Cooking times for beef

Steaks

Fry: minute steak

1-2 mins each side

Grill or fry: fillet 2-3cm (3⁄4-11⁄4) thick

For each side allow: rare 3-4 mins; medium 4-5 mins; well done 6-7 mins

Grill or fry: Denver steak 2cm (3⁄4) thick

For each side allow: rare 11⁄2-2 mins; medium 2-21⁄2 mins

Grill or fry: sirloin, rump, rib eye 2cm (3⁄4) thick

For each side allow: rare 21⁄2 mins; medium 4 mins; well done 6 mins

Grill or fry: at iron steak 2cm (3⁄4) thick

For each side allow: rare 2 mins; medium rare 3-4 mins; medium 5-7 mins. For best results cover with foil and rest for 5-10 minutes before serving

Stir-fry: sirloin, rump, rib eye cut into strips

2-4 mins + 2 mins with vegetables

Joints

Oven roast: topside, brisket, rib, mini joints

Oven: gas mark 4-5, 180-190°C, 350-375°F
rare 20 mins per 450g/1lb + 20 mins Internal temp approx 60°C, medium 25 mins per 450g/1lb + 25 mins Internal temp approx 70°C, well done 30 mins per 450g/1lb + 30 mins Internal temp approx 80°C

Pot roast: silverside, rib, brisket

Oven: gas mark 4-5, 180-190°C, 350-375°F 30-40 mins per 450g/1lb + 30-40 mins

Joints and steaks

Casserole, stew and braise: topside/braising steak, dice and daubes, shin and leg

Oven: gas mark 3, 170°C, 325°F
Stew: 2-3 hours Braise: braising steak (shin, leg, neck) 11⁄2-21⁄2 hours

Mince

Fry, dry fry

To use mince that is then cooked with other ingredients, such as Bolognese, start by browning the mince. In a good-sized pan, fry, either dry or with just a little oil, for 4-6 mins. Don’t put too much mince in the pan,
or it will steam! Batch fry instead.

Burgers, about 1-2cm (1⁄4-3⁄4) thick

Shape the raw mince into burgers. Fry/grill: 4-6 mins each side. Roast in the oven: gas mark 4-5, 180-190°C, 350-375°F 15-20 mins