Steak Cook Time Chart

Cookery Time Chart
For Cooking in a Conventional Oven
DRY HEAT — Tender Cuts
Broiling — the table is based on broiling at a moderate temperature
until the meat is a medium doneness.
Retail Cut Thickness in Inches Weight in Pounds Cooking Time
Chuck blade steak
3
/
4
1
1
/
2
to 1
1
/
2
20
11
1
/
2
to 2
1
/
2
25
1
1
/
2
2 to 4 40
Rib eye steak 1 8 to 10 ounces 20
1
1
/
2
12 to 14 ounces 30
2 16 to 20 ounces 45
Rib steak 1 1 to 1
1
/
2
20
1
1
/
2
1
1
/
2
to 2 30
2 2 to 2
1
/
2
45
Porterhouse steak 11
1
/
2
to 2 25
1
1
/
2
2 to 3 35
22
1
/
2
to 3
1
/
2
45
Tenderloin steak 1 4 to 6 ounces 20
1
1
/
2
6 to 8 ounces 22
Top loin steak 1 1 to 1
1
/
2
20
1
1
/
2
1
1
/
2
to 2 30
2 2 to 2
1
/
2
45
Sirloin steak 11
1
/
2
to 3 25
1
1
/
2
2
1
/
2
to 4 35
2 3 to 5 45
Top round steak 11
1
/
2
to 1
1
/
2
30
1
1
/
2
1
1
/
2
to 2 35
Flank steak
1
/
2
1 to 1
1
/
2
14
Ground beef patties 1 x 3 4 ounces 25
Page 1/3
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