 |
Cooking
Methods
Braising
Definition: A slow moist-heat cooking method using
a small amount of liquid with a tight-fitting lid. Use for
less tender cuts.
Appropriate cuts:
Steaks: Chuck Steak, chuck arm steak, blade steak (7-bone
steak), round steak, eye of round steak, brisket and round
tip steak
Roasts: Arm roast, blade roast, shoulder roast, rump roast,
short ribs and back ribs
Step by Step:
1. In a large skillet or Dutch oven slowly brown the
meat on all sides. Use a small amount of oil.
2. Pour off and discard drippings and season as desired.
3. Add a small amount of liquid (1/2 cup) such as wine
or broth, juice or beer.
4. Cover the pan with a tight fitting lid to contain
steam.
5. Simmer on the stovetop or in the oven (300ºF) until
fork tender.
|
Beef
for Braising
|
|
Beef
Cut
|
Thickness/Weight
|
Total
Cooking Time
|
| Shoulder Roast |
1 to 1 1/2 in. |
1 3/4 to 2 1/4 hours |
| Bottom Round/Eye Round |
1 to 1 1/2 in. |
2 to 3 hours |
| Arm Roast (boneless) |
2x2x4 in. |
1 1/2 to 2 1/2 hours |
| Blade Roast |
2 1/2 to 3 1/2 lbs. |
2 1/2 to 3 1/2 hours |
| Chuck Roast (boneless) |
3 1/2 to 5 lbs. |
3 1/2 to 4 1/2 hours |
| Brisket, fresh |
1 to 1 1/2 in. |
2 to 3 hours |
| Round Steak |
2x2x4 in. |
1 1/2 to 2 1/2 hours |
| Short Ribs |
2 1/2 to 3 1/2 lbs. |
2 1/2 to 3 1/2 hours |
| Blade Steak (7-bone) |
3 1/2 to 5 lbs. |
3 1/2 to 4 1/2 hours |
| Short Ribs |
3 1/2 to 5 lbs. |
3 1/2 to 4 1/2 hours |
| Rump Roast |
1 to 1 1/2 in. |
2 to 3 hours |
| Back Ribs |
2x2x4 in. |
1 1/2 to 2 1/2 hours |
TIPS:
Browning
meat is optional, but it adds more flavor.
Braising
is more often for large pieces of meat while stewing is used
for smaller pieces of meat.
While
simmering, check the pot to ensure that liquid has not completely
evaporated. If so, add more liquid.
It
is okay to use water, although liquid other than water will
add more flavor to your broth.
Vegetables
should be added during the last half of simmering. Root vegetables
(potatoes & carrots) need more cooking time than vegetables
such as zucchini, onion and celery.
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Broiling
Definition: A quick dry-heat cooking method done
in the oven using the broiler setting. Use for more tender
cuts. Less tender cuts can be used if marinated.
Appropriate cuts:
Ribeye steak, top loin steak, T-bone steak, top sirloin
steak, tenderloin, top blade steak, kabobs and hamburger
patties
Appropriate cuts
if marinated: Shoulder steak, flank steak and top round
steak
Step by Step:
1. Set oven for broiling; preheat for 10 minutes.
During broiling, the oven door for electric ranges should
be left ajar; the oven door for gas ranges should remain
closed. (However, consult your owner's manual for specific
broiling guidelines.)
2. Place beef (straight from refrigerator) on rack
of broiler pan. Season beef, as desired. Position broiler
pan so that surface of beef is within specified distance
from the heat as indicated in chart.
3. Broil according to chart, turning once. After
cooking, season beef with salt, if desired.
|
Steaks
for Broiling
|
| Marinate and Broil: Marinate in tenderizing marinade
6 to 24 hours before broiling. Broil on rack of broiler
pan so surface of beef is 3-4" from heat for 1" steaks;
2-3" from heat for ¾" steaks, 1" top round and flank.
