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Timetable for Panfrying Meats
Here's a helpful guide for panfrying your meat tonight.
Timetable for Panfrying Meats
| Cut of Meat |
Thickness
in Inches
|
Approximate Cooking Time in Minutes |
Final Doneness Temperature |
| BEEF |
Rib Eye Steak
|
3/4
1
|
8 to 10
12 to 15
|
145ºF medium-rare to
160ºF medium
|
| Porterhouse/T-Bone Steak |
3/4
1
|
11 to 13
14 to 17
|
145ºF medium-rare to
160ºF medium
|
| Top Loin (Strip) Steak |
3/4
1
|
10 to 12
12 to 15
|
145ºF medium-rare to
160ºF medium
|
| Top Blade Chuck Steak |
8 oz each |
13 to 15 |
145ºF medium-rare to
160ºF medium |
| Tenderloin Steak (use medium-high heat for 1/2-inch thickness) |
1/2
3/4
1 |
3 to 5
7 to 9
10 to 13 |
145ºF medium-rare to
160ºF medium |
| Top Sirloin Steak (boneless) |
3/4
1 |
10 to 13
15 to 20 |
145ºF medium-rare to
160ºF medium |
| Top Round Steak (best when marinated before cooking) |
3/4
1 |
11 to 12
15 to 16 |
145ºF medium-rare to
160ºF medium |
| Cubed Steak (use medium-high heat) |
_______ |
3 to 5 |
145ºF medium-rare to
160ºF medium |
Ground Patties
4 per lb
4 per 1 1/2 lb |
1/2 (4-inch diameter)
3/4 (4-inch diameter) |
10 to 12
12 to 15 |
160ºF medium
160ºF medium |
| VEAL |
| Chop, Loin or Rib (use medium-high heat) |
3/4 to 1 |
10 to 14 |
160ºF medium |
| Cutlet (use medium-high heat) |
1/4 |
4 to 6 |
160ºF medium |
| Ground Patties (use medium-high heat) |
1/2 |
9 to 12 |
160ºF medium |
| PORK* |
| Chop, Loin or Rib (bone-in or boneless) |
3/4 to 1
|
8 to 12 |
145ºF medium
|
| Cutlets (bone-in or boneless) |
1/4 |
3 to 4 |
Tender |
| Tenderloin Medallions |
1/4 to 1/2
1/2 |
4 to 8
8 to 10 |
Tender
145ºF medium (let stand at least 3 minutes) |
| Ground Patties |
1/2 |
8 to 10 |
160ºF medium |
Ham Slice, Cooked
Ham Steak, Cooked |
1/2
1 |
6 to 8
8 to 10 |
140ºF medium
140ºF medium |
| LAMB |
| Chop, Loin or Rib |
1 |
9 to 11 |
160ºF medium |
| Ground Patties |
1/2 |
9 to 12 |
160ºF medium |
*USDA recommends pork be cooked to 145ºF with a 3-minute resting period. If you prefer pork more well done, cook to 160ºF.