Beef Cooking Time
Free Beef Cooking Time calculator with clear step-by-step results.
About Beef Cooking Time
Roasting time for beef scales with weight plus a fixed searing allowance, and the per-kilo rate depends on how far through you want the centre cooked. The oven temperature you enter scales the whole figure against a 180 C reference, and the target internal temperature is the number to actually trust.
Formulas
Roasting time
Minutes = (weight kg x minutes per kg + 20) x (180 / oven temp)
Doneness rates
Rare 33, medium rare 40, medium 48, well done 60 minutes per kg at 180 C
Worked example
With the default values below, Beef Cooking Time returns Time in the oven of 92. Change any input above and every figure here is recalculated in your browser.
Inputs used
- Weight of the jointminimum 0.1 kg
- 1.5 kg
- Target donenessone of Rare (52 C), Medium rare (57 C), Medium (63 C), Well done (71 C)
- Medium (63 C)
- Oven temperatureaccepts 100–260 C
- 180 C
- Resting timeaccepts 0–60 min
- 15 min
Results
- Time in the oven
- 92 min
- Oven time plus resting
- 107 min
- Pull from the oven at
- 63 C
- Doneness selected
- Medium
Step by step
- 1Values used
- 2Roasting time
- 3Doneness rates
- 4Time in the oven= 92 min
- 5Oven time plus resting= 107 min
- 6Pull from the oven at= 63 C
- 7Doneness selected= Medium
Assumptions and limits
- The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
- In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
- Figures are rounded for display to whole numbers, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
- Food safety guidance: whole cuts of beef are generally considered safe at 63 C, but minced beef, rolled joints and meat served to vulnerable people should reach 71 C throughout. Always verify with a calibrated probe.
How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.
Food safety guidance: whole cuts of beef are generally considered safe at 63 C, but minced beef, rolled joints and meat served to vulnerable people should reach 71 C throughout. Always verify with a calibrated probe.
Frequently Asked Questions
Why does the meat keep cooking after it comes out?
Carry-over cooking raises the centre by 3-5 C while resting. Pull the joint at the target shown and the temperature will drift up to serving doneness as it rests.
Is a thermometer really necessary?
Yes. Joint shape, bone content and starting temperature all change the time by more than the table can capture. Time gets you close; the probe confirms it.