How Much Time to Cook Beef

The proper beefiness cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of diverse cuts of beef can exist consistently achieved when intendance is taken to follow the recommended time and temperature guidelines for cooking beef.

Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne disease that can be caused past undercooked food. Using an accurate meat thermometer is the best mode to ensure proper beefiness doneness.

Whether y'all are looking for an eye round roast cooking fourth dimension or a beef tenderloin cooking time, utilize the following chart as a guide for whatsoever roast beefiness cooking time and cooking temperature. The chart can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven bag prior to roasting. See the article, "Beef Doneness" for additional information on determining the proper doneness of beefiness.

BEEF Cooking Times and Temperatures
Oven Baked or Roasted Beef
Beefiness Cut	Oven Temperature	Weight (pounds)	Approximate Cooking Time (minutes per pound or equally indicated)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Washed (170°F)
Standing rib roast (Prime number Rib):	Roast at 450°F for 15 min. and so stop at 325°F for times shown below		Rare (120 - 125°F)	Medium-rare (130 - 135°F)
3 ribs	325°F	6-8 lbs.	1 ane/4 - 1 one/2 hrs.	1 one/ii - 1 3/4 hrs.
4 ribs	325°F	viii.v-10 lbs.	1 1/2 - 2 hrs.	1 three/four - 2 1/4 hrs.
v ribs	325°F	10.5-13 lbs.	2 - 2 1/2 hrs.	ii 1/four - two 3/four hrs.
vi ribs	325°F	14-sixteen lbs.	ii i/2 - 3 hrs.	iii - 3 1/2 hrs.
vii ribs	325°F	16.5-18 lbs.	3 - 3 ane/two hrs.	3 1/2 - 4 hrs.
Rib roast (chine os removed)	350°F	iv-six lbs.	ane 1/4 - 1 3/iv hrs.	ane 3/4 - 2 i/4 hrs.	two 1/four -2 3/4 hrs.	ii 3/iv - iii ane/4 hrs.	3 1/4 - 3 3/4 hrs.
		six-eight lbs.	1 3/4 - ii 1/4 hrs.	2 1/4 - two 3/four hrs.	2 iii/4 -3 1/4 hrs.	iii ane/4 - 3 3/4 hrs.	iii three/iv - 4 one/iv hrs.
Rib eye roast:
Small-scale	350°F	four-6 lbs.	1 1/2 - one iii/4 hrs.	1 3/4 - 2 hrs.	2 - 2 1/ii hrs.	ii i/2 - 3 hrs.	3 - iii i/two hrs.
Large	350°F	6-8 lbs.	i 3/iv - 2 hrs.	2 - 2 1/ii hrs.	2 one/ii - 3 hrs.	three - iii 1/ii hrs.	three 1/ii - 4 hrs.
Eye round roast	325°F	2-iii lbs.	1 1/iv - 1 1/2 hrs.	1 1/2 - i 3/4 hrs.	1 3/4 - 2 hrs.	2 - 2 i/4 hrs.	2 i/4 - 2 3/4 hrs.
Circular tip roast	325°F	3-4 lbs.	1 i/2 - 1 three/4 hrs.	ane 3/4 - 2 hrs.	2 - 2 1/two hrs.	2 i/2 - three hrs.	3 - 3 ane/2 hrs.
		6-8 lbs.	2 1/4 - 2 1/2 hrs.	2 1/two - three hrs.	three - 3 ane/2 hrs.	3 i/two - 4 hrs.	four - 4 1/two hrs.
Sirloin tip	300-325°F	3 1/2-4 lbs.	35 min.	36 min.	38 min.	39 min.	forty min.
Rolled rib	300-325°F	v-7 lbs.	32 min.	35 min.	38 min.	43 min.	48 min.
Rolled rump	300-325°F	4-six lbs.	25 min.	26 min.	28 min.	29 min.	30 min.
Whole tenderloin	425°F	four-five lbs.	45-60 min. total	50-60 min. total	60-70 min. total
Half tenderloin	425°F	two-3 lbs.		35-40 min. total	45-50 min. total
Meatloaf	350°F	1 ane/ii lbs.			75 min. full
Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5° to ten°F below the desired doneness; the temperature will go on to ascension as the meat stands.
Pan Fried Beefiness
Beef Cutting	Thickness		Approximate Cooking Fourth dimension (full time)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Washed (170°F)
Cube steak	1/2 inch						vi-8 min.
Steak	1 inch		8-xi min.	xi-12 min.	12-fourteen min.	14-15 min.	15-17 min.
Pan Broiled Beefiness
Beefiness Cut	Thickness		Approximate Cooking Fourth dimension (full time)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Washed (170°F)
Cube steak	i/2 inch						5-viii min.
Rib eye steak	1 inch		15 min.		twenty min.
	i ane/2 inches		25 min.		xxx min.
	2 inches		35 min.		45 min.
Porterhouse steak	1 inch		20 min.		25 min.
	1 one/2 inches		xxx min.		35 min.
	2 inches		40 min.		45 min.
Chuck blade steak	3/4 inch		14 min.		20 min.
	1 inch		20 min.		25 min.
	1 1/ii inches		35 min.		twoscore min.
Tenderloin steak	ane inch		10 min.		15 min.
	1 1/two inches		15 min.		twenty min.
Sirloin steak	ane inch		20 min.		25 min.
	1 one/two inches		30 min.		35 min.
	2 inches		twoscore min.		45 min.
Pinnacle loin steak	1 inch		15 min.		20 min.
	one 1/two inches		25 min.		thirty min.
	ii inches		35 min.		45 min.
Superlative round	1 inch		20 min.		30 min.
	1 one/2 inches		30 min.		35 min.
Flank steak	i - 1 1/2 lbs.		12 min.		14 min.
Hamburger patty*	1 inch		8 min.		12 min.
Oven Broiled Beef
Beef Cut	Thickness		Approximate Cooking Time (for each side)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Steak	1 inch		5 min.		6 min.		8 min.
Steak	2 inches		16 min.		18 min.		20 min.
Beefiness Grilled with Medium-high Heat
Beef Cutting	Thickness/Weight		Approximate Cooking Time (for each side )
			Rare (140°F)*	Medium-rare (145°F)*	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Rib centre	3/4 inch		5-vii min.	6-8 min.	seven-9 min.	eight-10 min.	nine-xi min.
New York strip	1 inch		8-10 min.	9-11 min.	x-12 min.	11-xiii min.	12-14 min.
Flank steak	ane - i 1/2 lbs.		ten-xv min.	14-18 min.	15-19 min.
Steaks (Porterhouse, rib, ribeye, sirloin, T-os, tenderloin, top loin)	1 inch		6-7 min.	6-8 min.	7-9 min.	eight-10 min.	nine-11 min.
	ane ane/2 inches		ten-12 min.	11-13 min.	12-15 min.	14-18 min.	15-19 min.
	2 inches		15-17 min.	16-xviii min.	17-19 min.	18-20 min.	19-22 min.
Ribs (back)	cut in i-rib portions				10 min.
Tenderloin	Half: 2-iii lbs.			10-12 min.
	Whole: 4-six lbs.			12-xv min.
Hamburger patty*	ane inch thick/6-oz		iv min.	5 min.	vi min.	7 min.	viii min.
*Note: Hamburgers should exist cooked to at to the lowest degree 160°F to reduce the risk of nutrient-borne illnesses in minor children, the elderly, and those with compromised immune systems.
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high estrus. When grilling with Direct Oestrus the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you accept a recipe that states something unlike. See how to test the grill temperature.

