How Long Do I Cook 1 Lb of Beef on a Frying Pan

The proper beefiness cooking times and the correct beef cooking temperatures are extremely of import. The optimum flavor and tenderness of various cuts of beefiness can exist consistently accomplished when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safety internal temperature, which is critical in avoiding food-borne illness that tin can be caused by undercooked food. Using an accurate meat thermometer is the best mode to ensure proper beef doneness.

Whether you are looking for an center circular roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for whatever roast beef cooking time and cooking temperature. The chart can exist used for beefiness cuts that are oven roasted, pan fried, pan baked, oven baked, grilled, or are inserted into an oven bag prior to roasting. Encounter the commodity, "Beef Doneness" for additional information on determining the proper doneness of beefiness.

BEEF Cooking Times and Temperatures
Oven Baked or Roasted Beefiness
Beefiness 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)
Continuing rib roast (Prime Rib):	Roast at 450°F for 15 min. and 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/ii hrs.	i 1/2 - 1 3/4 hrs.
4 ribs	325°F	8.5-10 lbs.	1 1/2 - two hrs.	1 3/four - ii one/iv hrs.
5 ribs	325°F	10.v-13 lbs.	two - 2 1/2 hrs.	two one/iv - ii iii/4 hrs.
vi ribs	325°F	14-sixteen lbs.	2 i/2 - 3 hrs.	iii - 3 1/ii hrs.
vii ribs	325°F	sixteen.5-18 lbs.	three - three ane/two hrs.	three 1/2 - 4 hrs.
Rib roast (chine os removed)	350°F	4-6 lbs.	1 one/4 - 1 3/4 hrs.	1 three/iv - 2 i/4 hrs.	ii one/4 -2 3/iv hrs.	2 3/4 - 3 1/4 hrs.	iii ane/4 - 3 three/4 hrs.
		half-dozen-8 lbs.	1 3/4 - 2 1/4 hrs.	two 1/4 - 2 3/four hrs.	2 iii/iv -3 1/4 hrs.	3 1/four - 3 iii/four hrs.	3 3/4 - iv 1/four hrs.
Rib eye roast:
Small	350°F	4-6 lbs.	1 i/2 - 1 three/4 hrs.	i three/4 - 2 hrs.	2 - ii 1/2 hrs.	two one/ii - 3 hrs.	3 - 3 1/2 hrs.
Large	350°F	half-dozen-8 lbs.	one 3/4 - 2 hrs.	2 - two 1/ii hrs.	2 1/2 - 3 hrs.	iii - 3 1/2 hrs.	3 1/2 - 4 hrs.
Centre circular roast	325°F	2-3 lbs.	1 1/4 - 1 i/ii hrs.	one 1/ii - 1 3/four hrs.	one 3/iv - 2 hrs.	2 - two 1/4 hrs.	2 1/iv - 2 3/4 hrs.
Circular tip roast	325°F	iii-4 lbs.	1 1/2 - i iii/4 hrs.	1 3/4 - 2 hrs.	ii - 2 1/two hrs.	2 i/2 - three hrs.	3 - 3 1/2 hrs.
		6-8 lbs.	2 1/4 - 2 ane/2 hrs.	2 1/2 - three hrs.	iii - 3 1/2 hrs.	iii 1/2 - iv hrs.	four - four 1/two hrs.
Sirloin tip	300-325°F	iii one/2-4 lbs.	35 min.	36 min.	38 min.	39 min.	40 min.
Rolled rib	300-325°F	five-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-five lbs.	45-60 min. full	fifty-60 min. total	lx-70 min. full
Half tenderloin	425°F	two-3 lbs.		35-forty min. total	45-fifty min. total
Meatloaf	350°F	ane ane/ii lbs.			75 min. full
Note: Start with meat at refrigerated temperature. Remove the meat from the oven when it reaches 5° to x°F below the desired doneness; the temperature will continue to rise as the meat stands.
Pan Fried Beef
Beef Cutting	Thickness		Estimate Cooking Time (total fourth dimension)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Cube steak	1/2 inch						vi-8 min.
Steak	ane inch		8-11 min.	11-12 min.	12-14 min.	fourteen-15 min.	15-17 min.
Pan Broiled Beefiness
Beef Cut	Thickness		Guess 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	i inch		xv min.		20 min.
	1 1/2 inches		25 min.		xxx min.
	ii inches		35 min.		45 min.
Porterhouse steak	one inch		twenty min.		25 min.
	1 1/2 inches		xxx min.		35 min.
	2 inches		40 min.		45 min.
Chuck blade steak	3/four inch		14 min.		xx min.
	i inch		20 min.		25 min.
	one 1/2 inches		35 min.		twoscore min.
Tenderloin steak	one inch		ten min.		15 min.
