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Home > Food > Beef > Cooking Beef

Cooking Beef

There are several methods of cooking beef. The best method depends upon the particular cut of beef. Tougher cuts should be cooked a long time with lower heat (roasting) while better cuts, like steaks, can be cooked quickly over high heat.

E Coli bacteria is a danger with undercooked ground beef. E Coli is found in the digestive tract of cows and can be introduced into ground beef during processing. For this reason, ground beef should be cooked until it is no longer pink. With whole cuts (like steaks) the only danger is on the surface of the cuts so as long as the outside has been seared, it is safe to eat the beef rare.


To roast, place the beef, fat side up, on a rack in a shallow roasting pan. Place a meat thermometer in the thickest part of the beef so that it does not touch bone or fat. Roast in the oven until it beef is 5 degrees below desired temperature (140 for rare, 160 for medium). Remove beef and cover it with an aluminum foil tent. Allow the beef to rest for 15-20 minutes before carving.

Cut Temperature Pounds   Minutes per lb
Eye round 325 2-3 rare 20-22
Rib 325 4-6 rare 23-25
      medium 27-30
    6-8 rare 26-32
      medium 34-38
Rib eye 350 4-5 rare 30-35
medium 20-22
Round tip 325 2-4 rare 30-35
      medium 35-40
    4-6 rare 25-30
      medium 30-35
Tenderloin 425 2-3 rare 15-17
4-6 rare 10-11
Top loin 325 4-6 rare 17-21
      medium 21-25
    6-8 rare 14-17
      medium 17-21
Top round 325 4-6 rare 25-30
medium 30-35


If the beef has a large ring of fat around the outside, slash the fat diagonally at one inch intervals to keep it from curling up during cooking. Place the beef 4-5 inches over hot coals. Turn the beef once, half-way into cooking. The same times apply to broiling beef in the oven.

Cut thickness
in inches
Porterhouse, t-bone steak 3/4 8 12
1 10 15
Sirloin steak 3/4 10 15
  1 16 21
Tenderloin 1 10 15
Top loin steak 3/4 8 12
  1 12 17
Chuck shoulder steak 3/4 11 14
1 14 18
Top round steak 1 15 18




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