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Food and Cooking Tips
Pan Broiling
Preheat heavy nonstick skillet over medium heat for 5 minutes. Season beef straight from the refrigerator with herbs or spices, and place in preheated skillet. Be careful not to overcrowd. Do not add oil butter, water, etc., and keep uncovered.
Cook according to timetable below, turning once. (For cuts 1 inch thick or thicker, turn occasionally.) Remove excess drippings from skillet as they accumulate. After cooking, season beef with salt, if desired.
Cooking Time Guidelines - Approximate over Medium Heat for Medium to Medium Rare (160 degrees Fahrenheit). |
Beef Cut
Ribeye Steak
Porterhouse
or T-Bone
Top Loin Strip
Steak, boneless
Tenderloin Steak
Top Serloin Steak,
boneless
Top Round Steak**
(medium rare)
Eye Round Tip
Round Tip Steak
Chuck Eye Steak,
boneless
Chuck Top Blade
Steak, boneless
Cubed Steak (use
medium high heat)
Ground Beef Patties
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Thickness
3/4 inch
1 inch
3/4 inch
1 inch
3/4 inch
1 inch
1/2 inch
3/4 inch
1 inch
3/4 inch
1 inch
3/4 inch
1 inch
1/2 inch
1/8 to 1/4 inch
3/4 inch
1 inch
3/4 inch
1 inch
1/2 x 4 inches (4/lb)
3/4 x 4 inches (4/1-1/2 lbs)
|
Cooking Time
8 to 10 minutes
12 to 15 minutes
11 to 13 minutes
14 to 17 minutes
10 to 12 minutes
12 to 15 minutes
3-1/2 to 5-1/2 minutes*
7 to 9 minutes
10 to 13 minutes
10 to 13 minutes
15 to 20 minutes
11 to 12 minutes
15 to 16 minutes
2 to 4 minutes
1 to 2 minutes
9 to 11 minutes
12 to 15 minutes
10 to 12 minutes
13 to 17 minutes
3 to 4 minutes
10 to 12 minutes
12 to 15 minutes |
*Use medium-high heat for 1/2-inch thick steak.
** Cuts such as flank, chuck and round should be marinated for 24 hours prior to cooking. |
Pan Broiling in the Oven
Using cast iron or other oven-safe pan, coat lightly with vegetable oil or shortening and pre-heat in oven set at broil. Take from oven and place on burner and add tablespoon of butter. Take steak from refrigerator and season, and place in skillet. Sear at high heat for 45 seconds on each side, and return to oven. Broil according to following timetable
Cooking Time Guidelines - Approximate for Medium to Medium Rare (160 degrees Fahrenheit).
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Beef Cut
Ribeye Steak
Rib Steak, small end
Porterhouse
or T-Bone
Top Loin Strip
Steak, boneless
Tenderloin Steak
Top Serloin Steak,
boneless
Flank Steak**
Top Round Steak**
(medium rare)
Chuck Shoulder
Steak, boneless**
Ground Beef Patties
|
Thickness
3/4 inch
1 inch
1-1/2 inches
3/4 inch
1 inch
1-1/2 inches
3/4 inch
1 inch
1-1/2 inches
3/4 inch
1 inch
1-1/2 inches
1 inch
1-1/2 inches
3/4 inch
1 inch
1-1/2 inches
2 inches
1-1/2 to 2 pounds
3/4 inch
1 inch
1-1/2 inches
3/4 inch
1 inch
1/2 x 4 inches
(4/lb)
3/4 x 4 inches
(4/1-1/2lbs)
|
Cooking Time
8 to 10 minutes
14 to 18 minutes
21 to 27 minutes
9 to 12 minutes
13 to 17 minutes
24 to 31 minutes
10 to 13 minutes
15 to 20 minutes
17 to 32 minutes
9 to 11 minutes
13 to 17 minutes
19 to 23 minutes
13 to 16 minutes
18 to 22 minutes
9 to 12 minutes
16 to 21 minutes
26 to 31 minutes
34 to 39 minutees***
13 to 18 minutes
12 to 13 minutes
17 to 18 minutes
27 to 29 minutes
10 to 13 minutes
16 to 21 minutes
10 to 12 minutes
12 to 14 minutes
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*Use medium-high heat for 1/2-inch thick steak
** Cuts such as flank, chuck and round should be marinated for 24 hours prior to cooking.
***Turn occasionally as needed during cooking. |
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