Broil per chart for medium rare to medium, turning occasionally. |
|
Beef
Cut
|
Thickness/Weight
|
Total
Cooking Time
|
| Top Round |
3/4 in. |
12 to 13 minutes |
| |
1 in. |
17 to 18 minutes |
| |
1 1/2 in. |
27 to 29 minutes |
| Chuck Shoulder |
1/2 in. |
3 to 4 minutes |
| |
3/4 in. |
10 to 13 minutes |
| Flank |
1 1/2 in. to 2 lbs |
13 to 18 minutes |
| Broil: Broil on rack of broiler pan so surface of
beef is 3-4" from heat for 1" steaks, 2-3" from heat
for ¾" steaks and 1" tenderloin. Broil per chart for
medium rare to medium, turning occasionally. |
|
Beef
Cut
|
Thickness
|
Total
Cooking Time
|
| Tenderloin |
1 in. |
13 to 16 minutes |
| Ribeye, Boneless |
3/4 in. |
8 to 10 minutes |
| |
1 in. |
14 to 18 minutes |
| Ribeye, Bone-In |
3/4 in. |
9 to 12 minutes |
| |
1 in. |
13 to 17 minutes |
| T-Bone/Porterhouse |
3/4 in. |
10 to 13 minutes |
| |
1 in. |
15 to 20 minutes |
| Top Loin (Strip) |
3/4 in. |
9 to 11 minutes |
| |
1 in. |
13 to 17 minutes |
| Top Sirloin |
3/4 in. |
9 to 12 minutes |
| |
1 in. |
16 to 21 minutes |
| Top Blade |
1/2 in. |
10 minutes |
| Kabobs |
1 to 1 1/2 in. cubes |
9 to 12 minutes |
| Ground Beef Patties |
1/2x4 in. |
10 minutes** |
| |
3/4x4 in. |
13 minutes** |
| **Ground beef must be cooked to 160ºF internal temperature
checked with a meat thermometer. |
TIPS:
When
broiling you control the cooking not by adjusting the temperature
but by adjusting the distance from the cooking source. You
accomplish this by raising or lowering the cooking rack.
To
make clean up easier, line the bottom of your broiler pan
with foil.
Brush
broiler rack with oil or spray with cooking spray to make
clean up a breeze.
Use
tongs instead of a fork for turning meat to prevent natural
juices from escaping.
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Grilling
Definition: A quick dry-heat method over charcoal,
wood or gas flames. Use for more tender cuts. Less tender
cuts can be used if marinated.
Appropriate cuts:
Ribeye steak, top loin steak, T-bone steak, top sirloin
steak, tenderloin, top blade steak, k-bobs and hamburger
patties
Appropriate cuts
if marinated: Flank steak, shoulder steak, blade steak
(7-bone steak), and skirt steak
Step by Step:
1. Preheat gas grill or prepare
charcoal by allowing coals to burn down to medium heat
(ash covered). It typically takes charcoals 30 minutes to
reach medium heat.
2. Season beef as desired. Place beef on cooking
grate.
3. Grill according to grilling timetable until desired
doneness is reached turning meat only once.
|
Grilling
Timetable
|
| Marinate & Grill Steaks: Marinate in tenderizing
marinade 6 to 24 hours before grilling. Grill, uncovered,
over medium, ash-covered coals per chart for medium
rare to medium, turning occasionally. |
|
Beef
Cut
|
Thickness/Weight
|
Total
Cooking Time
|
| Top Round |
3/4 in. |
8 to 9 minutes |
| |
1 in. |
16 to 18 minutes |
| |
1 1/2 in. |
25 to 28 minutes (covered) |
| Chuck Shoulder |
3/4 in. |
14 to 17 minutes |
| |
1 in. |
16 to 20 minutes |
| Chuck Blade |
3/4 to 1 in. |
15 to 18 minutes |
| Flank |
1 1/2 to 2 lbs. |
17 to 21 minutes |
| Skirt |
1 to 1 1/2 lbs. |
6 to 8 minutes |
| Grilling Steaks: Grill, uncovered, over medium,
ash-covered coals per chart for medium rare to medium,
turning occasionally. |
|
Beef
Cut
|
Thickness
|
Total
Cooking Time
|
| Tenderloin |
1 in. |
13 to 15 minutes |
| Ribeye, Boneless |
3/4 in. |
6 to 8 minutes |
| |
1 in. |
11 to 14 minutes |
| Ribeye, Bone-In |
3/4 in. |
6 to 8 minutes |
| |
1 in. |
9 to 12 minutes |
| T-Bone/Porterhouse |
3/4 in. |
10 to 12 minutes |
| |
1 in. |
14 to 16 minutes |
| Top Loin (Strip) |
3/4 in. |
10 to 12 minutes |
| |
1 in. |
14 to 16 minutes |
| Top Sirloin |
3/4 in. |
13 to 16 minutes |
| |
1 in. |
17 to 21 minutes |
| Sirloin Kabobs |
1 to 1 1/2 in. |
8 to 11 minutes |
| |
2 in. |
34 to 40 minutes |
| Top Blade |
3/4 in. |
8 minutes |
| Ground Beef Patties |
1/2 x 4 in. |
10 to 12 minutes** |
| |
3/4 x 4 in. |
12 to 13 minutes |
| **Ground beef must be cooked to 160ºF internal temperature
checked with a meat thermometer. |
For more about grilling,
see Building
A Fire
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top]
Pan
Broiling
Definition: A quick dry-heat cooking method using
a pan on a stove top. No oil is used and the pan is uncovered.
