Cooking beef to perfection can seem daunting, but with the right techniques and cooking times, you’ll have tender, juicy beef every time. The cooking time depends on the cut, thickness, and desired doneness, but these guidelines will help you nail it.
Choosing Your Cut
The first step is choosing the right cut of beef for your cooking method. Tougher cuts like chuck roast and brisket do well with slow, moist cooking methods like braising. More tender cuts like ribeye and tenderloin can be quickly cooked with dry heat like grilling or roasting. Here are some of the most popular beef cuts:
- Steaks: Ribeye, strip, tenderloin, flank, skirt, hanger
- Roasts: Rib roast, sirloin tip, tri-tip, tenderloin
- Ground beef: Chuck, sirloin, brisket
Pick a cut that matches your cooking method and consider thickness. Thicker cuts take longer to cook. For steaks, 1-inch is ideal. Roasts should be 3-5 lbs.
Determining Doneness
Beef can be cooked to various doneness levels
- Rare: 120-125°F, red center
- Medium rare: 130-135°F, warm red center
- Medium: 140-145°F, pink center
- Medium well: 150-155°F, slight pink center
- Well done: 160°F+, uniformly brown throughout
Rarer beef is juicier and more tender For most cuts, medium rare strikes the best balance Tougher cuts can benefit from longer cooking to medium or beyond. Use an instant read thermometer to check for doneness.
Cooking Methods and Times
Grilling
Grilling uses dry heat to quickly cook smaller, tender cuts. Heat the grill to high heat 500-600°F. Grill steaks 4-8 minutes per side depending on thickness and doneness. Let rest 5 minutes before serving.
Pan Searing
Like grilling, pan searing uses dry heat to quickly cook thinner steaks and chops. Heat an oiled cast iron or stainless steel skillet over high heat until very hot. Add steak and cook 2-5 minutes per side depending on thickness. Let rest 5 minutes before serving.
Roasting
Roasting uses dry heat to slowly cook larger roasts. Preheat oven to 325°F. Place roast on a rack in a roasting pan and cook according to size:
- 3-4 lbs: 45 min (rare) to 1 hr 15 min (medium)
- 4-6 lbs: 1 hr (rare) to 1 hr 30 min (medium)
- 6-8 lbs: 1 hr 15 min (rare) to 2 hrs (medium)
Let rest 15 minutes before slicing.
Braising
Braising uses moist heat to break down tough cuts into tender, fall-apart meat. Brown roast in an oiled Dutch oven. Add broth, wine or other braising liquid to come halfway up the meat. Cook covered in a 300-325°F oven until fork tender:
- 3-4 lbs: 2-3 hours
- 4-6 lbs: 3-4 hours
- 6-8 lbs: 4-5 hours
Slow Cooking
A slow cooker braises tough cuts like chuck roast into succulent shredded beef. Add aromatics like onions and garlic, then cover with broth. Cook on low 8-10 hours for 3-5 lbs. Shred with forks when done.
Ground Beef
Ground beef is often used for burgers and meatloaf. Form patties 3/4″ thick or shape meatloaf mixture into a 9×5″ loaf. Cook at 350°F until browned and 160°F internally, about 40 minutes for patties or 1 hour for meatloaf.
Doneness Tips
- Use a meat thermometer for the most accurate results
- Temperatures will rise 5-10°F during resting time
- Cook roasts and thicker steaks to 5°F below final target temp
- Avoid cutting meat to check doneness which releases juices
With the right cut, technique, and cooking time, you’ll have perfect beef every time. Checking temperatures and allowing resting ensures juicy, tender results. Master these basics and you’ll gain confidence cooking beef for your family or at your next grill-out.
How To Make Perfect Roast Beef
- Beef: Roast beef demands a cut that is large and lean and evenly shaped. My go-to is top round, which ticks all those boxes and is the most tender of all the cuts from the beef round (a region of the hind leg).
- Olive Oil: A little oil is necessary to turn the garlic and herbs into a paste we can slather over the roast. The oil also conducts heat, aiding crust formation.
- Garlic: Garlic and Mediterranean herbs just have chemistry. I love the way the garlic turns roasty in the oven.
- Herbs: I went with the classic combo of thyme and rosemary, but feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer.
- Salt: Large cuts of meat require a generous amount of salt. A good rule of thumb is to use 1 tsp. kosher salt for every pound of beef.
- Black Pepper: There’s just something about the sharp, woodsy kick of black pepper that makes beef taste beefier.
To get a great crust, it helps to let the surface of the beef dry out a bit before the roast hits the oven—it’ll brown much faster this way. To that end, I recommend placing the roast on a wire rack set inside a baking sheet and refrigerating it for at least 1 hour and up to overnight. Do not cover the roast—we need it exposed to the circulating air of the fridge. This step is optional, but I strongly recommend it.
Okay, let’s get ready to roast! Rev up your oven to 450°. While the oven is preheating, make the herb rub. Stir the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl to combine. Do bear in mind the golden rule of 1 tsp. salt per pound of beef and adjust accordingly, depending on the size of your roast. Massage the rub all over the roast—don’t forget the bottom!
