Timetable for Panbroiling Meats from BettyCrocker.Com

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Timetable for Panbroiling Meats

Meat Cut	Approximate Thickness (inches)	Stove-top Temperature	Meat Doneness	Approximate Total Cooking Time (minutes)
Beef Cuts
Rib Eye Steak	1/2	Medium-High	145ºF to 160ºF (medium-rare to medium)	3 to 5
Top Loin Steak	1/4	Medium-High	145ºF to 160ºF (medium-rare to medium)	2 to 3
Eye Round Steak	1	Medium	145ºF to 160ºF (medium-rare to medium)	8 to 10
Tenderloin	3/4 to 1	Medium	145ºF to 160ºF (medium-rare to medium)	6 to 9
Round Tip	1/8 to 1/4	Medium-High	145ºF to 160ºF (medium-rare to medium)	1
Sirloin (boneless)	3/4 to 1	Medium-Low to Medium	145ºF to 160ºF (medium-rare to medium)	10 to 12
Top Round	1	Medium	145ºF to 160ºF (medium-rare to medium)	13 to 16
Ground Beef Patties	1/2	Medium	160ºF (medium)	7 to 8
Veal Cuts
Loin or Rib Chops	3/4 to 1	Medium-Low to Medium	160ºF (medium)	10 to 12
Arm or Blade Steaks*	3/4	Medium to Medium-High	160ºF (medium)	13 to 14
Ground Veal Patties	1/2	Medium-Low to Medium	160ºF (medium)	6 to 7
Pork Cuts
Loin or Rib Chops (bone in)	1/2 1	Medium Medium	160ºF (medium) 160ºF (medium)	7 to 8 12 to 14
Loin Chops (boneless)	1/2 1	Medium Medium	160ºF (medium) 160ºF (medium)	7 to 8 10 to 12
Butterflied Chops	1/2 1	Medium Medium	160ºF (medium) 160ºF (medium)	8 to 9 12 to 14
Ground Pork Patties	1/2	Medium	170ºF (well)	7 to 9

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