When it comes to cooking roast beef, getting the internal temperature right is crucial for a perfectly cooked piece of meat. Here is a handy temperature chart to help you achieve the desired doneness:
Rare: 120-125°F (49-52°C) – The meat will be bright red in the center.
Medium Rare: 130-135°F (54-57°C) – The center will be pink and slightly warm.
Medium: 140-145°F (60-63°C) – The meat will have a pink center and be firm to the touch.
Medium Well: 150-155°F (66-68°C) – The center will be slightly pink and starting to dry out.
Well Done: 160°F (71°C) and above – The meat will be brown throughout and very firm.
Cooking Time Guide
Aside from internal temperature, the cooking time is also a crucial factor in achieving a perfectly cooked roast beef. Here is a general guide to help you estimate the cooking time based on the weight of the meat:
Rare: 15 minutes per pound at 325°F (163°C)
Medium Rare: 20 minutes per pound at 325°F (163°C)
Medium: 25 minutes per pound at 325°F (163°C)
Medium Well: 30 minutes per pound at 325°F (163°C)
Well Done: 35 minutes per pound at 325°F (163°C)
Remember, these are just guidelines, and it’s always best to use a meat thermometer to ensure the roast beef reaches the desired internal temperature. Happy cooking!
Download Cooking Time Roast Beef Temperature Chart
