Approximate Total
Cooking Time
CUT Weight Rare Medium
_Pounds_ _Minutes_ _Minutes_
BEEF
Chuck steak—1 inch 2⅓ 24 30
1½ inches 4 40 45
Rib steak—1 inch 1½ 15 20
1½ inches 2 25 30
2 inches 2¼ 35 45
Club steak—1 inch 1 15 20
1½ inches 1¼ 25 30
2 inches 1½ 35 45
Sirloin steak—1 inch 3 20 25
1½ inches 4¼ 30 35
2 inches 5¾ 40 45
Porterhouse steak—1 inch 2 20 25
1½ inches 2½ 30 35
2 inches 3 40 45
Ground beef patties
1 inch thick by 3 4 ounces 15 25
inches