Pan Cooking

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Perfect for small and tender beef portions measuring 1/2 inch thick or less, pan cooking delivers flavor in minutes. Savory meat juices trapped in the pan will ensure your meat stays moist and rich-tasting.

Directions

  1. Heat heavy nonstick skillet over medium heat (steaks ¾ inch or thicker) or medium-high heat (steaks ½ inch or thinner) for 5 minutes.
  2. Remove beef from refrigerator and season as desired. Place steaks in preheated skillet without overcrowding. Do not add oil or water; do not cover. (For steaks ½ inch or thinner add oil to skillet.)
  3. Cook steaks according to chart, turning once. Remove from pan at 145° F (medium rare) to 160° F (medium).
  4. After cooking, season beef with salt, if desired.
Beef Cut Thickness Time
(Minutes)
Chuck Eye Steak, Boneless ¾ inch 9 to 11
1 inch 12 to 15
Chuck Top Blade Steak ½ inch 3 to 4
¾ inch 10 to 12
1 inch 13 to 17
Cubed Steak 3 to 4
Eye Round Steak ½ inch 2 to 4
New York Strip Steak ¾ inch 7 to 9
1 inch 10 to 13
Ribeye Steak ¾ inch 8 to 10
1 inch 12 to 15
Round Tip Steak 1/8 inch 1 to 2
Porterhouse Steak ¾ inch 11 to 13
1 inch 14 to 17
T-Bone Steak ¾ inch 11 to 13
1 inch 14 to 17
Tenderloin Steak ¾ inch 7 to 9
1 inch 10 to 13
Top Sirloin Steak ¾ inch 10 to 13
1 inch 15 to 20

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Ideal cuts: your at-a-glance guide to really great meals.

For flavor-filled, juicy beef every time, be sure to match the perfect cut with cooking method.

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Pan Cooking