Beef Cooking Time Calculator
Calculate perfect cooking times for any beef cut. Our free calculators support multiple doneness levels from rare to well-done, following USDA safe temperature guidelines.
Choose Your Beef Cut
Beef Internal Temperature Guide
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 120-125°F (49-52°C) | Cool red center |
| Medium-Rare | 130-135°F (54-57°C) | Warm red center |
| Medium | 140-145°F (60-63°C) | Warm pink center |
| Medium-Well | 150-155°F (65-68°C) | Slightly pink center |
| Well-Done | 160°F+ (71°C+) | No pink, fully cooked |
Frequently Asked Questions
What temperature should beef be cooked to?
Safe minimum internal temperatures for beef: Rare (120-125°F), Medium-Rare (130-135°F), Medium (140-145°F), Medium-Well (150-155°F), Well-Done (160°F+). The USDA recommends 145°F with a 3-minute rest for whole cuts.
How long to cook beef per pound?
Cooking time varies by cut and desired doneness. At 325°F: Prime rib takes 12-16 minutes per pound for medium-rare, beef tenderloin takes 10-14 minutes per pound, and brisket takes 45-60 minutes per pound at 275°F.
Should I sear beef before roasting?
Searing creates a flavorful crust through the Maillard reaction. You can sear before or after roasting (reverse sear). For large roasts like prime rib, the reverse sear method often produces better results.
How long should beef rest after cooking?
Rest beef for 5-10 minutes per inch of thickness, or about 1 minute per pound. Large roasts like prime rib should rest 15-20 minutes. Resting allows juices to redistribute for juicier meat.
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Last updated: December 2025