Skillet-to-Oven Guidelines
Beef Cut |
Weight |
Oven Temperature(preheated) |
Approximate Total |
|---|---|---|---|
| Flat Iron Steak | 8 ounces each | 425°F | Medium Rare: 13 to 19 |
| Ribeye Filet | 8 ounces each, 1-3/4 to 2 inches thick |
350°F | Medium Rare: 24 to 28 |
| Tenderloin Steak | 4 ounces each, 3/4 inch thick 5 to 6 ounces each, 1-1/2 inches thick |
400°F 350°F |
Medium Rare: 15 to 20 Medium Rare: 15 to 23 |
| Strip Filet | 8 ounces each, 1-3/4 to 2 inches thick |
350°F | Medium Rare: 24 to 28 |
| Top Sirloin Filet | 8 ounces each, 1-3/4 to 2 inches thick |
350°F | Medium Rare: 24 to 28 |
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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