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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