Beef Cooking Times

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef. This will also ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure proper beef doneness.

Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef 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 beef.

BEEF Cooking Times and Temperatures
Oven Baked or Roasted Beef
Beef Cut	Oven Temperature	Weight (pounds)	Approximate Cooking Time (minutes per pound)
Beef Cut	Oven Temperature	Weight (pounds)	Rare (140Â°F)	Medium-rare (145Â°F)	Medium (160Â°F)	Medium-well (165Â°F)	Well Done (170Â°F)
Standing rib (ribs 6-7 inches long)	300-325Â°F	6-8 lbs.	23-25 min.	24-28 min.	27-30 min.	28-34 min	32-35 min
Rib roast (chine bone removed)	350Â°F	4-6 lbs. 6-8 lbs.	18-22 min. 15-18 min.	22-26 min. 18-22 min.	28-34 min. 22-28 min.	34-36 min. 28-30 min.	36-38 min. 30-32 min.
Rib eye roast	350Â°F	4-6 lbs.	18-20 min.	20-22 min.	20-24 min.	22-24 min.	22-26 min.
Eye round roast	325Â°F	2-3 lbs.	35-38 min.	35-45 min.	45-53 min.	45-60 min.	55-68 min.
Round tip roast	325Â°F	3-4 lbs. 6-8 lbs.	28-30 min. 16-18 min.	30-35 min. 18-20 min.	38-45 min. 23-25 min.	45-48 min. 25-28 min.	48-50 min. 28-30 min.
Sirloin tip	300-325Â°F	3 1/2-4 lbs.	35 min.	36 min.	38 min.	39 min.	40 min.
Rolled rib	300-325Â°F	5-7 lbs.	32 min.	35 min.	38 min.	43 min.	48 min.
Rolled rump	300-325Â°F	4-6 lbs.	25 min.	26 min.	28 min.	29 min.	30 min.
Whole tenderloin	425Â°F	4-5 lbs.	45-60 min. total	50-60 min. total	60-70 min. total
Half tenderloin	425Â°F	2-3 lbs.		35-40 min. total	45-50 min. total
Meatloaf	350Â°F	1 1/2 lbs.			75 min. total
Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5Â° to 10Â°F below the desired doneness; the temperature will continue to rise as the meat stands.
Pan Fried Beef
Beef Cut	Thickness		Approximate Cooking Time (total time)
Beef Cut	Thickness		Rare (140Â°F)	Medium-rare (145Â°F)	Medium (160Â°F)	Medium-well (165Â°F)	Well Done (170Â°F)
Cube steak	1/2 inch						6-8 min.
Steak	1 inch		8-11 min.	11-12 min.	12-14 min.	14-15 min.	15-17 min.
Pan Broiled Beef
Beef Cut	Thickness		Approximate Cooking Time (total time)
Beef Cut	Thickness		Rare (140Â°F)	Medium-rare (145Â°F)	Medium (160Â°F)	Medium-well (165Â°F)	Well Done (170Â°F)
Cube steak	1/2 inch						5-8 min.
Rib eye steak	1 inch 1 1/2 inches 2 inches		15 min. 25 min. 35 min.		20 min. 30 min. 45 min.
Porterhouse steak	1 inch 1 1/2 inches 2 inches		20 min. 30 min. 40 min.		25 min. 35 min. 45 min.
Chuck blade steak	3/4 inch 1 inch 1 1/2 inches		14 min. 20 min. 35 min.		20 min. 25 min. 40 min.
Tenderloin steak	1 inch 1 1/2 inches		10 min. 15 min.		15 min. 20 min.
Sirloin steak	1 inch 1 1/2 inches 2 inches		20 min. 30 min. 40 min.		25 min. 35 min. 45 min.
Top loin steak	1 inch 1 1/2 inches 2 inches		15 min. 25 min. 35 min.		20 min. 30 min. 45 min.
Top round	1 inch 1 1/2 inches		20 min. 30 min.		30 min. 35 min.
Flank steak	1 - 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)
Beef Cut	Thickness		Rare (140Â°F)	Medium-rare (145Â°F)	Medium (160Â°F)	Medium-well (165Â°F)	Well Done (170Â°F)
Steak	1 inch		5 min.		6 min.		8 min.
Steak	2 inches		16 min.		18 min.		20 min.
Beef Grilled with Medium-high Heat
Beef Cut	Thickness/Weight		Approximate Cooking Time (for each side )
Beef Cut	Thickness/Weight		Rare (140Â°F)*	Medium-rare (145Â°F)*	Medium (160Â°F)	Medium-well (165Â°F)	Well Done (170Â°F)
Rib eye	3/4 inch		5-7 min.	6-8 min.	7-9 min.	8-10 min.	9-11 min.
New York strip	1 inch		8-10 min.	9-11 min.	10-12 min.	11-13 min.	12-14 min.
Flank steak	1 - 1 1/2 lbs.		10-15 min.	14-18 min.	15-19 min.
Steaks (Porterhouse, rib, ribeye, sirloin, T-bone, tenderloin, top loin)	1 inch 1 1/2 inches 2 inches		6-7 min. 10-12 min. 15-17 min.	6-8 min. 11-13 min. 16-18 min.	7-9 min. 12-15 min. 17-19 min.	8-10 min. 14-18 min. 18-20 min.	9-11 min. 15-19 min. 19-22 min.
Ribs (back)	cut in 1-rib portions				10 min.
Tenderloin	Half: 2-3 lbs Whole: 4-6 lbs			10-12 min. 12-15 min.
Hamburger patty*	1 inch thick/6-oz		4 min.	5 min.	6 min.	7 min.	8 min.
*Note: Hamburgers should be cooked to at least 160Â°F to reduce the risk of food-borne illnesses in small children, the elderly, and those with compromised immune systems.

