| 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 |