Beef Cooked at 325°F in an Oven Purse
Beefiness Cutting	Total Weight	Gauge Cooking Fourth dimension (total time)			Add Water to Oven Bag	Meat Thermometer Temperature
		Regular-Size Oven Pocketbook 10"x 16"	Large-Size Oven Bag fourteen"x 20"	Turkey-Size Oven Purse 19"x 23 1/2"
Chuck pot roast (boneless)	ane one/2-2 1/2 lbs.	1 3/4 - ii hrs.			1/ii cup	Fork Tender
	iii-5 lbs.		2 1/ii - 3 hrs.		ane/two cup	Fork Tender
Tri-tip roast	1 i/2 - 2 lbs.	50-55 min.			None	145°F
Round tip roast (sirloin summit)	3-4 lbs.	ane 1/2-1 3/four hrs			1/4 cup	145°F
	iv-8 lbs.		1 1/2-ii 1/ii hrs		1/4 loving cup	145°F
Eye of round roast	2-3 lbs.	1 - 1 1/iv hrs.			ane/4 loving cup	145°F
	3-v lbs.		1 1/4-1 3/4 hrs.		i/iv cup	145°F
Top round (London broil)	3 - 3 i/2 lbs.		55-60 min.		1/ii cup	145°F
Rump roast	ii-4 lbs.	1 ane/2 - 2 hrs.			1/4 loving cup	160°F
	four-viii lbs.		ii - 2 1/ii hrs.		i/4 cup	160°F
Bottom round roast	two-4 lbs.	1 ane/2 - 2 hrs.			one/4 cup	160°F
	iv-eight lbs.		ii - ii ane/2 hrs.		1/4 cup	160°F
Prime rib roast	2-3 lbs.	3/4 - ane one/four hrs.			None	145°F
	3-5 lbs.		1 1/ii - 2 hrs.		None	145°F
Beef rib roast (small end, 4 ribs)	viii-10 lbs.			two 1/ii-2 three/4 hrs	None	145°F
Brisket (boneless, whole)	8-x lbs.			3 - iii i/4 hrs.	i/2 cup	Fork Tender
Brisket (boneless, half)	ii-iii lbs.	1 1/2 - ii hrs.			one/2 loving cup	Fork Tender
	3-five lbs.		ii ane/2 - three hrs.		1/2 cup	Fork Tender
Corned beef brisket	2-3 lbs.	2 one/ii - 3 hrs.			one/two cup	Fork Tender
	3-five lbs.		3 - 3 1/two hrs.		1/2 cup	Fork Tender
Oven Bag Instructions: Preheat the oven to 325°F. Add one tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the beef. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. If using a turkey-size oven bag for a beef cut smaller than 12 lbs., gather the oven pocketbook loosely around the beef assuasive room for heat apportionment; and then shut the bag with a nylon tie, and cut away any excess oven bag.

