Beef Cooking
to Perfection
Directions and Times for High-quality Beef
The following Beef Cooking chart deals with the tender cuts.
Cooking methods and times are given for each cut.
Beef Cooking Chart | Tender Cuts | Size |
Cooking Time | Directions |
Rare |
Medium |
| Steaks | In thick | cm. thick | Total Minutes |
| Sirloin Steak |
½-¾ | 1.1-1.7 | 10-12 | 14-16 | Broil–Slash fat edge of meat to prevent curling. Place meat on cold rack, 4–5 in.(10 cm – 25 cm) below heat source, in an oven preheataed to325ºF.(165º C). Broil for half prescribed time on one side. Turn andbroil other side until done. |
| 1¼ | 4 | 15-20 | 20-25 |
| Porterhouse or T-Bone |
½-¾ |
1.1-1.7 | 9-10 |
12-15 |
| 1-1¼ |
2.2 - 4 | 14-16 | 18-20 |
| Wing or Club Steak | ½-¾ | 1.1-1.7 | 5 | 6 - 7 | PanBroil– Slash fat edge of meat to prevent curling. Lightly grease a heavyfrying pan and set over moderate heat. Place meat in pan and cook,turning frequently to insure even cooking. Pour off excess fat as itaccumulates. |
| Tenderloin | 1-1¼ | 2.2 - 4 | 9-10 | 12 |
| Roasts | Lbs. | Kgs. | Min. Per Lb.(450 g) |
Directions |
| Standing Rib | 7 - 8 | 3 - 3½ | 18-20 | 22 -24 | Roast– Place meat on rack in open pan, fat side up. Cook uncovered in a slowoven 300º F.(149ºC). Do not sear the meat or add water. Cook till meatthermometer registers internal temperatures: | Rare | 140º F. (60ºC.) | | Medium | 160ºF. (70ºC.) | | Well Done | 170ºF. (75ºC.) | |
| Rolled Rib | 6 - 8 | 3 - 3½ | 32-34 |
36 - 38 |
| Rump (High Quality) |
5 - 7 | 2¼ - 3 | 20-22 | 25 - 30 |
| Sirloin | 5 - 6 | 2¼ - 3 | 20-22 | 25 - 30 |
| Porterhouse & Wing |
5 - 6 | 2¼ - 3 | 18-20 | 22 - 24 |
| Round (High Quality) |
5 - 6 | 2¼ - 3 | 20-22 | 25 - 30 |
This
Beef Cooking chart was found at
Beef Recipes
