How to Use these roasting charts:

These are some guidelines for times and temperatures in relation to cooking a roast, or

steak. There are variables like, humidity, and recovery of oven, grill or stove top temp due

to ambient conditions. Times below will vary due to your equipment, and the conditions

like temperature, listed above. Follow these guidelines utilizing a thermometer to gauge

the internal temperature of the meat.


Searing: Roasts should be seared by brushing with olive oil, and at minimal salt and pepper for

seasoning. Start by heating a skillet pan to high heat and place the meat in the pan to a

caramel color on each side. Searing can be done ahead and then just before cooking pull

your meat out of the refrigeration and temper for ½ hour before cooking.





of meat




Time P/lb



Time p/lb




Top of the


325 - 350 Medium 9 - 11 minutes 7 - 9 minutes

Eye of the


325 - 350 Medium 7 - 8 minutes 6 - 7 minutes
  Sirloin 325 - 350 Medium 6 - 7 minutes 4 - 5 minutes
  Tenderloin 325 - 350 Medium 7 - 9 minutes 5 - 8 minutes

Rib Eye


(prime rib)

325 - 350 Medium 9 - 11 minutes 7 - 9 minutes
  Rib Eye Bone In 325 - 350 Medium 10 - 11 minutes 8 - 9 minutes

Lamb Leg


325 - 350 medium 10 - 13 minutes 9 - 11 minutes

Lamb Leg

Bone in

325 -350 medium 12 - 14 minutes 10 - 11 minutes


Temperature, color and firmness can all be used to identify the desired result for your meat. Here is a guideline, used along

with the time guidelines above, that will help determine if your beef is done the way you like it.


135 degrees = Rare      140 degrees = Medium Rare      145 degrees = Medium      150 degrees = Medium Well      155 degrees = Well Bright

Red Cool Center          Lighter Red Warm Center          Pink Warm Center             Grey Warmer Center                    Dark Grey, Hot

Spongy                           Soft                                                 Tender                                  Firm                                                Hard


Note:     Carry over cooking is a term in cooking that starts when a roast comes out of the oven. The internal temperature of

the roast continues to rise until it peaks, usually about 20 minutes. The internal temperature can rise as much as 10

degrees or so. When cooking a roast you should consider the carry over cooking. If you over cook to begin with, carry over

cooking will really over cook your product. By letting your roast rest for 20 minutes it will allow the juices to relax, and

the juices will not rush out of the meat when you slice into it.

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