How Long Does 1 Lb Beef Cook on Oven

The proper beef cooking times and the right beef cooking temperatures are extremely of import. The optimum flavor and tenderness of various cuts of beef tin be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Using the recommended time and temperature guidelines volition ensure that the meat is cooked to the minimum rubber internal temperature, which is critical in avoiding food-borne illness that tin can be acquired by undercooked food. Using an authentic meat thermometer is the best way to ensure proper beef doneness.

Whether yous are looking for an center round roast cooking time or a beefiness tenderloin cooking time, utilise the following nautical chart every bit a guide for whatever roast beef cooking time and cooking temperature. The chart can be used for beefiness cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven pocketbook prior to roasting. See the commodity, "Beef Doneness" for boosted data on determining the proper doneness of beefiness.

BEEF Cooking Times and Temperatures
Oven Broiled or Roasted Beef
Beef Cut	Oven Temperature	Weight (pounds)	Approximate Cooking Fourth dimension (minutes per pound or as indicated)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Continuing rib roast (Prime Rib):	Roast at 450°F for 15 min. then end at 325°F for times shown below		Rare (120 - 125°F)	Medium-rare (130 - 135°F)
three ribs	325°F	6-viii lbs.	1 1/4 - 1 1/two hrs.	one ane/two - 1 three/4 hrs.
4 ribs	325°F	8.5-ten lbs.	1 1/two - 2 hrs.	one 3/4 - two 1/four hrs.
v ribs	325°F	10.5-thirteen lbs.	2 - 2 1/ii hrs.	ii 1/four - two three/four hrs.
half dozen ribs	325°F	fourteen-xvi lbs.	2 1/two - iii hrs.	three - 3 one/2 hrs.
seven ribs	325°F	sixteen.five-18 lbs.	3 - 3 1/2 hrs.	3 one/ii - four hrs.
Rib roast (chine os removed)	350°F	4-half-dozen lbs.	1 1/4 - 1 3/4 hrs.	i 3/4 - 2 ane/4 hrs.	ii ane/4 -ii 3/4 hrs.	2 3/4 - 3 ane/4 hrs.	iii 1/4 - three 3/4 hrs.
		6-8 lbs.	1 three/4 - two 1/iv hrs.	2 1/four - 2 three/four hrs.	ii iii/4 -three i/4 hrs.	iii i/4 - three 3/4 hrs.	3 iii/4 - 4 one/iv hrs.
Rib eye roast:
Small	350°F	4-half-dozen lbs.	1 i/ii - 1 3/4 hrs.	1 3/four - 2 hrs.	2 - two 1/two hrs.	two ane/ii - 3 hrs.	3 - 3 i/2 hrs.
Big	350°F	half dozen-8 lbs.	1 3/4 - 2 hrs.	2 - 2 1/2 hrs.	2 1/2 - 3 hrs.	iii - 3 one/2 hrs.	3 1/2 - 4 hrs.
Eye round roast	325°F	2-iii lbs.	1 1/4 - 1 ane/2 hrs.	1 1/ii - 1 3/four hrs.	1 3/4 - 2 hrs.	ii - 2 i/four hrs.	2 i/4 - two 3/4 hrs.
Circular tip roast	325°F	three-4 lbs.	ane ane/two - 1 three/4 hrs.	1 iii/4 - 2 hrs.	2 - 2 1/2 hrs.	two 1/ii - three hrs.	iii - three one/2 hrs.
		6-8 lbs.	2 1/iv - 2 1/2 hrs.	2 1/2 - 3 hrs.	3 - iii 1/two hrs.	three 1/ii - four hrs.	4 - 4 1/2 hrs.
Sirloin tip	300-325°F	3 one/2-4 lbs.	35 min.	36 min.	38 min.	39 min.	40 min.
Rolled rib	300-325°F	five-7 lbs.	32 min.	35 min.	38 min.	43 min.	48 min.
Rolled rump	300-325°F	iv-6 lbs.	25 min.	26 min.	28 min.	29 min.	30 min.
Whole tenderloin	425°F	4-5 lbs.	45-60 min. total	l-60 min. total	60-70 min. total
One-half tenderloin	425°F	2-iii lbs.		35-40 min. total	45-l min. total
Meatloaf	350°F	one 1/2 lbs.			75 min. total
Annotation: Starting time with meat at refrigerated temperature. Remove the meat from the oven when information technology reaches 5° to 10°F below the desired doneness; the temperature volition go along to ascent as the meat stands.
Pan Fried Beef
Beef Cut	Thickness		Guess Cooking Time (total time)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Cube steak	1/two inch						vi-8 min.
Steak	ane inch		8-eleven min.	11-12 min.	12-fourteen min.	14-15 min.	15-17 min.
Pan Broiled Beef
Beefiness Cutting	Thickness		Approximate Cooking Time (full time)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Cube steak	1/2 inch						5-8 min.
Rib middle steak	1 inch		fifteen min.		20 min.
	1 ane/2 inches		25 min.		30 min.
	two inches		35 min.		45 min.
Porterhouse steak	1 inch		20 min.		25 min.
	1 i/2 inches		thirty min.		35 min.
	2 inches		40 min.		45 min.
Chuck bract steak	three/4 inch		fourteen min.		20 min.
	1 inch		xx min.		25 min.
	i 1/2 inches		35 min.		40 min.
Tenderloin steak	1 inch		x min.		15 min.
	ane 1/2 inches		xv min.		20 min.
Sirloin steak	1 inch		20 min.		25 min.
	i 1/2 inches		30 min.		35 min.
	2 inches		40 min.		45 min.
Meridian loin steak	1 inch		15 min.		20 min.
	1 1/two inches		25 min.		thirty min.
	ii inches		35 min.		45 min.
Tiptop round	i inch		20 min.		xxx min.
	1 1/2 inches		30 min.		35 min.
Flank steak	1 - i 1/2 lbs.		12 min.		14 min.
Hamburger patty*	1 inch		8 min.		12 min.
Oven Broiled Beef
Beef Cut	Thickness		Estimate Cooking Time (for each side)
			Rare (140°F)	Medium-rare (145°F)	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Steak	ane inch		5 min.		6 min.		eight min.
Steak	2 inches		16 min.		18 min.		xx min.
Beef Grilled with Medium-high Heat
Beefiness Cut	Thickness/Weight		Approximate Cooking Fourth dimension (for each side )
			Rare (140°F)*	Medium-rare (145°F)*	Medium (160°F)	Medium-well (165°F)	Well Done (170°F)
Rib centre	iii/4 inch		5-vii min.	6-8 min.	7-ix min.	8-10 min.	nine-eleven min.
New York strip	1 inch		viii-10 min.	9-11 min.	10-12 min.	eleven-13 min.	12-xiv min.
Flank steak	1 - 1 one/2 lbs.		10-fifteen min.	xiv-18 min.	15-19 min.
Steaks (Porterhouse, rib, ribeye, sirloin, T-bone, tenderloin, top loin)	1 inch		vi-seven min.	6-8 min.	7-9 min.	8-10 min.	ix-11 min.
	1 i/2 inches		ten-12 min.	11-13 min.	12-15 min.	fourteen-xviii min.	fifteen-19 min.
	two inches		15-17 min.	sixteen-xviii min.	17-19 min.	eighteen-20 min.	xix-22 min.
Ribs (back)	cutting in 1-rib portions				ten min.
Tenderloin	Half: ii-3 lbs.			10-12 min.
	Whole: 4-six lbs.			12-fifteen min.
Hamburger patty*	1 inch thick/half dozen-oz		iv min.	5 min.	six min.	7 min.	8 min.
*Note: Hamburgers should be cooked to at least 160°F to reduce the chance of nutrient-borne illnesses in small children, the elderly, and those with compromised immune systems.
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high oestrus. When grilling with Direct Estrus the coals (or burners on a gas grill) are heated to a medium heat. Apply these heat settings unless y'all have a recipe that states something unlike. See how to examination the grill temperature.

