Guide to Pan-Frying Star Ranch AngusTM Beef
| Beef Cut | Weight/Thickness | Approximate Total Cooking Time (minutes) |
| Chuck Eye Steak, boneless |
3/4 inch 1 inch |
9 to 11 12 to 15 |
| Shoulder Top Blade Steak, boneless |
3/4 inch 1 inch |
10 to 12 13 to 17 |
| Shoulder Top Blade Steak (Flat Iron) | 8 ounces each | 13 to 15 |
| Shoulder Center Steak (Ranch) |
3/4 inch 1 inch |
9 to 12 13 to 16 |
|
Shoulder Petite Tender Medallions* *Use medium-high heat. |
1/2 to 3/4 inch | 5 to 6 |
| Ribeye Steak |
3/4 inch 1 inch |
8 to 10 12 to 15 |
| Porterhouse/T-Bone Steak |
3/4 inch 1 inch |
11 to 13 14 to 17 |
| Top Loin (Strip) Steak, boneless |
3/4 inch 1 inch |
10 to 12 12 to 15 |
| Tenderloin Steak |
3/4 inch 1 inch |
7 to 9 10 to 13 |
| Top Sirloin Steak, boneless |
3/4 inch 1 inch |
10 to 13 15 to 20 |
| Top Round Steak (marinate) |
3/4 inch 1 inch |
11 to 12 15 to 16 |
| Bottom Round Steak (Western Griller) (marinate) |
3/4 inch 1 inch |
11 to 14 16 to 22 |
| Round Sirloin Tip Center Steak |
3/4 inch 1 inch |
11 to 13 14 to 15 |
| Round Sirloin Tip Side Steak (marinate) |
3/4 inch 1 inch |
10 to 12 13 to 15 |
| Ground Beef Patties |
1/2 inch (4 ounces each) 3/4 inch (6 ounces each) |
10 to 12 12 to 15 |
All cook times are based on beef removed directly from refrigerator.
Courtesy of The Beef Checkoff
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