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

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.
Category: Beef

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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.
Category: Beef

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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.
Category: Beef

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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.
Category: Beef

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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.
Category: Beef

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Robert's Homemade Gray Corned Beef

Place corned beef in a pan of water and bring to a boil. Simmer for 2 hours 30 minutes. Add vegetables and in 45 minutes you are ready to eat.

Always serve meat covered in broth

Total time 3 hours 15 minutes

For less salty corned beef, bring to a boil and change water, continue with directions.

Category: Beef

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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
Category: Beef

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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
Category: Beef

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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.

Category: Beef

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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
Category: Beef

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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
Category: Beef

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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.
Category: Beef

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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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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.

Category: Beef

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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.
Category: Beef

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Marinated Sirloin Tips

Best on grill

Or Broil 5 to 7 minutes each side.

Category: Beef

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