Beef Cooked at 325°F in an Oven Bag
Beefiness Cut	Total Weight	Approximate Cooking Time (total time)			Add Water to Oven Pocketbook	Meat Thermometer Temperature
		Regular-Size Oven Bag 10"10 16"	Big-Size Oven Pocketbook xiv"x 20"	Turkey-Size Oven Purse 19"x 23 one/ii"
Chuck pot roast (boneless)	i ane/two-2 1/2 lbs.	one 3/4 - 2 hrs.			1/2 cup	Fork Tender
	3-5 lbs.		2 ane/two - iii hrs.		1/two cup	Fork Tender
Tri-tip roast	1 1/2 - 2 lbs.	50-55 min.			None	145°F
Round tip roast (sirloin top)	3-4 lbs.	1 1/2-1 3/4 hrs			1/4 cup	145°F
	4-eight lbs.		1 one/two-2 i/2 hrs		ane/4 cup	145°F
Eye of round roast	ii-iii lbs.	ane - one 1/4 hrs.			ane/iv cup	145°F
	three-five lbs.		1 1/4-one three/four hrs.		1/four cup	145°F
Meridian circular (London broil)	3 - iii i/two lbs.		55-sixty min.		1/2 cup	145°F
Rump roast	2-four lbs.	1 one/2 - 2 hrs.			1/4 cup	160°F
	iv-8 lbs.		2 - ii one/2 hrs.		1/4 cup	160°F
Bottom round roast	2-iv lbs.	one 1/ii - two hrs.			i/4 cup	160°F
	4-viii lbs.		two - two ane/2 hrs.		1/4 cup	160°F
Prime number rib roast	2-three lbs.	iii/4 - 1 1/4 hrs.			None	145°F
	3-5 lbs.		i 1/two - two hrs.		None	145°F
Beefiness rib roast (small end, four ribs)	eight-10 lbs.			2 ane/2-2 3/four hrs	None	145°F
Brisket (boneless, whole)	eight-10 lbs.			3 - 3 1/4 hrs.	1/2 cup	Fork Tender
Brisket (boneless, half)	2-3 lbs.	1 ane/2 - 2 hrs.			i/2 loving cup	Fork Tender
	3-5 lbs.		2 1/2 - 3 hrs.		1/2 cup	Fork Tender
Corned beef brisket	2-3 lbs.	2 1/2 - 3 hrs.			1/ii cup	Fork Tender
	3-v lbs.		iii - 3 ane/2 hrs.		1/2 cup	Fork Tender
Oven Handbag Instructions: Preheat the oven to 325°F. Add ane tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the beef. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. If using a turkey-size oven bag for a beef cut smaller than 12 lbs., assemble the oven bag loosely around the beef allowing room for estrus circulation; then close the bag with a nylon tie, and cut away any backlog oven bag.

