16 to 21 minutes
26 to 31 minutes
34 to 39 minutes
Flank Steak (marinate) 1-1/2 to 2
pounds
2 to 3 inches 13 to 18 minutes
Top Round Steak (marinate)
Recommended cooking to
medium rare (145° F) only
3/4 inch
1 inch
1-1/2 inches
2 to 3 inches
2 to 3 inches
3 to 4 inches
12 to 13 minutes
17 to 18 minutes
27 to 29 minutes
Chuck Shoulder Steak, boneless
(marinate)
3/4 inch
1 inch
2 to 3 inches
3 to 4 inches
10 to 13 minutes
16 to 21 minutes
• All cooking times are based on beef removed directly from refrigerator.
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