Properly cooked beef is a matter of flavour and texture. For cuts such as minced meat, properly cooking the beef can be a matter of food safety as cooking minced meat thoroughly may be the best way to kill certain food-borne pathogens. Metric cooking times will depend on the method of cooking.
The thickness of the steak is more important than the weight. For example, if a steak is about 2.5cm thick, the following chart will ensure that the steak is cooked to your satisfaction:
Very rare: 4 to 5 minutes Rare: 5 to 6 minutes Medium rare: 6 to 8 minutes Medium: 7 to 10 minutes Well done: 11 to 14 minutes
The following chart is a guideline for cooking beef. If possible, it is best to measure the internal temperature of the meat to ensure thorough cooking.
Roasting, Oven Temperature 180 Degrees Celsius
Rare: 4 minutes per 100g with an additional 20 minutes added; the internal temperature should be 60 degrees Celsius Medium: 5 minutes per 100g with an additional 25 minutes added; the internal temperature should be 70 degrees Celsius Well done: 6 minutes per 100g with an additional 30 minutes added; the internal temperature should be 23.9 degrees C Celsius
Pot Roasting, Oven Temperature 180 Degrees Celsius
Pot roasts with vegetables should be cooked six to eight minutes per 100g with an additional 30 to 40 minutes added to the total time
Because of differences in temperature, barbecued beef should be cooked to a proper internal temperature rather than relying on weight and time. Steaks will depend on the thickness, with internal temperatures being the final determination of doneness. Barbecued briskets and roasts can use the following chart as an estimate, be sure to check the internal temperature of the meat before serving.
Barbecue Brisket and Roast Cooking Times
Rare: 20 to 25 minutes per 500g with an internal temperature of 60 degrees Celsius Medium: 25 to 30 minutes per 500g with an internal temperature of 70 degrees Celsius Well Done: 35 minutes per 500g with an internal temperature of 75 degrees Celsius