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Email Hen House Market - Butcher block - Cooking techniques

 
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Cooking Techniques - Beef
Broiling
Beef Cut
Thickness/Weight
Distance From Heat
Approximate Total Cooking Time*
Ribeye Steak
3/4 inch
1 inch
1-1/2 inches
2 to 3 in.
3 to 4 in.
3 to 4 in.
8 to 10 minutes
14 to 18 minutes
21 to 27 minutes
Rib Steak, small end
3/4 inch
1 inch
1-1/2 inches
2 to 3 in.
3 to 4 in.
3 to 4 in.
9 to 12 minutes
13 to 17 minutes
24 to 31 minutes
Porterhouse/T-Bone Steak
3/4 inch
1 inch
1-1/2 inches
2 to 3 in.
3 to 4 in.
3 to 4 in.
10 to 13 minutes
15 to 20 minutes
27 to 32 minutes
Top Loin Strip Steak, boneless
3/4 inch
1 inch
1-1/2 inches
2 to 3 in.
3 to 4 in.
3 to 4 in.
10 to 13 minutes
15 to 20 minutes
27 to 32 minutes
Tenderloin Steak
*Use medium-high heat
for 1/2-inch thick steak.
1 inch
1-1/2 inches
2 to 3 in.
3 to 4 in.
13 to 16 minutes
18 to 22 minutes
Top Sirloin Steak,
boneless *Turn occasionally
as needed during cooking.
3/4 inch
1 inch
1-1/2 inches
2 inches
2 to 3 in.
3 to 4 in.
3 to 4 in.
3 to 4 in.
9 to 12 minutes
16 to 21 minutes
26 to 31 minutes
34 to 39 minutes*
Flank Steak (marinate)
1-1/2 to 2 pounds
2 to 3 in.
13 to 18 minutes
Top Round Steak (marinate)
Recommend cooking to medium
rare (145°F) doneness only.
3/4 inch
1 inch
1-1/2 inches
2 to 3 in.
2 to 3 in.
3 to 4 in.
12 to 13 minutes
17 to 18 minutes
27 to 29 minutes
Chuck Shoulder Steak,
boneless (marinate)
3/4 inch
1 inch
2 to 3 in.
3 to 4 in.
10 to 13 minutes
16 to 21 minutes
Ground Beef Patties
Cook to medium
(160 degrees Fahrenheit)
doneness; see
Determining Doneness
1/2 x 4 in.
(4 per pound)
3/4 x 4 in.
(4 per 1-1/2 pounds)
3 to 4 in.
3 to 4 in.
10 to 12 minutes
12 to 14 minutes
* Medium rare to medium doneness

All cooking times are based on beef removed directly from refrigerator.