Average of 4.forty out of v stars

"a larger chuck roast is super easy, my method may not be the fanciest fashion with all the cullinary techniques, I dont have all the gadgets and things due to a lack in space to store things, and i employ whatever basic cooking utensils i have available to me in my modest kitchen. anywho, i take the chuck roast and coat generously in salt and pepper put in dutch oven (or roasting pan if you have i) on medium/high heat cook on stove top until it is prissy and gold brow on both sides, deglaze with wine or broth, and so throw my veggies and residuum of liquid and put vented foil over the top and then put that whole thing in oven at 300 degrees and cook it that fashion for 8 hours (the longer the amend) only cooking it this way i go a very tender fall apart roast. if anyone wants my full recipe experience gratuitous to email me I just cutting out a lot of the item because this is a mail on cooking fourth dimension and was responding to a few comments I read with questions on larger chuck roasts and cook time. hope this helps!"

"I appreciate ALL of the charts that are linked together here. When I was first married I was given a meat & fish cookbook that illustrated each cut of meat, explained how to cook it - roast, braise, etc., and the internal temperature and time necessary for each cut to be done. The book included a section on game so I could cook opossum, rabbit, racoon, etc., although I never did. Eventually that volume was worn to tatters considering it was my cooking bible. I accept been looking for a similar book since then, with no luck. However, these charts are quite similar to those that I no longer have and I THANK YOU for posting them. Even after cooking for many years, I nevertheless need a reference and these charts are not bad."

"I purchased a sixteen pound chuck roast, and was looking to notice out how long to cook it so that information technology would exist nice and tender. I have cooked plenty of chuck roast in my crock pot and they take come out excellent every time. However, I have non cooked a 16 pound chuck roast. Then, I came across your beef cooking times, and got excited a petty to fast. The only mention of a chuck roast is to cook it in a stinking lousy roasting pocketbook. What if someone doesn't take a roasting bag. Am I suppose to go to the store again just so I tin cook it in a bag. Why tin can't you show normal oven baking times for a chuck roast instead of leaving it out all together. Unhappy and will delete y'all in my email box."

"Got a new grill so now I estimate I improve learn to utilise it. I will definitely need some help then thanks for the nautical chart with the beef grilling times on it. I recollect I better kickoff with hamburger patties!"

"I printed out this chart so this summer when I am trying to grill some steaks I will accept an idea of how long to cook them. It at to the lowest degree gives me an idea of how many minutes per side for the different range of doneness. Hopefully this helps improve my grilling skills!"

"Gabriella, they besides have a Boring Cooker Conversion Chart that might be helpful. Just go to http://www.recipetips.com/kitchen-tips/t--914/slowcooker-conversion-chart.asp and you will see how to convert conventional cooking times for slow cooking."

"Great information on different beef cooking methods. I wished information technology included some info on tedious cooking though."

"We historic our anniversary by having the family over for dinner and prepared a beef tenderloin, which I had never fixed before. I used this chart and cooked it until it read 145 degrees on a meat thermometer. It stood for 15 minutes and when I carved it its temperature was 150 degrees. It was perfect. I wanted it somewhere between medium rare and medium. We all loved it."

"We oven broiled some steaks because it was too cold to grill. We had never broiled steaks so we used this chart for reference. They came out pretty good. Mine was mayhap just a bear upon too done but my wife's was just how she likes it."

"I cooked a rump roast today, not a rolled one though, but used cooking temperature and cooking times from this nautical chart. Cooked at 300 degrees for a little over two hours. Was a petty pink inside, just the way I wanted it!"

"We had never cooked a brisket earlier and had gotten i to effort simply didn't know how long to melt or temps to cook at. Googled "brisket cooking times" and institute this helpful chart. We had an 8 lb. brisket and used a cooking bag. Baked it for 3 hours at 325 degrees. It was perfect, very tender and delicious."

"Very helpful. Give thanks you lot for this."

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Source: https://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp

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