	i 1/ii inches		15 min.		20 min.
Sirloin steak	1 inch		xx min.		25 min.
	i 1/two inches		xxx min.		35 min.
	two inches		40 min.		45 min.
Top loin steak	1 inch		fifteen min.		20 min.
	ane i/two inches		25 min.		xxx min.
	2 inches		35 min.		45 min.
Top circular	1 inch		20 min.		30 min.
	one i/ii inches		xxx min.		35 min.
Flank steak	1 - 1 ane/2 lbs.		12 min.		14 min.
Hamburger patty*	ane inch		eight 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.		half dozen min.		8 min.
Steak	2 inches		16 min.		18 min.		20 min.
Beef Grilled with Medium-loftier Heat
Beef Cut	Thickness/Weight		Estimate Cooking Time (for each side )
			Rare (140°F)*	Medium-rare (145°F)*	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Rib heart	3/iv inch		5-7 min.	six-8 min.	seven-9 min.	viii-ten min.	ix-11 min.
New York strip	1 inch		8-10 min.	9-11 min.	x-12 min.	11-13 min.	12-14 min.
Flank steak	one - 1 one/2 lbs.		ten-xv min.	14-18 min.	15-xix min.
Steaks (Porterhouse, rib, ribeye, sirloin, T-os, tenderloin, meridian loin)	one inch		half-dozen-seven min.	half-dozen-8 min.	7-9 min.	viii-x min.	9-11 min.
	1 one/2 inches		x-12 min.	eleven-13 min.	12-xv min.	14-18 min.	15-19 min.
	two inches		15-17 min.	16-18 min.	17-nineteen min.	xviii-20 min.	19-22 min.
Ribs (back)	cut in 1-rib portions				10 min.
Tenderloin	Half: 2-3 lbs.			10-12 min.
	Whole: four-6 lbs.			12-fifteen min.
Hamburger patty*	i inch thick/half-dozen-oz		4 min.	5 min.	6 min.	7 min.	eight min.
*Note: Hamburgers should exist cooked to at least 160°F to reduce the chance of food-borne illnesses in pocket-size children, the elderly, and those with compromised immune systems.
Notation: When grilling with Indirect Oestrus mostly the dress-down (or burners on a gas grill) are heated to a loftier estrus. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these rut 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 together Water to Oven Pocketbook	Meat Thermometer Temperature
		Regular-Size Oven Pocketbook ten"ten 16"	Large-Size Oven Purse 14"10 twenty"	Turkey-Size Oven Pocketbook 19"x 23 one/2"
Chuck pot roast (boneless)	1 1/2-2 1/2 lbs.	1 iii/iv - two hrs.			i/2 cup	Fork Tender
	three-5 lbs.		two 1/2 - iii hrs.		1/ii loving cup	Fork Tender
Tri-tip roast	1 1/two - two lbs.	50-55 min.			None	145°F
Round tip roast (sirloin acme)	3-4 lbs.	ane ane/2-ane iii/4 hrs			1/four cup	145°F
	4-8 lbs.		1 1/two-2 1/ii hrs		1/4 loving cup	145°F
Eye of circular roast	two-3 lbs.	1 - one 1/4 hrs.			1/four cup	145°F
	iii-5 lbs.		ane 1/4-1 3/iv hrs.		1/four cup	145°F
Elevation round (London broil)	3 - 3 1/two lbs.		55-lx min.		1/two cup	145°F
Rump roast	2-4 lbs.	one ane/2 - 2 hrs.			1/4 cup	160°F
	4-8 lbs.		two - ii 1/two hrs.		ane/4 cup	160°F
Lesser round roast	2-4 lbs.	ane 1/2 - 2 hrs.			1/iv cup	160°F
	four-8 lbs.		two - 2 ane/2 hrs.		ane/4 cup	160°F
Prime rib roast	two-iii lbs.	three/4 - i 1/4 hrs.			None	145°F
	iii-five lbs.		i one/ii - 2 hrs.		None	145°F
Beefiness rib roast (pocket-size end, four ribs)	viii-ten lbs.			ii 1/2-ii 3/4 hrs	None	145°F
Brisket (boneless, whole)	8-10 lbs.			3 - 3 one/4 hrs.	1/ii cup	Fork Tender
Brisket (boneless, one-half)	2-3 lbs.	ane 1/2 - 2 hrs.			i/2 cup	Fork Tender
	3-5 lbs.		2 1/2 - three hrs.		1/2 cup	Fork Tender
Corned beef brisket	two-3 lbs.	ii ane/2 - 3 hrs.			one/2 cup	Fork Tender
	3-five lbs.		3 - 3 ane/2 hrs.		1/2 cup	Fork Tender
Oven Purse Instructions: Preheat the oven to 325°F. Add ane tablespoon flour to the oven bag and distribute evenly on the within of the pocketbook 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 purse loosely around the beefiness allowing room for rut circulation; then shut the bag with a nylon tie, and cut away any backlog oven bag.

