Cooking Directions
Cooking Warning
These are approximate cooking directions. Cooking times may vary. Please use an appropriate meat thermometer to bring meats to the temperatures indicated in the following chart.
The following chart is taken from the
Massachusetts Department of Health.
| Temperature | Meat |
| 180 degrees F | Whole Poultry |
| 170 degrees F | Poultry Breast, Well-Done Meats |
| 165 degrees F | Stuffing, Ground Poultry, Reheat Leftovers |
| 160 degrees F | Meats-Medium, Raw Eggs, Egg Dishes, Pork, and Ground Meats |
| 145 degrees F | Medium-Rare Beef Steaks, Roasts, Veal, Lamb |
| 140 degrees F | Hold Hot Foods |
| between 40 degrees F and 140 degrees F | Danger Zone for Bacterial Growth |
| 40 degrees F | Refrigerator Temperatures |
| 0 degrees F | Freezer Temperatures |
Back to All Directions
Tenderloin Roast
1. Heat oven to 425 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer in thickest part of roast. Do not add water or cover.
2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)
| Beef | Cut Weight | Total Cooking Time |
| Tenderloin Roast | 2 to 3 lbs. | Medium rare:35 to 40 min. |
| (center cut) | Medium:45 to 50 min. | |
| 4 to 5 lbs. | Medium rare:50 to 60 min. | |
| (whole) | Medium:60 to 70 min. |
Standing Rib Roast
1. Heat oven to 350 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not add water or cover.
2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)
| Beef | Cut Weight | Total Cooking Time |
| Standing Rib Roast(chine bone removed) | 4 to 6 lbs. (2 ribs) |
Medium rare:1-3/4 to 2-1/4 hrs. |
| Medium:2-1/4 to 2-3/4 hrs. | ||
| 6 to 8 lbs. (2 to 4 ribs) |
Medium rare:2-1/4 to 2-1/2 hrs. | |
| Medium:2-3/4 to 3 hrs. | ||
| 8 to 10 lbs. (4 to 5 ribs) |
Medium rare:2-1/2 to 3 hrs. | |
| Medium:3 to 3-1/2 hrs. |
Ribeye Roast
1. Heat oven to 350 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast, not resting in fat. Do not add water or cover.
2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)
| Beef | Cut Weight | Total Cooking Time |
| Ribeye Roast, small end | 3 to 4 lbs. | Medium rare:1-1/2 to 1-3/4 hrs. |
| Medium:1-3/4 to 2 hrs. | ||
| 4 to 6 lbs. | Medium rare:1-3/4 to 2 hrs. | |
| Medium:2 to 2-1/2 hrs. | ||
| 6 to 8 lbs. | Medium rare:2 to 2-1/4 hrs. | |
| Medium:2-1/2 to 2-3/4 hrs. | ||
| Ribeye Roast, large end | 3 to 4 lbs. | Medium rare:1-3/4 to 2-1/4 hrs. |
| Medium:2 to 2-1/2 hrs. | ||
| 4 to 6 lbs. | Medium rare:2 to 2-1/2 hrs. | |
| Medium:2-1/2 to 3 hrs. | ||
| 6 to 8 lbs. | Medium rare:2-1/4 to 2-1/2 hrs. | |
| Medium:2-1/2 to 3 hrs. |
Oven Roasts
1. Heat oven to temperature on chart. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover.
2. Roast according to chart. Remove when meat thermometer registers 135 degrees F to 140 degrees F for medium rare, 150 degrees F to 155 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 5 to 10 degrees F to reach desired doneness and roast will be easier to carve.)
