Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to check doneness when the meat is oven baked, oven broiled, pan fried, pan broiled, grilled, and cooked in a bag.
|
| BEEF Cooking Temperatures and Times |
| Oven Baked |
Approximate Cooking Time (Minutes per pound) |
| Cut |
Oven
Temp. |
Weight |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(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 lb |
|
|
1 1/4 hr total |
|
|
|
Start with meat at refrigerator temperature. Remove meat from oven when it reaches 5° to 10°F below desired doneness. The temperature will continue to rise as the meat stands.
|
| Pan Fried |
Approximate Cooking Time |
| Cut |
Thickness |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(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 |
Approximate Cooking Time |
| Cut |
Thickness |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
| Cube steak |
1/2 inch |
|
|
|
|
5-8 min |
| Rib eye steak |
1 inch
1 1/2 inch
2 inch |
15 min
25 min
35 min |
|
20 min
30 min
45 min |
|
|
| Porterhouse steak |
1 inch
1 1/2 inch
2 inch |
20 min
30 min
40 min |
|
25 min
35 min
45 min |
|
|
| Chuck blade steak |
3/4 inch
1 inch
1 1/2 inch |
14 min
20 min
35 min |
|
20 min
25 min
40 min |
|
|
| Tenderloin steak |
1 inch
1 1/2 inch |
10 min
15 min |
|
15 min
20 min |
|
|
| Sirloin steak |
1 inch
1 1/2 inch
2 inch |
20 min
30 min
40 min |
|
25 min
35 min
45 min |
|
|
| Top loin steak |
1 inch
1 1/2 inch
2 inch |
15 min
25 min
35 min |
|
20 min
30 min
45 min |
|
|
| Top round |
1 inch
1 1/2 inch |
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 |
|
|
| Broiled in Oven |
Approximate Cooking Time for each side |
| Cut |
Thickness |
Rare
(140°F) |
Med-rare
(145°F) |
Medium
(160°F) |
Med-well
(165°F) |
Well
(170°F) |
| Steak |
1" thick |
5 min |
|
6 min |
|
8 min |
| 2" thick |
16 min |
|
18 min |
|
20 min |
| Grilled with Medium-high Heat |
Approximate Cooking Time for each side |
| Cut |
Thickness/Weight |
Rare
(140°F)* |
Med-rare
(145°F)* |
Medium
(160°F) |
Med-well
(165°F) |
Well
(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 inch
2 inch |
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 |
| *Hamburgers should be cooked to at least 160°F to eliminate the small risk of food-borne illnesses in small children, the elderly and those with compromised immune systems. |
| Cooked at 325°F in Oven Bag |
Total
Weight |
Approximate Cooking Time |
Add Water to Oven Bag
|
Meat
Thermometer Temperature |
| Cut |
Regular Size
10"x16" |
Large Size
14"x20" |
Turkey Size
19"x23 1/2" |
| 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 |
| Preheat oven to 325°F. Add 1 Tbsp. flour to oven bag. Remove beef from oven when meat thermometer reaches temperature listed or when meat is fork tender. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. | |