Average of 4.40 out of v stars

"a larger chuck roast is super easy, my method may non be the fanciest way with all the cullinary techniques, I dont accept all the gadgets and things due to a lack in space to shop things, and i utilize whatever basic cooking utensils i accept available to me in my pocket-sized kitchen. anywho, i take the chuck roast and coat generously in common salt and pepper put in dutch oven (or roasting pan if you have one) on medium/high heat melt on stove top until it is overnice and golden brow on both sides, deglaze with vino or broth, and so throw my veggies and rest of liquid and put vented foil over the top then put that whole thing in oven at 300 degrees and cook it that way for eight hours (the longer the better) just cooking it this way i get a very tender fall apart roast. if anyone wants my full recipe feel free to email me I only cutting out a lot of the detail considering this is a post on cooking time and was responding to a few comments I read with questions on larger chuck roasts and cook time. hope this helps!"

"I appreciate ALL of the charts that are linked together here. When I was first married I was given a meat & fish cookbook that illustrated each cut of meat, explained how to cook it - roast, braise, etc., and the internal temperature and fourth dimension necessary for each cut to exist washed. The volume included a section on game so I could melt opossum, rabbit, racoon, etc., although I never did. Eventually that book was worn to tatters because it was my cooking bible. I have been looking for a like book since then, with no luck. However, these charts are quite similar to those that I no longer have and I Give thanks You for posting them. Even later on cooking for many years, I nevertheless need a reference and these charts are great."

"I purchased a 16 pound chuck roast, and was looking to find out how long to cook information technology and so that it would exist nice and tender. I have cooked plenty of chuck roast in my crock pot and they have come out excellent every fourth dimension. Still, I have not cooked a 16 pound chuck roast. And then, I came across your beef cooking times, and got excited a little to fast. The only mention of a chuck roast is to melt information technology in a stinking lousy roasting bag. What if someone doesn't have a roasting bag. Am I suppose to become to the shop again just so I tin can cook it in a bag. Why can't you show normal oven blistering times for a chuck roast instead of leaving it out all together. Unhappy and will delete you in my email box."

"Got a new grill then now I estimate I better larn to employ it. I will definitely need some help so thanks for the chart with the beef grilling times on it. I call back I better start with hamburger patties!"

"I printed out this nautical chart so this summer when I am trying to grill some steaks I will take an idea of how long to melt them. Information technology at to the lowest degree gives me an idea of how many minutes per side for the different range of doneness. Hopefully this helps improve my grilling skills!"

"Gabriella, they also have a Boring Cooker Conversion Chart that might be helpful. Merely get to http://world wide web.recipetips.com/kitchen-tips/t--914/slowcooker-conversion-chart.asp and you lot volition see how to convert conventional cooking times for ho-hum cooking."

"Peachy information on unlike beefiness cooking methods. I wished it included some info on boring cooking though."

"We celebrated our anniversary by having the family over for dinner and prepared a beef tenderloin, which I had never fixed before. I used this chart and cooked information technology until information technology read 145 degrees on a meat thermometer. It stood for 15 minutes and when I carved information technology its temperature was 150 degrees. It was perfect. I wanted it somewhere betwixt medium rare and medium. We all loved it."

"Nosotros oven broiled some steaks considering it was too cold to grill. We had never broiled steaks so nosotros used this chart for reference. They came out pretty good. Mine was perchance just a bear upon besides done but my wife's was but how she likes it."

"I cooked a rump roast today, not a rolled one though, but used cooking temperature and cooking times from this nautical chart. Cooked at 300 degrees for a footling over 2 hours. Was a little pinkish within, just the mode I wanted information technology!"

"Nosotros had never cooked a brisket before and had gotten 1 to try but didn't know how long to cook or temps to cook at. Googled "brisket cooking times" and found this helpful nautical chart. We had an 8 lb. brisket and used a cooking handbag. Baked it for 3 hours at 325 degrees. It was perfect, very tender and succulent."

"Very helpful. Thank you for this."

edneyanstre.blogspot.com

Source: https://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp

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