beef cut |
weight/thickness |
Approximate total |
---|---|---|
Chuck Eye Steak, Boneless | 3/4 inch 1 inch |
9 to 11 12 to 15 |
Top Blade Steak | 3/4 inch 1 inch |
11 to 13 13 to 17 |
Flat Iron Steak | 8 ounces each | 11 to 14 |
Ranch Steak (marinate) | 3/4 inch 1 inch |
8 to 11 12 to 15 |
Petite Tender Medallions | 1/2 to 3-4 inch | 4 to 6* |
Denver Steak | 1/2 inch 3/4 inch 1 inch |
3 to 4* 7 to 10 11 to 15 |
Ribeye Steak, Boneless | 3/4 inch 1 inch |
8 to 11 12 to 15 |
Porterhouse/ T-Bone Steak | 3/4 inch 1 inch |
10 to 13 14 to 17 |
Strip Steak, Boneless | 3/4 inch 1 inch |
8 to 11 12 to 15 |
Tenderloin Steak | 1/2 inch 3/4 inch 1 inch |
3 to 5* 7 to 10 10 to 13 |
Top Sirloin Steak | 3/4 inch 1 inch |
12 to 15 15 to 18 |
Tri-Tip Steak | 3/4 inch 1 inch |
9 to 12 13 to 16 |
Top Round Steak** (marinate) |
3/4 inch 1 inch |
12 to 15 15 to 17 |
Eye of Round Steak** | 3/4 inch 1 inch |
8 to 10 11 to 13 |
Bottom Round Steak** (marinate) |
3/4 inch 1 inch |
11 to 14 16 to 22 |
Sirloin Tip Center Steak** | 3/4 inch 1 inch |
11 to 13 14 to 15 |
Sirloin Tip Side Steak** (marinate) |
3/4 inch 1 inch |
10 to 12 13 to 15 |
Ground Beef Crumbles*** |
1 pound | 8 to 10 |
Ground Beef Patties*** | 1/2 inch (4 ounces each) 3/4 inch (6 ounces each) |
10 to 12 14 to 16 |
* Use medium-high heat
** Recommend cooking cuts from the Round Primal to medium rare (145°F) doneness only.
*** Cook to medium (160°F) doneness
View USDA’s safe minimal internal temperatures for beef steaks, chops, roasts and grinds here