Skillet Cooking Guidelines
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
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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