Cooking Methods Explained

(The following information is provided by the Cattlemen's Beef Board and National Cattlemen's Beef Association. Funded by the Beef Checkoff.)

Grilling--Harness the Power of the Grill

Grilling, a form of dry heat cooking, is one of the most exciting and healthy ways to enjoy beef, whether you are cooking on a gas or charcoal grill. Here are some ways to maximize your grilling pleasure.

3 Easy Steps to Grilling Beef

Step 1: Prepare gas or charcoal grill according to manufacturer’s directions for medium heat.

Step 2: Remove beef from refrigerator and season with herbs or spices as desired. Place on cooking grid.
Step 3: Grill according to chart, turning occasionally. After cooking, season beef with salt, if desired.

The chart below will guide you in how to prepare specific cuts of beef on the grill, including temperature and time for the weight and thickness of your cut.

Determining Doneness

Use an instant-read thermometer inserted horizontally into the side of burgers and steaks to check doneness. Thermometer should penetrate the thickest part or center of the burger or steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Cook steaks to 145°F (medium rare) or 160°F (medium). Cook burgers to at least 160°F. The color of cooked ground beef is not a reliable indicator of doneness.

Stir-fry -- Fast and Easy All-in-One Meals

Use a wok or skillet to quickly cook thin strips of beef in little bit of oil, add some sauce and vegetables and other ingredients – and you have a hot one-dish meal on the table in minutes.

3 Easy Steps to Stir-Frying

Step 1: Cut into thin, uniform beef strips or pieces so they cook in the same amount of time. For easier slicing, partially freeze beef (about 30 seconds). Marinate beef to add flavor or tenderize, if desired, while preparing other ingredients.
Step 2: Heat small amount of oil in wok or large heavy nonstick skillet over medium-high heat until hot.

Step 3: Stir-fry beef in half-pound batches (do not overcrowd), continuously turning with a scooping motion, until outside surface of beef is no longer pink. Add additional oil for each batch, if necessary.

Cook beef and vegetables separately, then combine and heat through. The cooking liquid may be thickened with cornstarch dissolved in water, if desired.

Skillet Cooking

Stovetop skillet cooking is especially handy for quick meals. Whether you’re pan-broiling or pan-frying, you stay completely engaged in the cooking process, stimulating your appetite and spreading the mouth-watering aromas around your kitchen. Everyone will know exactly what’s for dinner.

Pan-Broiling

Pan-broiling is faster and more appropriate than oven-broiling for thinner, tender cuts of beef. It’s sometimes called “frying without fat.” In pan-broiling, no water or fat is added to the pan, and drippings from beef should be removed if and when they accumulate.

It’s important not to overcook beef when pan-broiling, or it may become tough and dry. This method can also be used to cook ground beef crumbles.

3 Easy Steps to Pan-Broiling

Step 1: Heat heavy nonstick skillet over medium heat for 5 minutes.

Step 2: Take beef from refrigerator and season. Place beef in preheated skillet without overcrowding. Don’t add oil or water and leave uncovered.

Step 3: Pan-broil according to timetable, turning once. (For cuts 1 inch thick or thicker, turn occasionally.) After cooking, season beef with salt, if desired.

Pan-Frying

Pan-frying or sautéing is similar to pan-broiling except a small amount of oil is added to the pan when cooking.

3 Easy Steps to Pan-Frying

Step 1: Heat small amount of oil in heavy, nonstick skillet over medium heat until hot.

Step 2: Remove beef from refrigerator and season as desired. Place beef in preheated skillet (do not overcrowd). Do not add water. Do not cover.

Step 3: Pan-fry to desired doneness, turning occasionally. After cooking, season beef with salt, if desired.

Pan-Broiling Guidelines

Broiling

Broiling is a fast and fabulous method for getting dinner on the table in a short period of time, while also enhancing the savory flavor of beef. It’s a great way to cook without adding fat. The chart below will guide you in how to prepare specific cuts of beef when broiling, including temperature and time for the weight and thickness of your cut.

3 Easy Steps to Broiling Beef

Step 1: Set oven for broiling; preheat for 10 minutes.

Step 2: Remove beef from refrigerator and season with herbs or spices as desired. Place beef on rack of broiler pan. Position broiler pan so that surface of beef is placed the appropriate distance from heat, as indicated in chart.

Step 3: Broil according to timetable, turning once. After cooking, season with salt, if desired.

Oven Roasting--Savor the Flavor

Larger or thicker cuts of beef benefit most from roasting in the oven. Although it requires more time, roasting is the simplest method because it requires little attention. And the flavor of a roast is distinctly different from that of any other cooking method, inspiring impressive meals that bring together families and friends.

3 Easy Steps to Oven-Roasting Beef

Step 1: Preheat oven to temperature specified in chart below. (Confirm temperature with an oven thermometer.)

Step 2: Remove roast from refrigerator, place fat side up on rack in shallow roasting pan and season, as desired. Insert ovenproof meat thermometer in the roast so tip is centered in thickest part, but not resting in fat or touching bone. Do not add water; do not cover.

Step 3: Roast according to timetable. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise 5ºF to 10ºF to reach desired doneness, and roast will be easier to carve.)

Determining Doneness

If you don’t have an ovenproof thermometer, you can test doneness by inserting an instant-read thermometer toward the end of the cooking time for about 15 seconds, being careful not to strike bone or fat.

Remove thermometer and continue cooking if the temperature has not reached the desired temperature as indicated in the chart.

Pot Roasting (Braising & Stewing)

There’s nothing like a stockpot filled with beef in broth, wine or another liquid gently simmering on the stove to evoke the comforts of home. The final result of this slow cooking method is tender beef that melts in your mouth and warms you through and through. Both methods, braising and stewing, work best when you start out by browning the beef in a little bit of oil. Braising tends to be the method of choice for large cuts of beef such as a pot roast or brisket with a small amount of liquid, while stewing tends to use cubes of beef mixed with vegetables and other ingredients with a larger quantity of liquid.

3 Easy Steps to Braising and Stewing

Step 1: Remove beef from refrigerator. Lightly coat with seasoned flour (optional). Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef, if desired. (Omit dredging and browning for corned beef brisket.)

Step 2: Add liquid, such as broth, water, juice, beer and/or wine, to pan. Add herbs or seasonings, as desired. Bring to a boil; reduce heat.

• For pot roasts and other braised dishes, use small amount of liquid (1/2 to 2 cups).
• For stews and soups, use at least enough liquid to cover beef.
• Fresh brisket and corned beef brisket are cooked in liquid to cover beef.

Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) When the beef is done, it can be removed from the pan and kept warm while the cooking liquid may be thickened or reduced, as desired.