COOKING TIMES AND TEMPERATURES

You might think fine restaurant chefs have the inside scoop on the best cut to cook or the best way to cook. They might, but their selection of cuts is no different than what is available at most supermarkets and butchers. If the truth be known, preparing a great Steak or Roast at home is much simpler -- and less expensive -- than you might expect.

The following charts will help you choose the best way to prepare the cut of beef you have purchased. If you would like further information or suggestions please checkout the Recipes or Cooking Methods sections of our website.

** All cooking times are approximate and are based on beef removed directly from refrigerator.

TENDERLOIN ROAST

• Heat Oven to 425ºF. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast. Do not add water or cover.
• Roast according to chart. Remove when meat thermometer registers 135ºF for medium rare, 150ºF for medium. Let the roast stand for 15 minutes before carving, as the temperature will rise another 10ºF to reach desired doneness. The roast will be easier to carve and will retain its natural juices.

BEEF CUT	WEIGHT (pounds)	TOTAL COOKING TIME
Tenderloin Roast	2 to 3 (Center Cut)	Medium Rare: 35 to 40 min. Medium: 45 to 50 min.
	4 to 5	Medium Rare: 50 to 60 min. Medium: 60 to 70 min.

STANDING RIB ROAST

• Heat Oven to 350ºF. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast, being careful not to rest the tip of the thermometer against the bone. Do not add water or cover.

• Roast according to chart. Remove when meat thermometer registers 135ºF for medium rare, 150ºF for medium. Let the roast stand for 15 minutes before carving, as the temperature will rise another 10ºF to reach desired doneness. The roast will be easier to carve and will retain its natural juices.

BEEF CUT	WEIGHT (pounds)	TOTAL COOKING TIME
Standing Rib Roast	4 to 6 (2 ribs)	Medium Rare: 1 ¾ to 2 ¼ hours Medium: 2 ¼ to 2 ¾ hours
	6 to 8 (2 – 4 ribs)	Medium Rare: 2 ¼ to 2 ½ hours Medium: 2 ¾ to 3 hours
	8 to 10 (4 – 5 ribs)	Medium Rare: 2 ½ to 3 hours Medium: 3 to 3 ½ hours

RIBEYE ROAST

• Heat Oven to 425ºF. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast. Do not add water or cover.

• Roast according to chart. Remove when meat thermometer registers 135ºF for medium rare, 150ºF for medium. Let the roast stand for 15 minutes before carving, as the temperature will rise another 10ºF to reach desired doneness. The roast will be easier to carve and will retain its natural juices.

BEEF CUT	WEIGHT (pounds)	TOTAL COOKING TIME
Ribeye Roast (Boneless, Small End)	3 to 4	Medium Rare: 1 ½ to 1 ¾ hours Medium: 1 ¾ to 2 hours
	4 to 6	Medium Rare: 1 ¾ to 2 hours Medium: 2 to 2 ½ hours
Ribeye Roast (Boneless, Large End)	3 to 4	Medium Rare: 1 ½ to 1 ¾ hours Medium: 1 ¾ to 2 hours
	4 to 6	Medium Rare: 1 ¾ to 2 hours Medium: 2 to 2 ½ hours
	6 to 8	Medium Rare: 2 ¼ to 2 ½ hours Medium: 2 ½ to 3 hours

OTHER OVEN ROASTS

• Heat Oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, being careful not to rest the tip of the thermometer against the bone. Do not add water or cover.
• Roast according to chart. Remove when meat thermometer registers 135º-140ºF for medium rare, 150º-155ºF for medium. Let the roast stand for 15 minutes as the temperature will rise another 5º-15ºF to reach desired doneness The roast will be easier to carve and will retain its natural juices.

BEEF CUT	OVEN TEMP (preheated)	WEIGHT (pounds)	TOTAL COOKING TIME
Tri Tip Roast	425ºF	1 ½ to 2	Medium Rare: 30 to 40 min. Medium: 40 to 45 min.
Eye Round Roast	325ºF	2 to 3	Medium Rare: 1 ½ to 1 ¾ hours
Round Tip Roast	325ºF	3 to 4	Medium Rare: 1 ¾ to 2 hours Medium: 2 ¼ to 2 ½ hours
		4 to 6	Medium Rare: 2 to 2 ½ hours Medium: 2 ½ to 3 hours
		6 to 8	Medium Rare: 2 ½ to 3 hours Medium: 3 to 3 ½ hours

POT ROASTS

• Slowly brown beef in oil in heavy pan. Drain. Season, as desired. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325ºF oven per chart, until fork-tender.

BEEF CUT	WEIGHT (pounds)	TOTAL COOKING TIME
Chuck Pot Roast	2 ½ to 4	2 to 3 hours
Brisket	2 ½ to 3 ½	2 ½ to 3 hours

BEEF FOR STEWING

• Coat beef lightly with seasoned flour, if desired. Slowly brown beef in oil in heavy pan. Drain. Cover beef with liquid; cover and simmer over low heat on stovetop or in 325ºF oven per chart, until fork-tender.

