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BROILING GUIDELINES
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| BEEF CUT |
THICKNESS |
Approximate
TOTAL COOKING TIME OVER MEDIUM HEAT (medium rare to medium doneness) |
| Ribeye Steak |
3/4 inch |
8 to 10 minutes |
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1 inch |
12 to 15 minutes |
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| Porterhouse/T Steak |
3/4 inch |
11 to 13 minutes |
|
1 inch |
l4 to 17 minutes |
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| Top Loin Steak, boneless |
3/4 inch |
10 to 12 minutes |
|
1 inch |
12 to 15 minutes |
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| Tenderloin Steak
Use medium-high heat for 1/2-inch thick steak.
|
1/2 inch |
3-1/2 to 5-1/2 minutes* |
| 3/4 inch |
7 to 9 minutes |
| 1 inch |
10 to 13 minutes |
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| Top Sirloin Steak, boneless |
3/4 inch |
10 to 13 minutes |
|
1 inch |
15 to 20 minutes |
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| Top Round Steak (marinate)
Recommend cooking to medium rare (145’F) doneness onli,’.
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3/4 inch |
11 to 12 minutes |
| 1 inch |
15 to 16 minutes |
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| Chuck Eye Steak, boneless |
3/4 inch |
9 to 11 minutes |
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1 inch |
12 to 15 minutes |
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| Chuck Top Blade Steak, boneless |
3/4 inch |
10 to 12 minutes |
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1 inch |
13 to 17 minutes |
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| Ground Beef Patties |
1/2 x 4 inches |
10 to 12 minutes |
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(4/1 Ib) |
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¾ x 4 inches |
12 to 15 minutes |
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(4/1-1/2 lb) |
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| All cook times are based on beef removed directly from refrigerator |
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