Boilerplate of 4.forty out of v stars

"a larger chuck roast is super easy, my method may non be the fanciest way with all the cullinary techniques, I dont have all the gadgets and things due to a lack in space to shop things, and i utilize any basic cooking utensils i have available to me in my small-scale kitchen. anywho, i take the chuck roast and coat generously in salt and pepper put in dutch oven (or roasting pan if you have one) on medium/high rut cook on stove height until it is nice and golden forehead on both sides, deglaze with wine or broth, and then throw my veggies and rest of liquid and put vented foil over the top and and then put that whole thing in oven at 300 degrees and cook it that fashion for 8 hours (the longer the better) but cooking it this style i get a very tender fall apart roast. if anyone wants my full recipe feel gratuitous to e-mail me I merely cut out a lot of the detail considering this is a post on cooking time and was responding to a few comments I read with questions on larger chuck roasts and melt time. hope this helps!"

"I appreciate ALL of the charts that are linked together hither. When I was first married I was given a meat & fish cookbook that illustrated each cut of meat, explained how to melt it - roast, braise, etc., and the internal temperature and fourth dimension necessary for each cutting to be washed. The volume included a department on game so I could cook opossum, rabbit, racoon, etc., although I never did. Somewhen that book was worn to tatters because it was my cooking bible. I have been looking for a similar book since then, with no luck. Yet, these charts are quite similar to those that I no longer have and I THANK You for posting them. Fifty-fifty afterward cooking for many years, I even so need a reference and these charts are nifty."

"I purchased a 16 pound chuck roast, and was looking to find out how long to melt information technology and so that information technology would be nice and tender. I have cooked plenty of chuck roast in my crock pot and they take come out fantabulous every time. Even so, I have non cooked a 16 pound chuck roast. So, I came across your beef cooking times, and got excited a piddling to fast. The only mention of a chuck roast is to melt it in a stinking lousy roasting bag. What if someone doesn't have a roasting bag. Am I suppose to go to the store again but so I can cook it in a bag. Why tin't yous show normal oven blistering times for a chuck roast instead of leaving information technology out all together. Unhappy and will delete y'all in my e-mail box."

"Got a new grill so now I guess I better acquire to use information technology. I will definitely demand some help then thank you for the nautical chart with the beefiness grilling times on it. I remember I improve kickoff with hamburger patties!"

"I printed out this chart and so this summer when I am trying to grill some steaks I volition have an idea of how long to melt them. Information technology at least gives me an idea of how many minutes per side for the different range of doneness. Hopefully this helps improve my grilling skills!"

"Gabriella, they also have a Slow Cooker Conversion Chart that might be helpful. Just become to http://www.recipetips.com/kitchen-tips/t--914/slowcooker-conversion-chart.asp and yous will see how to convert conventional cooking times for slow cooking."

"Keen information on different beef cooking methods. I wished it included some info on slow cooking though."

"We celebrated our anniversary by having the family over for dinner and prepared a beef tenderloin, which I had never fixed before. I used this chart and cooked it until information technology read 145 degrees on a meat thermometer. Information technology stood for 15 minutes and when I carved it its temperature was 150 degrees. It was perfect. I wanted information technology somewhere between medium rare and medium. We all loved information technology."

"We oven broiled some steaks because information technology was too cold to grill. Nosotros had never baked steaks so we used this nautical chart for reference. They came out pretty good. Mine was maybe just a touch too washed but my married woman'southward was just how she likes it."

"I cooked a rump roast today, not a rolled i though, but used cooking temperature and cooking times from this chart. Cooked at 300 degrees for a footling over 2 hours. Was a little pink inside, just the way I wanted it!"

"We had never cooked a brisket before and had gotten 1 to try but didn't know how long to melt or temps to melt at. Googled "brisket cooking times" and institute this helpful chart. We had an 8 lb. brisket and used a cooking handbag. Baked it for 3 hours at 325 degrees. Information technology was perfect, very tender and delicious."

"Very helpful. Thank you for this."

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Source: https://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp

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