Recommended cooking to medium rare(145 degrees F) doneness only.
| Beef Cut | Oven Temp.(preheated) | Weight | Total Cooking Time |
| Tri-Tip Roast | 425 degrees F | 1-1/2 to 2 lbs. | Med. rare:30 to 40 min. |
| Med.:40 to 45 min. | |||
| Eye Round Roast | 325 degrees F | 2 to 3 lbs. | Med. rare:1-1/2 to 1-3/4 hrs. |
| Round Tip Roast | 325 degrees F | 3 to 4 lbs. | Med. rare:1-3/4 to 2hrs. |
| Med.:2-1/4 to 2-1/2hrs. | |||
| 4 to 6 lbs. | Med. rare:2 to 2-1/2hrs. | ||
| Med.:2-1/2 to 3hrs. | |||
| 6 to 8 lbs. | Med. rare:2-1/2 to 3hrs. | ||
| Med.:3 to 3-1/2hrs. |
Pot Roasts
1. Slowly brown beef in oil in heavy pan. Drain. Season, as desired.
2. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325 degree F oven per chart or until fork-tender
| Beef Cut | Weight | Total Cooking Time |
| Chuck Pot Roast | 2-1/2 to 4 lbs. | 2 to 3 hrs. |
| Brisket, fresh | 2-1/2 to 3-1/2 lbs. | 2-1/2 to 3 hrs. |
| Brisket, corned | 2-1/2 to 3-1/2 lbs. | 2-1/2 to 3-1/2 hrs. |
| 3-1/2 to 5 lbs. | 3-1/2 to 4-1/2 hrs. |
Gray Corned Beef
Place corned beef in a pan of water and bring to a boil. Simmer for 2 hours 30 minutes, then Add vegetables , then cook an additional 45 minutes , and you are ready to eat.
Always serve meat covered in broth
Total Approximate time 3 hours 15 minutes, or until fork tender , slightly falling apart.
IT IS VERY IMPORTANT TO SLICE AGAINST THE GRAIN .For less salty corned beef, bring to a boil and change water, continue with directions.
Steaks for Grilling
1. Grill, uncovered, over medium, ash-covered coals per chart for medium-rare to medium, turning occasionally.
| Beef Steak | Thickness | Total Cooking Time |
| Tenderloin | 1 inch | 13 to 15 minutes |
| Ribeye | 3/4 inch | 6 to 8 minutes |
| 1 inch | 11 to 14 minutes | |
| Rib, small end | 3/4 inch | 6 to 8 minutes |
| 1 inch | 9 to 12 minutes | |
| T-bone/Porterhouse | 3/4 inch | 10 to 12 minutes |
| 1 inch | 14 to 16 minutes | |
| Top Loin (Strip), boneless | 3/4 inch | 10 to 12 minutes |
| 1 inch | 15 to 18 minutes | |
| Top Sirloin, boneless | 3/4 inch | 13 to 16 minutes |
| 1 inch | 17 to 21 minutes |
Steaks for Broiling
1. Broil on rack of broiling pan so surface of beef is within specified distance from heat as indicated in chart.
2. Broil per chart for medium rare to medium, turning occasionally.
| Beef Steak | Thickness | Distance from heat | Total Cooking Time |
| Tenderloin | 1 inch | 2 to 3 in. | 13 to 16 minutes |
| Ribeye | 3/4 inch | 2 to 3 in. | 8 to 10 minutes |
| 1 inch | 3 to 4 in. | 14 to 18 minutes | |
| Rib, small end | 3/4 inch | 2 to 3 in. | 9 to 12 minutes |
| 1 inch | 3 to 4 in. | 13 to 17 minutes | |
| T-bone/Porterhouse | 3/4 inch | 2 to 3 in. | 10 to 13 minutes |
| 1 inch | 3 to 4 in. | 15 to 20 minutes | |
| Top Loin (Strip), boneless | 3/4 inch | 2 to 3 in. | 9 to 11 minutes |
| 1 inch | 3 to 4 in. | 13 to 17 minutes | |
| Top Sirloin, boneless | 3/4 inch | 2 to 3 in. | 9 to 12 minutes |
| 1 inch | 3 to 4 in. | 16 to 21 minutes |
Beef Marinating Tips
1. Always marinate in the refrigerator, never at room temperature.
2. Less tender cuts should be marinated at least 6 hours in a tenderizing marinade such as italian dressing or salsa. Marinating longer than 24 hours may result in a mushy texture.