Use for thinner cuts.
Appropriate cuts:
Most appropriate for thinner, more tender cuts of beef such
as top blade steak, cubed steak, ground beef patties, ribeye
steak, sirloin steaks, T-bone steaks, tenderloin and top
loin.
Appropriate cuts
if marinated: Eye of round steak and top round steak
Step by Step:
1. Heat heavy non-stick skillet 5 minutes over medium
to medium-high heat.
2. Season beef as desired.
3. Place beef in preheated skillet. Do not overcrowd.
4. Do not add oil or water. Do not cover.
5. Pan broil according to chart, turning once.
|
Steaks
for Pan Broiling
|
|
Beef
Cut
|
Thickness
|
Cooking
Temp.
|
Total
Cooking Time
|
| Porterhouse/T-Bone |
1/2 inch |
Med. High |
5 minutes |
| |
3/4 inch |
Medium |
10 minutes |
| |
1 inch |
Med./Med. Low |
14 minutes |
| Ribeye |
½ inch |
Med. High |
5 minutes |
| |
3/4 inch |
Medium |
8 minutes |
| |
1 inch |
Med./Med. Low |
14 minutes |
| Sirloin, boneless |
3/4 inch |
Med./Med. Low |
13 minutes |
| |
1 inch |
Med./Med. Low |
15 minutes |
| Tenderloin |
1/2 inch |
Med. High |
3-4 minutes |
| |
3/4 inch |
Medium |
6 minutes |
| |
1 inch |
Med./Med. Low |
11 minutes |
| Top Loin, boneless |
1/2 inch |
Med. High |
5 minutes |
| |
3/4 inch |
Medium |
8 minutes |
| |
1 inch |
Med./Med. Low |
11 minutes |
| Chuck Top Blade |
3/4 to 1 inch |
Medium |
9 minutes |
| Eye Round |
1/2 inch |
Med. High |
4 minutes |
| |
1 inch |
Medium |
10 mintues |
| Top Round |
1/2 inch |
Medium |
8 to 10 minutes |
| Ground Beef Patties |
1/2 inch |
Med./Med. Low |
7 to 8 minutes ** |
| |
3/4 inch |
Med./Med. Low |
9 to 10 mintues ** |
| |
1 inch |
Med./Med. Low |
11 to 12 minutes ** |
| **Ground beef must be cooked to 160ºF internal temperature
checked with a meat thermometer. |
TIPS:
Optimum
thickness for pan broiling is ½ inch thick. Results will be
less than desirable if used with cuts more than ¾ inch thick.
For
best results in browning, pat steaks dry with paper towels
before seasoning.
Be
sure meat is cut to a uniform thickness to ensure even cooking.
Use
a heavy pan that conducts heat well. A thin poorly conducting
pan can have hot spots and burn foods.
It
is important that your skillet be preheated before adding
the meat. Meat will not stick to a properly heated skillet.
The
browned bits left in your skillet after pan broiling are full
of flavor. Make use of them by making a simple yet delicious
sauce. Deglaze the pan by adding ½ cup red wine to the still
hot pan. Scrape the bits off the bottom of the skillet and
add ½ cup beef broth. Stir in ¼ cup blackberry or apricot
preserves. Serve over warm steaks.
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Pan
Frying
Definition: A quick dry-heat cooking method using
a pan with a small amount of oil. No lid is used. Use for
thinner cuts. Also called sauteing.
Appropriate cuts:
Most appropriate for thin, tender cuts such as cube steak,
sirloin steak, ribeye steak, top blade steak, round tip
steak, top loin steak, tenderloin and eye of round.
