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You are here: Home > Meat Cooking Times > Cooking Time for Beef
Cooking Time for Beef22/05/2008 15:37
Cooking Times Beef cuts checklist Timings vary according to the thickness of the meat and the degree of cooking preferred. Timings given are approximate each side.
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Grilling |
Frying/ Griddling/ Dry frying |
Stir frying |
Roasting |
Casserole/ Stew/ Pot roast/ Braising |
Beef Steaks Sandwich 1-2mm (1/8“) Thin cut sirloin steaks 1.5cm (5/8”) Sirloin, rump, rib eye 2cm (¾”) Fillet, T- bone, frying, medallions 2-3cm (¾-1¼”) Stewing steak (chuck, blade) Braising steak (shin, leg, neck) |
1-2 mins each side 2-4 mins each side Rare: 2½mins Med: 4 mins Well: 6 mins Each side Rare:3-4 mins Med:4-5 mins Well:6-7 mins Each side Not recommended Not recommended |
45 secs - 1min each side 2-4 mins each side Rare: 2½mins Med: 4 mins Well: 6 mins Each side Rare:3-4 mins Med:4-5 mins Well:6-7 mins Each side Not recommended Not recommended |
Not recommended Cut into strips: 2-4 mins+2 mins with veg Cut into strips: 2-4 mins+2 mins with veg Not recommended Not recommended Not recommended |
Not recommended Not recommended Not recommended Not recommended Not recommended Not recommended |
Not recommended Not recommended Not recommended Not recommended Oven temp: Gas mark3, 170°c,325°f Stew 2-3 hours Braise 1½-2½ hours |
Beef joints Sirloin, Topside, Toprump, silverside, Rib, brisket |
Not recommended |
Not recommended |
Not recommended |
Sirloin, topside, toprump, silverside, rib: Oven temp: Gas mark 4-5, 180°c,350°F Rare 20 mins per 450g/½kg(lb) + 20 mins Medium 25 mins per 450g/½kg(lb) + 25 mins Well done 30 mins per 450g/½kg(lb) + 30 mins |
Silverside, rib and brisket: Oven temp: Gas mark 4-5, 180°c, 350°F Pot roast 30-40 mins per 450g/½kg(lb) + 30-40 mins |
All Meat Cooking Times
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