BEEF CUT	THICKNESS	TOTAL COOKING TIME
Beef for Stew	1 to 1 ½ pcs	1 ¾ to 2 ¼ hours
Short Ribs	2” x 2” x 4”	1 ½ to 2 ½ hours
Shank Cross Cut	1 ½ Thick	2 to 3 hours

BEEF FOR STIR-FRYING

• Heat small amount of oil in wok or skillet over medium-high heat until hot.
• Stir-fry beef strips* in ½ lb. batches (do not overcook), continuously tossing, until outside surface is no longer pink. Add additional oil for each batch. Cook beef and vegetables separately; combine and heat thoroughly.

STEAKS FOR MARINATING

MARINATE & GRILL STEAKS

• Marinate in tenderizing marinade (contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours. Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.

MARINATE & BROIL STEAKS

• Marinate in tenderizing marinade (contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours. Broil on rack of broiler pan so surface of beef is 3-4” from heat for 1” steaks; 2-3” for ¾” steaks, 1” top round and flank. Broil per chart for medium rare to medium, turning occasionally.

MARINATE & GRILL

BEEF CUT	THICKNESS/ WEIGHT	TOTAL COOKING TIME
Top Round	¾ inch	8 to 9 minutes
	1 inch	16 to 18 minutes
	1 ½ inch	25 to 28 minutes (covered)
Chuck Shoulder	¾ inch	14 to 17 minutes
	1 inch	16 to 20 minutes
Flank	1 ½ to 2 Lbs.	17 to 21 minutes

MARINATE & BROIL

BEEF CUT	THICKNESS/ WEIGHT	TOTAL COOKING TIME
Top Round	¾ inch	12 to 13 minutes
	1 inch	17 to 18 minutes
	1 ½ inch	27 to 29 minutes
Chuck Shoulder	¾ inch	10 to 13 minutes
	1 inch	16 to 21 minutes
Flank	1 ½ to 2 Lbs.	13 to 18 minutes

STEAKS FOR BRAISING

• Slowly brown beef in oil in heavy pan. Drain. Season, as desired. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325ºF oven per chart, until fork-tender.

BEEF CUT	THICKNESS/ WEIGHT	TOTAL COOKING TIME
Chuck Shoulder	¾ to 1 inch	1 ¼ to 1 ¾ hours
Bottom Round	¾ to 1 inch	1 ¼ to 1 ¾ hours
Eye Round	1 to 1 ½ inch	1 ¾ to 2 ½ hours

STEAKS FOR GRILLING/BROILING

STEAKS FOR GRILLING

• Grill, uncovered, over medium, ash-covered coals per chart for medium rare to medium, turning occasionally.

STEAKS FOR BROILING

• Broil on rack of broiler pan so surface of beef is 3-4” from heat for 1” steaks; 2-3” for ¾” steaks and 1” tenderloin. Broil per chart for medium rare to medium, turning occasionally.

GRILLING

BEEF CUT	THICKNESS/ WEIGHT	TOTAL COOKING TIME
Tenderloin	1 inch	13 to 15 minutes
Ribeye, Boneless	¾ inch	6 to 8 minutes
	1 inch	11 to 14 minutes
Ribeye, Bone-In	¾ inch	6 to 8 minutes
	1 inch	9 to 12 minutes
T-Bone/Porterhouse	¾ inch	10 to 12 minutes
	1 inch	14 to 16 minutes
Top Loin (Strip)	¾ inch	10 to 12 minutes
	1 inch	15 to 18 minutes
Top Sirloin	¾ inch	13 to 16 minutes
	1 inch	17 to 21 minutes

BROILING

BEEF CUT	THICKNESS/ WEIGHT	TOTAL COOKING TIME
Tenderloin	1 inch	13 to 16 minutes
Ribeye, Boneless	¾ inch	8 to 10 minutes
	1 inch	14 to 16 minutes
Ribeye, Bone-In	¾ inch	9 to 12 minutes
	1 inch	13 to 17 minutes
T-Bone/Porterhouse	¾ inch	10 to 13 minutes
	1 inch	15 to 20 minutes
Top Loin (Strip)	¾ inch	9 to 12 minutes
	1 inch	13 to 17 minutes
Top Sirloin	¾ inch	9 to 12 minutes
	1 inch	16 to 21 minutes

STEAKS FOR SAUTÉING

• Heat small amount of oil in skillet. Place steaks in preheated skillet (do not overcrowd). Do not add water or cover. Cook steaks according to chart, turning once.

BEEF CUT	THICKNESS/ WEIGHT	TOTAL COOKING TIME
Eye Round	½ inch	2 to 4 minutes
Chuck Top Blade	½ inch	3 to 4 minutes
Round Tip	1/8 to ¼ inch	1 to 2 minutes
Cubed	¾ inch	3 to 4 minutes

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