Step by Step:
1. Heat small amount of oil in skillet on stovetop
over medium to medium-high heat until hot.
2. Season, dredge in flour, or bread beef as desired.
3. Place beef in pre-heated skillet. Do not overcrowd.
4. Do not add water or other liquid. Do not cover.
5. Pan fry to desired doneness, turning once.
|
Steaks
for Pan Frying
|
|
Beef
Cut
|
Thickness
|
Total
Cooking Time
|
| Eye Round |
1/2 in. |
2 to 4 minutes |
| Chuck Top Blade |
1/2 in. |
3 to 4 minutes |
| Round Tip |
1/4 in. |
1 to 2 minutes |
| Cubed |
1/2 in. |
5 to 7 minutes |
TIPS:
The
thinner the meat - the higher the heat.
When
breading steaks, breading will stick better if beef is refrigerated
after breading for at least 10 minutes before pan frying.
Be
sure meat is cut to a uniform thickness to ensure even cooking.
Never
add liquid ingredients to hot oil. This will cause popping.
Do
not add too many pieces to the pan at one time. This causes
the oil temperature to drop which can result in the grease
being absorbed into the food.
Use
a heavy pan that conducts heat well. A thin, poorly conducting
pan can have hot spots and burn foods.
Do
not overcrowd. Overcrowding causes the food to steam instead
of fry and it won't be brown and crispy.
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Roasting
(Dry Roasting)
Definition: A dry-heat cooking method used for cooking
bigger cuts of beef. No liquid is added or cover used. Use
for more tender cuts.
Appropriate cuts:
Just because a cut of meat has "roast" in the name does
not necessarily mean that roasting is an appropriate cooking
method. More tender cuts are best used for this cooking
method such as rib roast, ribeye roast, tenderloin, tri-tip
roast, sirloin roast and rump roast.
For less tender cuts such as chuck roast, chuck-eye roast,
eye of round roast, top round roast, or pot roast refer
to BRAISING.
Step by Step:
1. Season beef with herbs and spices or a rub.
2. Place roast, fat side up, on a rack in a shallow
roasting pan.
3. Insert a meat
thermometer into thickest part of roast, in center,
not touching bone or fat.
4. Do not add water, do not cover.
5. Roast meat to 5 to 10 degrees below desired doneness.
Temperature will continue to rise to desired doneness.
6. Let roast stand 15 to 20 minutes before slicing
or serving. It will be easier to carve and the juices will
set up.
|
Beef
Roast Doneness
|
| Roast to desired doneness by removing roast from oven when
an oven dial or instant-read meat thermometer inserted
in the center of the thickest part of roast reads 5
to 10º below final doneness temperature. |
|
Degree
of Doneness
|
Remove
roast from oven when meat temperature reaches:
|
Final
roast temperature after 10 to 15 min. standing time:
|
| Med-Rare |
135º F |
145º F |
| Medium |
150º F |
160º F |
| Well Done |
160º F |
170º F |
|
Beef
Roasting Time Table
|
|
Beef
Cut
|
Weight
|
Oven
Temp.
|
Approx.
Cooking Time
|
| Standing Rib Roast |
4 to 6 lbs. |
325º F |
26 to 30 minutes/lb. |
| |
6 to 8 lbs. |
325º F |
23 to 25 minutes/lb. |
| |
8 to 10 lbs. |
325º F |
19 to 21 mintues/lb. |
| Ribeye Roast, boneless |
3 to 4 lbs. |
350º F |
23 to 30 minutes/lb. |
| |
4 to 6 lbs. |
350º F |
18 to 20 minutes/lb. |
| |
8 to 10 lbs. |
350º F |
13 to 15 minutes/lb. |
| Round Tip Roast |
2 1/2 to 4 lbs. |
325º F |
30 to 35 minutes/lb. |
| |
4 to 6 lbs. |
325º F |
25 to 30 minutes/lb. |
| |
8 to 10 lbs. |
325º F |
18 to 22 minutes/lb. |
| Tenderloin Roast |
2 to 3 lbs. |
425º F |
35 to 40 minutes total time |
| |
4 to 6 lbs. |
425º F |
45 to 60 minutes total time |
| Top Loin |
4 to 6 lbs. |
325º F |
17 to 21 minutes/lb. |
| Strip Loin Roast |
6 to 8 lbs. |
325º F |
14 to 17 mintues/lb. |
| Top Sirloin Roast |
2 to 4 lbs. |
350º F |
16 to 20 minutes/lb. |
| Top Round Roast |
2 1/2 to 4 lbs. |
325º F |
25 to 30 minutes/lb. |
| |
4 to 6 lbs. |
325º F |
20 to 25 minutes/lb. |
| |
6 to 10 lbs. |
325º F |
17 to 19 minutes/lb. |
| Tri-Tip Roast |
1 1/2 to 2 lbs. |
425º F |
30 to 40 minutes total time |
| Eye Round Roast |
2 to 3 lbs. |
325º F |
1 1/2 to 1 3/4 hrs. total time |
TIPS:
Be
sure to check your roast with a meat
thermometer.
