Red meat
Steak, fillets and beef roasts
16 cuts
Steak
200°C
10–12min
Tenderloin
200°C
8–12min
Sirloin
200°C
10–14min
Entrecôte
200°C
10–14min
Rib-eye
200°C
10–14min
Flat iron
200°C
8–10min
Picanha
180°C
18–22min
Chuck
180°C
22–28min
Fillet medallions
200°C
8–12min
Roast beef
180°C
28–35min
T-bone
200°C
12–16min
Beef medallions
200°C
7–9min
Steak strips
200°C
6–8min
Top round
190°C
12–15min
Veal fillet
190°C
10–12min
Skirt steak
200°C
8–10min