Cooking Beef: Skillet Meals

Use a skillet to quickly fry or broil tender cuts of beef to perfection.
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Pan-Frying

Pan-frying preserves the flavor of the beef and lends a nice brown color — perfect for tenderloin steaks. Cuts such as cubed steak or other cuts that are floured or breaded may require additional oil to prevent sticking.

  1. Heat a small amount of oil in heavy nonstick skillet over medium heat until hot.
  2. Season beef as desired. Place beef in preheated skillet. Don't overcrowd, add water or cover.
  3. Pan-fry to desired doneness, turning occasionally. After cooking, season beef with salt, if desired.

Pan-Broiling

To pan-broil steaks, simply sear them on each side for two to three minutes in a hot, oiled pan. This method works wonderfully for filet mignon and sirloin, and can accommodate a variety of sauces and marinades.

  1. Heat a heavy nonstick skillet for five minutes over medium heat.
  2. Season beef as desired. Place beef in preheated skillet. Don't overcrowd, add oil or water, or cover.
  3. Pan-broil according to chart, turning once. (For cuts one inch thick or thicker, turn occasionally.) After cooking, season beef with salt, if desired.

 

Beef Cut Weight/Thickness Approximate Total Cooking Time
Medium Rare (145°F) to Medium (160°F)
CHUCK   Minutes
Chuck Eye Steak, boneless 3/4 inch
1 inch
9 to 11
12 to 15
Shoulder Top Blade Steak, boneless 3/4 inch
1 inch
10 to 12
13 to 17
Shoulder Top Blade Steak (Flat Iron) 8 ounces each 13 to 15
Shoulder Center Steak (Ranch) 3/4 inch
1 inch
9 to 12
13 to 16
Shoulder Petite Tender, Medallions*
*Use medium-high heat.
1/2 to 3/4 inch 5 to 6
RIB   Minutes
Ribeye Steak 3/4 inch
1 inch
8 to 10
12 to 15
LOIN   Minutes
Porterhouse/ T-bone steak 3/4 inch
1 inch
11 to 13
14 to 17
Top Loin (Strip) Steak, boneless 3/4 inch
1 inch
10 to 12
12 to 15
Tenderloin Steak 3/4 inch
1 inch
7 to 9
10 to 13
SIRLOIN   Minutes
Top Sirloin Steak, boneless 3/4 inch
1 inch
10 to 13
15 to 20
ROUND   Minutes
Recommend cooking round cuts to medium rare (145°F) doneness only.    
Top Round Steak (marinate) 1 inch 15 to 16
Bottom Round Steak
(Western Griller) (marinate)
3/4 inch
1 inch
11 to 14
16 to 22
Round Sirloin Tip
Center Steak
3/4 inch
1 inch
11 to 13
14 to 15
Roind Sirloin Tip
Side steak (marinate)
3/4 inch
1 inch
10 to 12
13 to 15
OTHER   Minutes
Ground Beef Patties
Cook to medium
(160°F) doneness.
1/2 inch
(4 ounces each)
3/4 inch
(6 ounces each)
10 to 12
12 to 15

 

Beef Cut Servings per .lb (3 oz. cooked)
Boneless Steaks 3-1/2 to 4

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