Skillet Steaks
1. Heat nonstick over medium heat (steaks 3/4" or thicker), medium-high heat (steaks 1/2" or thinner) until hot.
2. Place steaks in preheated skillet ( do not overcrowd). Do not add water or cover. Cook steaks according to chart turning once.
| Beef Steak | Thickness | Total Cooking Time |
| Eye Round | 1/2 inch | 2 to 4 minutes |
| Round Tip | 1/8 to 1/4 inch | 1 to 2 minutes |
| Cubed Steak | - | 3 to 4 minutes |
| Tenderloin | 3/4 inch | 7 to 9 minutes |
| 1 inch | 10 to 13 minutes | |
| Ribeye | 3/4 inch | 8 to 10 minutes |
| 1 inch | 12 to 15 minutes | |
| Top Loin (Strip), boneless | 3/4 inch | 10 to 12 minutes |
| 1 inch | 12 to 15 minutes | |
| Top Sirloin, boneless | 3/4 inch | 10 to 13 minutes |
| 1 inch | 15 to 20 minutes | |
| T-Bone/Porterhouse | 3/4 inch | 11 to 13 minutes |
| 1 inch | 14 to 17 minutes | |
| Chuck Eye, boneless | 3/4 inch | 9 to 11 minutes |
| 1 inch | 12 to 15 minutes | |
| Chuck Top Blade | 1/2 inch | 3 to 4 minutes |
| 3/4 inch | 10 to 12 minutes | |
| 1 inch | 13 to 17 minutes |
Category: Beef
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