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Beef Cooking Times - Cooking Tips

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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.