3. If a marinade is to be used for basting or served as a sauce, reserve a portion of it before adding beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce. Never save and reuse a marinade.
Marinate and Grill Steaks
1. Marinate in tenderizing marinade (that contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours.
2. Grill, uncovered, over medium, ash-covered coals per chart for medium-rare to medium, turning occasionally.
| Beef Steak | Thickness/Weight | Total Cooking Time |
| Top Round | 3/4 inch | 8 to 9 minutes |
| Recommended cooking to medium rare (145 degrees F) doneness only | 1 inch | 16 to 18 minutes |
| 1-1/2 inches | 25 to 28 minutes (covered) | |
| Chuck Shoulder | 3/4 inch | 14 to 17 minutes |
| 1 inch | 16 to 20 minutes | |
| Chuck Blade | 3/4 to 1 inch | 15 to 18 minutes |
| Flank | 1-1/2 to 2 pounds | 17 to 21 minutes |
Marinate and Broil Steaks
1. Marinate in tenderizing marinade (that contains salsa, Italian dressing, lemon juice, etc.) 6 to 24 hours.
2. Broil on rack of broiling pan so surface of beef is within specified distance from heat as indicated in chart. Broil per chart for medium rare to medium, turning occasionally.
| Beef Steak | Thickness/Weight | Distance from Heat | Total Cooking Time |
| Top Round | 3/4 inch | 2 to 3 in. | 12 to 13 minutes |
| Recommended cooking to medium rare (145 degrees F) doneness only | 1 inch | 2 to 3 in. | 17 to 18 minutes |
| 1-1/2 inches | 3 to 4 in. | 27 to 29 minutes | |
| Chuck Shoulder | 3/4 inch | 2 to 3 in. | 10 to 13 minutes |
| 1 inch | 3 to 4 in. | 16 to 21 minutes | |
| Flank | 1-1/2 to 2 pounds | 2 to 3 in. | 13 to 18 minutes |
Steaks for Braising
1. Slowly brown beef in oil in heavy pan. Drain. Season, as desired.
2. Add small amount of liquid. Cover tightly; simmer gently over low heat on stovetop or in 325 degree F oven per chart or until fork-tender.
| Beef Steak | Thickness | Total Cooking Time |
| Chuck Shoulder | 3/4 to 1 inch | 1-1/4 to 1-3/4 hrs. |
| Bottom Round | 3/4 to 1 inch | 1-1/4 to 1-3/4 hrs. |
| Eye Round | 1 to 1-1/2 inches | 1-3/34 to 2-1/2 hrs. |
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 |
Beef for Stir-Frying
1. Heat small amount of oil in wok or skillet over medium-high heat until hot.
2. Stir-fry beef strips* in 1/2 lb. batches, continuously tossing, until outside surface is no longer pink (do not overcook). Add additional oil for each batch. Cook beef and vegetables separately; combine and heat through.
* To cut your own strips(top sirloin, top round, round tip and flank steaks), partially freeze beef for easier slicing. Cut into thin uniform strips. Marinate to add flavor or tenderize while preparing other ingredients.
Beef for Stewing
1. Coat beef lightly with seasoned flour, if desired. Slowly brown beef in oil in heavy pan. Drain.
2. Cover beef with liquid; cover and simmer over low heat on stovetop or in 325 degree F oven per chart or until fork-tender.
| Beef Cut | Thickness | Total Cooking Time |
| Beef for Stew | 1 to 1-1/2 inch pieces | 1-3/4 to 2-1/4 hrs. |
| Short Ribs | 2x2x4 inches | 1-1/2 to 2-1/2 hrs. |
| Shank Cross Cuts | 1 to 1-1/2 inches | 2 to 3 hrs. |
Marinated Sirloin Tips
Best on grill
Or Broil 5 to 7 minutes each side.