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Email Hen House Market - Butcher block - Cooking techniques

 
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Cooking Techniques - Beef
Stove-Top Skillet
Beef Cut
Thickness
Approximate Total Cooking Time*
Ribeye Steak
3/4 inch
1 inch
8 to 10 minutes
12 to 15 minutes
Porterhouse/T-Bone Steak
3/4 inch
1 inch
11 to 13 minutes
14 to 17 minutes
Top Loin Strip Steak, boneless
3/4 inch
1 inch
10 to 12 minutes
12 to 15 minutes
Tenderloin Steak
*Use medium-high heat
for 1/2-inch thick steak.
1/2 inch
3/4 inch
1 inch
3-1/2 to 5-1/2 minutes*
7 to 9 minutes
10 to 13 minutes
Top Sirloin Steak, boneless
3/4 inch
1 inch
10 to 13 minutes
15 to 20 minutes
Top Round Steak (marinate)
Recommend cooking to
stet original (medium rare) only.
3/4 inch
1 inch
11 to 12 minutes
15 to 16 minutes
Eye Round Tip
1/2 inch
2 to 4 minutes
Round Tip Steak
1/8 to 1/4 inch
1 to 2 minutes
Chuck Eye Steak, boneless
3/4 inch
1 inch
9 to 11 minutes
12 to 15 minutes
Chuck Top Blade Steak, boneless
3/4 inch
1 inch
10 to 12 minutes
13 to 17 minutes
Cubed Steak
Use medium-high heat
____
3 to 4 minutes
Ground Beef Patties
Cook to medium
(160 degrees Fahrenheit)
doneness; see
Determining Doneness
1/2 x 4 inches
(4 per pound)
3/4 x 4 inches
(4 per 1-1/2 pounds)
10 to 12 minutes
12 to 15 minutes
* Over medium heat medium rare to medium doneness

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