Beef Cooking Times - Cooking Tips

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 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 or as indicated)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Standing rib roast (Prime Rib):	Roast at 450°F for 15 min. then finish at 325°F for times shown below		Rare (120 - 125°F)	Medium-rare (130 - 135°F)
3 ribs	325°F	6-8 lbs.	1 1/4 - 1 1/2 hrs.	1 1/2 - 1 3/4 hrs.
4 ribs	325°F	8.5-10 lbs.	1 1/2 - 2 hrs.	1 3/4 - 2 1/4 hrs.
5 ribs	325°F	10.5-13 lbs.	2 - 2 1/2 hrs.	2 1/4 - 2 3/4 hrs.
6 ribs	325°F	14-16 lbs.	2 1/2 - 3 hrs.	3 - 3 1/2 hrs.
7 ribs	325°F	16.5-18 lbs.	3 - 3 1/2 hrs.	3 1/2 - 4 hrs.
Rib roast (chine bone removed)	350°F	4-6 lbs.	1 1/4 - 1 3/4 hrs.	1 3/4 - 2 1/4 hrs.	2 1/4 -2 3/4 hrs.	2 3/4 - 3 1/4 hrs.	3 1/4 - 3 3/4 hrs.
		6-8 lbs.	1 3/4 - 2 1/4 hrs.	2 1/4 - 2 3/4 hrs.	2 3/4 -3 1/4 hrs.	3 1/4 - 3 3/4 hrs.	3 3/4 - 4 1/4 hrs.
Rib eye roast:
Small	350°F	4-6 lbs.	1 1/2 - 1 3/4 hrs.	1 3/4 - 2 hrs.	2 - 2 1/2 hrs.	2 1/2 - 3 hrs.	3 - 3 1/2 hrs.
Large	350°F	6-8 lbs.	1 3/4 - 2 hrs.	2 - 2 1/2 hrs.	2 1/2 - 3 hrs.	3 - 3 1/2 hrs.	3 1/2 - 4 hrs.
Eye round roast	325°F	2-3 lbs.	1 1/4 - 1 1/2 hrs.	1 1/2 - 1 3/4 hrs.	1 3/4 - 2 hrs.	2 - 2 1/4 hrs.	2 1/4 - 2 3/4 hrs.
Round tip roast	325°F	3-4 lbs.	1 1/2 - 1 3/4 hrs.	1 3/4 - 2 hrs.	2 - 2 1/2 hrs.	2 1/2 - 3 hrs.	3 - 3 1/2 hrs.
		6-8 lbs.	2 1/4 - 2 1/2 hrs.	2 1/2 - 3 hrs.	3 - 3 1/2 hrs.	3 1/2 - 4 hrs.	4 - 4 1/2 hrs.
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		15 min.		20 min.
	1 1/2 inches		25 min.		30 min.
	2 inches		35 min.		45 min.
Porterhouse steak	1 inch		20 min.		25 min.
	1 1/2 inches		30 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 1/2 inches		35 min.		40 min.
Tenderloin steak	1 inch		10 min.		15 min.
	1 1/2 inches		15 min.		20 min.
Sirloin steak	1 inch		20 min.		25 min.
	1 1/2 inches		30 min.		35 min.
	2 inches		40 min.		45 min.
Top loin steak	1 inch		15 min.		20 min.
	1 1/2 inches		25 min.		30 min.
	2 inches		35 min.		45 min.
Top round	1 inch		20 min.		30 min.
	1 1/2 inches		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		6-7 min.	6-8 min.	7-9 min.	8-10 min.	9-11 min.
	1 1/2 inches		10-12 min.	11-13 min.	12-15 min.	14-18 min.	15-19 min.
	2 inches		15-17 min.	16-18 min.	17-19 min.	18-20 min.	19-22 min.
Ribs (back)	cut in 1-rib portions				10 min.
Tenderloin	Half: 2-3 lbs.			10-12 min.
	Whole: 4-6 lbs.			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.
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature.

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"	Turkey-Size Oven Bag 19"x 23 1/2"
Chuck pot roast (boneless)	1 1/2-2 1/2 lbs.	1 3/4 - 2 hrs.			1/2 cup	Fork Tender
	3-5 lbs.		2 1/2 - 3 hrs.		1/2 cup	Fork Tender
Tri-tip roast	1 1/2 - 2 lbs.	50-55 min.			None	145°F
Round tip roast (sirloin top)	3-4 lbs.	1 1/2-1 3/4 hrs			1/4 cup	145°F
	4-8 lbs.		1 1/2-2 1/2 hrs		1/4 cup	145°F
Eye of round roast	2-3 lbs.	1 - 1 1/4 hrs.			1/4 cup	145°F
	3-5 lbs.		1 1/4-1 3/4 hrs.		1/4 cup	145°F
Top round (London broil)	3 - 3 1/2 lbs.		55-60 min.		1/2 cup	145°F
Rump roast	2-4 lbs.	1 1/2 - 2 hrs.			1/4 cup	160°F
	4-8 lbs.		2 - 2 1/2 hrs.		1/4 cup	160°F
Bottom round roast	2-4 lbs.	1 1/2 - 2 hrs.			1/4 cup	160°F
	4-8 lbs.		2 - 2 1/2 hrs.		1/4 cup	160°F
Prime rib roast	2-3 lbs.	3/4 - 1 1/4 hrs.			None	145°F
	3-5 lbs.		1 1/2 - 2 hrs.		None	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.	1 1/2 - 2 hrs.			1/2 cup	Fork Tender
	3-5 lbs.		2 1/2 - 3 hrs.		1/2 cup	Fork Tender
Corned beef brisket	2-3 lbs.	2 1/2 - 3 hrs.			1/2 cup	Fork Tender
	3-5 lbs.		3 - 3 1/2 hrs.		1/2 cup	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.