The cooking time for meat in the oven can vary depending on the type of meat, the cut, the size of the piece, and the desired level of doneness. Here are some general guidelines for cooking various types of meat in the oven to avoid overcooking:
Beef:
- Roasts (such as beef tenderloin, ribeye, or sirloin): Cook at 350°F (175°C) for about 20-25 minutes per pound for medium-rare, 25-30 minutes per pound for medium, and 30-35 minutes per pound for well-done.
- Steaks (such as ribeye, strip loin, or filet mignon): Cook at 400°F (200°C) for 6-8 minutes per side for medium-rare, 8-10 minutes per side for medium, and 10-12 minutes per side for well-done.
Pork:
- Pork tenderloin: Cook at 425°F (220°C) for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare to medium doneness.
- Pork chops: Cook at 425°F (220°C) for about 12-15 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
Chicken:
- Chicken breasts: Cook at 400°F (200°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Whole chicken: Cook at 350°F (175°C) for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C).
Lamb:
- Lamb chops: Cook at 400°F (200°C) for about 6-8 minutes per side for medium-rare to medium doneness.
- Leg of lamb: Cook at 325°F (160°C) for about 20 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare to medium doneness.
Remember, these are just approximate guidelines, and the best way to ensure meat is not overcooked is to use a meat thermometer to check the internal temperature. Different ovens and cuts of meat may vary, so checking the internal temperature is the most accurate way to determine when the meat is cooked to your preferred level of doneness. Also, consider letting the meat rest for a few minutes after cooking to allow the juices to redistribute before slicing and serving.