Three Easy Steps to Stove-Top Skillet Cooking

(Pan-Broiling, Saut�ing)

Heat heavy nonstick skillet over medium heat for 5 minutes.
Season beef with herbs or spices, as desired. Place in preheated skillet. Do not overcrowd. Do not add oil or water; do not cover.
Cook according to timetable, turning once. (For cuts 1 inch thick or thicker, turn occasionally.) Remove excess drippings as they accumulate. After cooking, season with salt, if desired.

Stove-Top Skillet Cooking Guidelines
Beef Cut	Thickness/Weight	Approximate Total Cooking Time Over Medium Heat (medium rare to medium doneness)
Ribeye Steak	3/4 inch 1 inch	8 to 10 minutes 12 to 15 minutes
Porterhouse/T-Bone Steak	3/4 inch 1 inch	11 to 13 minutes 14 to 17 minutes
Top Loin Steak boneless	3/4 inch 1 inch	10 to 12 minutes 12 to 15 minutes
Tenderloin Steak Use medium-high heat for 1/2-inch thick steak.	1/2 inch 3/4 inch 1 inch	3-1/2 to 5-1/2 minutes 7 to 9 minutes 10 to 13 minutes
Top Sirloin Steak boneless	3/4 inch 1 inch	10 to 13 minutes 15 to 20 minutes
Top Round Steak (marinate) Recommend cooking to medium rare (145�F) doneness only.	3/4 inch 1 inch	11 to 12 minutes 15 to 16 minutes
Chuck Eye Steak boneless	3/4 inch 1 inch	9 to 11 minutes 12 to 15 minutes
Chuck Top Blade Steak boneless	3/4 inch 1 inch	10 to 12 minutes 13 to 17 minutes
Ground Beef Patties USDA/FSIS recommends cooking ground beef to medium (160�F) doneness, until not pink in center.	1/2 x 4 inches (4 oz) 3/4 x 4 inches (6 oz)	10 to 12 minutes 12 to 15 minutes
All cooking times are based on beef removed directly from refrigerator.

Beef Cut