| PAN-SEARING |
| |
| |
THICKNESS/WEIGHT |
COOKING TIME (ON MEDIUM) |
| CHUCK |
| Boneless Eye Chuck Steak |
¾ inch
1 inch |
9–11 minutes
12–15 minutes |
| Shoulder Top Blade Steak (Flat Iron) |
8 ounces |
11–14 minutes |
| Shoulder Center Steak (Ranch) |
¾ inch
1 inch |
8–11 minutes
12–15 minutes |
| Under Blade Center Steak (Denver Cut, boneless) |
½ inch (8 ounces) |
3–4 minutes on medium-high |
| Blade Steak |
1 inch |
13–17 minutes |
| Boneless Shoulder Top Steak |
¾ inch |
11–13 minutes |
| Shoulder Petite Medium Medallions |
½–¾ inch |
4–6 minutes on medium-high |
| RIB |
| Rib-Eye Steak |
¾ inch
1 inch |
8–11 minutes
12–15 minutes |
| LOIN |
| Porterhouse/T-Bone Steak |
¾ inch
1 inch |
10–13 minutes
14–17 minutes |
| Boneless Top Loin Strip Steak |
¾ inch
1 inch |
8–11 minutes
12–15 minutes |
| Tenderloin Steak |
½ inch
¾ inch
1 inch |
3–5 minutes on medium-high
7–10 minutes
10–13 minutes |
| SIRLOIN |
| Boneless Top Sirloin Steak |
¾ inch
1 inch |
12–15 minutes
15–18 minutes |
| Tri-Tip Steak |
¾ inch
1 inch |
9–12 minutes
10–13 minutes |
| ROUND (Nolan recommends cooking steaks from the round section to medium-rare, 145°F.) |
| Round Sirloin Tip Center Steak |
¾ inch
1 inch |
11–13 minutes
14–15 minutes |
| Round Sirloin Tip Side Steak |
¾ inch
1 inch |
11–13 minutes
13–15 minutes |
| Bottom Round Steak |
¾ inch
1 inch |
11–14 minutes
16–22 minutes |
| Top Round Steak |
¾ inch
1 inch |
12–15 minutes
15–17 minutes |
| Eye of Round Steak |
¾ inch
1 inch |
8–10 minutes
11–13 minutes |