Skillet Cooking Guidelines

Korean Beef Skillet Step Shot
beef cut
weight/thickness
Approximate total
cooking time

Medium Rare (145°F) to
Medium (160°F) (minutes)

Chuck Eye Steak, Boneless3/4 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 each11 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