Beef Cooked at 325Â°F in an Oven Bag
Beef Cut	Total Weight	Approximate Cooking Time (total time)			Add Water to Oven Bag	Meat Thermometer Temperature
Beef Cut	Total Weight	Regular-Size Oven Bag 10"x 16"	Large-Size Oven Bag 14"x 20"		Add Water to Oven Bag	Meat Thermometer Temperature
Chuck pot roast (boneless)	1 1/2-2 1/2 lbs. 3-5 lbs.	1 3/4 - 2 hrs.	2 1/2 - 3 hrs.		1/2 cup 1/2 cup	Fork Tender Fork Tender
Tri-tip roast	1 1/2 - 2 lbs.	50-55 min.			None	145Â°F
Round tip roast (sirloin top)	3-4 lbs. 4-8 lbs.	1 1/2-1 3/4 hrs	1 1/2-2 1/2 hrs		1/4 cup 1/4 cup	145Â°F 145Â°F
Eye of round roast	2-3 lbs. 3-5 lbs.	1 - 1 1/4 hrs.	1 1/4-1 3/4 hrs		1/4 cup 1/4 cup	145Â°F 145Â°F
Top round (London broil)	3 - 3 1/2 lbs.		55-60 min.		1/2 cup	145Â°F
Rump roast	2-4 lbs. 4-8 lbs.	1 1/2 - 2 hrs.	2 - 2 1/2 hrs.		1/4 cup 1/4 cup	160Â°F 160Â°F
Bottom round roast	2-4 lbs. 4-8 lbs.	1 1/2 - 2 hrs.	2 - 2 1/2 hrs.		1/4 cup 1/4 cup	160Â°F 160Â°F
Prime rib roast	2-3 lbs. 3-5 lbs.	3/4 - 1 1/4 hrs.	1 1/2 - 2 hrs.		None None	145Â°F 145Â°F
Beef rib roast (small end, 4 ribs)	8-10 lbs.			2 1/2-2 3/4 hrs	None	145Â°F
Brisket (boneless, whole)	8-10 lbs.			3 - 3 1/4 hrs.	1/2 cup	Fork Tender
Brisket (boneless, half)	2-3 lbs. 3-5 lbs.	1 1/2 - 2 hrs.	2 1/2 - 3 hrs.		1/2 cup 1/2 cup	Fork Tender Fork Tender
Corned beef brisket	2-3 lbs. 3-5 lbs.	2 1/2 - 3 hrs.	3 - 3 1/2 hrs.		1/2 cup 1/2 cup	Fork Tender Fork Tender
Oven Bag Instructions: Preheat the oven to 325Â°F. Add 1 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 bag loosely around the beef allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.