The cooking time for beef on the stove depends largely on the cut and thickness of the meat, as well as your desired level of doneness.
Cooking Times for Steak (Pan-Seared)
These times are per side and assume medium-high heat. Adjust accordingly based on your stove and pan.
| Doneness | Time per Side (approximate) | Internal Temperature (°F) |
|---|---|---|
| Rare | 2-3 minutes | 125-130°F |
| Medium-Rare | 3-4 minutes | 130-140°F |
| Medium | 4-5 minutes | 140-150°F |
| Medium-Well | 5-6 minutes | 150-160°F |
| Well-Done | 6-7 minutes | 160°F+ |
Important Considerations:
- Thickness: Thicker steaks will require longer cooking times. Use a meat thermometer to ensure accurate doneness.
- Heat: Maintaining consistent medium-high heat is crucial. Avoid overcrowding the pan, as this can lower the temperature.
- Resting: After cooking, let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Cooking Times for Ground Beef (for sauces, etc.)
Ground beef should be cooked until it is no longer pink and reaches an internal temperature of 160°F. This typically takes 7-10 minutes over medium heat, breaking it up with a spoon and stirring frequently.
Cooking Times for Beef Stew (Simmered)
Beef stew typically requires a longer cooking time to allow the beef to become tender. Simmering for 1.5 - 3 hours is common, depending on the size of the beef cubes.
Other Beef Cuts
Different cuts of beef may be suitable for stovetop cooking, such as thinly sliced beef for stir-fries. Cooking times will vary considerably depending on the cut and the cooking method. Always use a meat thermometer to verify doneness.
