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Charts > Cooking Temperature and Time > Beef Cooking Times

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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)
Rare
(140°F)
Medium-rare
(145°F)
Medium
(160°F)
Medium-well
(165°F)
Well Done
(170°F)
Standing rib (ribs
6-7 inches long)
300-325°F 6-8 lbs. 23-25 min. 24-28 min. 27-30 min. 28-34 min 32-35 min
Rib roast (chine
bone removed)
350°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 350°F 4-6 lbs. 18-20 min. 20-22 min. 20-24 min. 22-24 min. 22-26 min.
Eye round roast 325°F 2-3 lbs. 35-38 min. 35-45 min. 45-53 min. 45-60 min. 55-68 min.
Round tip roast 325°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 300-325°F 3 1/2-4 lbs. 35 min. 36 min. 38 min. 39 min. 40 min.
Rolled rib 300-325°F 5-7 lbs. 32 min. 35 min. 38 min. 43 min. 48 min.
Rolled rump 300-325°F 4-6 lbs. 25 min. 26 min. 28 min. 29 min. 30 min.
Whole tenderloin 425°F 4-5 lbs. 45-60
min. total
50-60
min. total
60-70
min. total
Half tenderloin 425°F 2-3 lbs. 35-40
min. total
45-50
min. total
Meatloaf 350°F 1 1/2 lbs. 75 min. total

Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches
5° to 10°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)
Rare
(140°F)
Medium-rare
(145°F)
Medium
(160°F)
Medium-well
(165°F)
Well Done
(170°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)
Rare
(140°F)
Medium-rare
(145°F)
Medium
(160°F)
Medium-well
(165°F)
Well Done
(170°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)
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.

Beef Grilled with Medium-high Heat

Beef Cut 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 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 160°F to reduce the risk of food-borne
illnesses in small children, the elderly, and those with compromised immune systems.

Beef Cooked at 325°F in an Oven Bag

Beef Cut Total
Weight
Approximate Cooking Time (total time) Add Water
to Oven Bag
Meat Thermometer
Temperature
Regular-Size
Oven Bag
10"x 16"
Large-Size
Oven Bag
14"x 20"
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 145°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

145°F
145°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
145°F
145°F
Top round
(London broil)
3 - 3 1/2 lbs. 55-60 min. 1/2 cup 145°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
160°F
160°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
160°F
160°F
Prime rib roast 2-3 lbs.
3-5 lbs.
3/4 - 1 1/4 hrs.

1 1/2 - 2 hrs.
None
None
145°F
145°F
Beef rib roast
(small end, 4 ribs)
8-10 lbs. 2 1/2-2 3/4 hrs None 145°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 325°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.
More Cooking Temperature and Time >>

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