Stove Top Skillet Beef
The method of stove top skillet or pan grilling beef has been used since tyhe dawn of cast iron cooking pans. Meat Spot brings you an updated version of this age old method.
Hints for stove top skillet cooking.
Step 1: Heat a heavy nonstick skillet over medium heat for 5 minutes.
Step 2: Season beef with your choice of herbs, spices, or one of the many rubs available from Meat Spot as desired. Place in the preheated skillet. Do not overcrowd the meat and don't add any oil or water. Do not cover unless specified in the cooking guide below.
Step 3: Cook according to the cooking guide, turning once. For cuts 1 inch thick or thicker, turn occasionally. Remove excess drippings as they accumulate. After cooking, season with salt, if desired.
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Stove Top Skillet Cooking Beef Guidelines |
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| Beef Cut | Thickness/Weight | Approx. Total Cooking Time Over Medium Heat |
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| Ribeye Steak | ¾ inch 1 inch |
8 to 10 minutes 12 to 15 minutes |
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| Porterhouse/T-Bone Steak | ¾ inch 1 inch |
11 to 13 minutes 14 to 17 minutes |
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| Shoulder Center Steak | ¾ inch 1 inch |
9 to 12 minutes 13 to 16 minutes |
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| Shoulder Tender Petite Roast Medallions |
½ to ¾ inch | 5 to 6 minutes | ||
| Shoulder Top Blade (Flat Iron Steak) |
13 to 15 minutes | |||
| Top Loin Steak boneless |
¾ inch 1 inch |
10 to 12 minutes 12 to 15 minutes |
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| Tenderloin Steak **Use medium-high heat for ½ inch thick steak |
½ inch ¾ inch 1 inch |
3½ to 5½ minutes** 7 to 9 minutes 10 to 13 minutes |
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| Top Sirloin Steak boneless |
¾ inch 1 inch |
10 to 13 minutes 15 to 20 minutes |
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| Top Round Steak (marinate) Recommend cooking to medium-rare doneness (145°F) only. |
¾ inch 1 inch |
11 to 12 minutes 15 to 16 minutes |
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| Round (Sirloin) Tip Center Steak Recommend cooking to medium-rare doneness (145°F) only. |
¾ inch 1 inch |
11 - 13 minutes (covered) 14 to 15 minutes (covered) |
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| Round (Sirloin) Tip Side Steak (marinate) Recommend cooking to medium-rare doneness (145°F) only. |
¾ inch 1 inch |
10 to 12 minutes (covered) 13 to 15 minutes (covered) |
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| Chuck Eye Steak boneless |
¾ inch 1 inch |
9 to 11 minutes 12 to 15 minutes |
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| Chuck Top Blade Steak boneless |
¾ inch 1 inch |
10 to 12 minutes 13 to 17 minutes |
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| Ground Beef Patties USDA/FSIS recommends cooking ground beef to medium (160°F) doneness, until not pink in center. |
½ x 4 inch patties (4 oz) ¾ x 4 inch patties (6 oz) |
10 to 12 minutes 12 to 15 minutes |
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| The times in these guidelines are for medium rare to medium doneness. All Cooking times are based on beef removed directly from the refrigerator. Always use a meat thermometer to insure food safety. We are not responsible for typographical errors. |
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