Roasting time! If you’ve got a probe thermometer, now’s the time to use it—it makes it a breeze to monitor the internal temperature of the roast. Just make sure the probe is inserted into the center of the roast and no further—you can make sure of this by rehearsing the insertion depth with the probe pressed against one end of the roast. No probe thermometer? No problem. Any instant-read thermometer will get the job done. Roast the beef, still on the wire rack, for 15 minutes to kickstart browning. Reduce the oven temperature to 325° and continue to roast until the beef reaches an internal temperature of 130° to 135°, 1 1/2 to 1 3/4 hours. At this point it’s tempting to slice the beef and serve it fresh from the oven. Don’t do it—the juices will run right out of the roast. Instead, loosely tent the roast with foil and allow it to rest for 30 minutes to give the juices time to redistribute within the roast.
If the roast was trussed, snip off and remove the butcher’s twine. Transfer the roast to a cutting board and cut crosswise into thin slices. And there you have it: tender roast beef with a gorgeous, deeply browned crust.
Full list of ingredients and directions can be found in the recipe below.
- The best cut of beef for roast beef: Theres no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. I usually use a top-round roast, but a bottom-round roast would work too. If youre unsure, ask your butcher! Since the meat is slow-roasted, tougher, leaner cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.
- How long should I cook my roast beef? That depends on two things: the size of your roast and your desired doneness. My 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours 15 minutes.
- Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and I swear itll come in handy more than just this once. Pro tip: For an accurate reading make sure youre inserting your thermometer deep enough to hit the center of the roast. For medium-rare, aim for an internal temperature of about 130°; for medium, aim for 145°. The internal temperature will continue to rise a bit as the roast rests.
- What to do with leftover roast beef: One of my favorite ways to use up roast beef leftovers is in the classic French dip sandwich. Other great options include beef stroganoff and steak au poivre soup.
Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, leave leftovers unsliced until ready to reheat. To freeze, wrap leftovers in plastic wrap and store in a freezer-safe bag for up to 3 months. Advertisement – Continue Reading Below
- 1 (4-lb.) round roast
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme leaves
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
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- Step 1 Recommended: Place roast on a wire rack set in a baking sheet. Refrigerate uncovered at least 1 hour or up to overnight.
- Step 2 Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
- Step 3 Place roast in roasting pan fitted with a roasting rack. Roast 15 minutes, then reduce oven temperature to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well.
- Step 4 Remove from oven and let rest 15 to 30 minutes before serving.
Gordon Ramsay’s ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak
FAQ
How long should I cook my beef for?
Cover and roast in the oven for 2.5-3 hours or until beef is tender with an internal temp of 200-210 degrees F (add 40-60 minutes per pound over 3 pounds).
How long does beef need to be cooked?
The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.
How long should you cook beef in a pan?
Rare to Medium-Rare Steak: two to three minutes per side over medium-high heat. Medium-Rare to Medium Steak: three to four minutes per side. Medium to Well-Done: four to five minutes per side.
How long to cook a 2 lb roast?
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Quorahttps://www.quora.comHow long should I cook my chuck roast (2 to 3 lbs) in a crock pot?Sep 18, 2019
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CopyKat Recipeshttps://copykat.comPerfect Oven Roast Beef Recipe | Foolproof MethodNov 9, 2023 — Instructions * To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperatu…
How long does it take to cook roast beef?
As a general guideline, a roast beef cooked at 325°F (163°C) will take approximately 20 minutes per pound for medium-rare, 25 minutes per pound for medium, and 30 minutes per pound for well-done.
How do you cook a 2 pound roast beef?
Tent the roast beef to prevent drying out and promote even cooking. Use a meat thermometer to ensure the roast beef is cooked to the desired level of doneness. Let the roast beef rest to redistribute the juices and retain its tenderness and flavor. How Long to Cook Roast Beef in the Oven? Q: How long to cook a 2-pound roast beef in the oven?
How long do you cook a roast beef in a pressure cooker?
A: A roast beef can be cooked in a pressure cooker for around 30-60 minutes, depending on the size and type of roast beef. Q: How to cook a roast beef to medium-rare? A: To cook a roast beef to medium-rare, cook it in the oven at 325°F (165°C) for 20-25 minutes per pound, or until it reaches an internal temperature of 130-135°F (54-57°C).
How do you cook a roast beef in the oven?
Use the right oven temperature and cooking time based on the type of roast beef and desired level of doneness. Tent the roast beef to prevent drying out and promote even cooking. Use a meat thermometer to ensure the roast beef is cooked to the desired level of doneness.
How long does it take to cook a roast in the oven?
The cooking time for a roast beef in the oven varies depending on its size. A 1½-pound roast can take as little as 30 minutes for medium-rare (135ºF), while an 8-pound roast can take up to 3½ hours to reach medium (150ºF) doneness. Use our roasting chart for specific times and temperatures. When cooking a roast in the oven, keep it uncovered until it reaches the desired doneness.
How long do you cook a tender cut of beef?
Tender cuts of beef require shorter cooking times and higher cooking temperatures to ensure they are cooked to perfection. Here are the recommended cooking times and temperatures for tender cuts: Rare: Cook the beef for 3-4 minutes per side at a temperature of 125°F (52°C).