If
your roasting pan is too deep, your roast may not brown properly.
Attempting
to carve
your roast without allowing it to rest will cause significant
loss of juices.
A
pan gravy can be made with the drippings after removing your
roast from the pan
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Stewing
Definition: A slow moist-heat cooking method using
a pot with a tight-fitting lid. The beef should be completely
covered in liquid. Use for less tender cuts.
Appropriate cuts:
While technically any cut of beef can be stewed, this method
is most appropriate for cooking tougher cuts such as cuts
from the chuck or round.
Step by Step:
1. Slowly brown the cubed meat in a small amount
of oil stirring to brown all sides. This step can be omitted
but you will find that it imparts a great deal of flavor
to your dish.
2. Pour off drippings and season as desired.
3. Add water or broth to cover.
4. Cover with a tight fitting lid.
5. Simmer on a low heat on the stovetop until meat
is fork tender. (Simmer is to cook at a temperature just
below a boil. Bubbles form around the edges of the pan and
rise slowly to the surface.)
|
Beef
for Stewing
|
|
Beef
Cut
|
Thickness/Weight
|
Total
Cooking Time
|
| Beef for Stew |
1 to 1 1/2 in. |
1 3/4 to 2 1/4 hours |
| Shank Cross Cuts |
1 to 1 1/2 in. |
2 to 3 hours |
| Short Ribs |
2x2x4 in. |
1 1/2 to 2 1/2 hours |
| Corned Beef Brisket |
2 1/2 to 3 1/2 lbs. |
2 1/2 to 3 1/2 hours |
| |
3 1/2 to 5 lbs. |
3 1/2 to 4 1/2 hours |
TIPS:
If
your stew reaches a full boil it will cause your meat to become
tough instead of tenderizing it. Be sure you keep the stew
to a simmer.
Vegetables
should be added during the last half of cooking time.
To
thicken your stew, use a mixture of flour or cornstarch and
water or other liquid. The liquid should be cool and the mixture
should be mixed well to dissolve any lumps. If using cornstarch,
mixture should be 1 part cornstarch to 2 parts liquid. If
using flour, the mixture should be 1 part flour to 4 parts
liquid. This mixture is called a slurry. Slowly add the slurry
to the simmering stew while stirring continuously. A cornstarch
slurry will thicken almost instantly while a flour slurry
will take a few minutes of simmering to thicken. Start with
a few tablespoons of the slurry and proceed with a little
bit more at a time until the desired thickness is achieved.
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Stir
Frying
Definition: A quick dry-heat cooking method using
a lightly oiled pan. Use high heat while continuously tossing
ingredients. Any cut can be used as long as it is cut into
thin uniform strips.
Appropriate cuts:
Shoulder steak, sirloin steak, round tip steak, top round
steak, flank steak and top blade steak
Step by Step:
1. Partially freeze beef (10 minutes in the freezer)
for easy slicing.
2. Slice meat into thin uniform strips (1/8 inch
or thinner).
3. Marinate or season meat as desired.
4. Heat small amount of oil in wok or heavy non-stick
skillet over medium or medium-high heat until hot.
5. Stir-fry meat in batches to prevent over crowding.
Stir continuously in a scooping/tossing motion until outside
surface of beef is no longer pink.
TIPS:
Be
sure pan and oil are very hot before adding beef.
Cook
beef and vegetables separately, then combine, and heat through.
The
cooking liquid may be thickened using corn starch and water
if desired.
Use
two large spoons or spatulas to make tossing easier.
Cut
all ingredients to uniform size so pieces will cook evenly.
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| |
