Beef Cooking Methods

The cooking methods used for tender cuts of beef typically involve dry heat, while tougher cuts of beef use moist heat cooking. It is easy to learn all of the methods described below.

Dry heat cooking involves applying heat either directly by flame, or indirectly by surrounding it with heated air or heated fat. Dry methods of cooking include:

  • Grilling
  • Broiling
  • Searing
  • Sautéing
  • Stir-frying
  • Sear-roasting
  • Roasting

Grilling uses direct heat from underneath the meat— either a gas burning flame or smoldering coals. Oil the grate to prevent sticking and season the meat before grilling. Ideal for well-marbled meats and hamburger patties. Grill marks add visual appeal. Keep a spray bottle of water available to douse any unexpected flames that develop from the juice drippings.

Broiling involves radiant heat from an overhead source, typically inside a conventional oven. It is recommended to use an oiled broiler pan that allows the juices to fall into a drip pan. Season the meat before broiling. Thinner cuts of meat are best to broil as thicker pieces should be turned once during the cooking process.

Searing is quick cooking over high heat in an oiled pan, allowing the outside of the meat to brown while keeping the juices inside the meat. A typical method for tougher cuts of beef, which are cut into chunks and seared before slow cooking them in a stew or chili.

Sautéing is cooking smaller pieces of meat over high heat in an oiled pan. Meat should be kept in a single layer and turned to brown on all sides. Typically, a sauce is cooked in the pan after meat is removed.

Stir-frying is a variation of sautéing done in a wok pan, with a sauce added at the end.

Sear-roasting is a combination of searing and roasting. The meat is seared in a very hot cast iron pan to create a crust. The pan is then placed into a very hot oven (500°F) to finish the cooking process.

Roasting utilizes dry heated air to cook larger pieces of meat. During roasting, the outside of the meat cooks first and then heat penetrates to the inside, which maintains the meat juices. Cooking temperature and time are determined by the size of the meat.

Moist heat cooking is when meat is submerged directly into a hot liquid such as water, broth, wine or a combination of all three. Moist heat cooking is the preferred method for coarse textured meats, as the slow heat and liquid break down the collagen (connective tissue) found in coarse meats. There are two appropriate moist cooking methods for beef: braising and stewing.

  • Braising: pieces of meat are dusted with flour then browned in a large pot; vegetables are added to the mixture along with a flavorful cooking liquid. The contents are cooked over low heat on the stove or in the oven, for several hours until the meat is tender. This method can be used for tender cuts (such as those from the loin or rib) or tougher cuts (such as those from the chuck or shank).
  • Stewing: is similar to braising, except that the meat is usually cut into smaller sized pieces.

Best Practices When Grilling

To grill a flavorful, tender steak, first start by bringing the steak close to room temperature by removing it from the refrigerator 30 minutes before grilling. Pat it dry with a paper towel, or if it is in a marinade, remove any excess liquid. This will create beautiful grill marks and nice browning of the meat.

Set grill to high heat for at least 15 minutes before you are ready to start grilling. Coat the grill with non-stick spray before placing steaks on it. Remember to flip the steak once, depending on the size of the steak (it is usually 3-4 minutes on each side).

Remove the steak at desired cooking temperature and allow for carryover cooking. Meat usually will rise 5-10°F after removal from the grill.

Best Cooking Methods for Certified Steak & Seafood Steaks

Filet mignon steaks are slow-aged, buttery, tender, juicy and full of flavor.
Recommended cooking method: grilling, broiling.

Rib eye steaks have rich flavor and abundant marbling. Our wet-aged steaks are available either as a filet, or with the bone-in.
Recommended cooking method: grilling, broiling.

Strip steaks are a classic steak-lover’s dream, which deliver a steak-house experience at home. Tender, perfectly marbled and absolutely full of robust flavor with every bite.
Recommended cooking method: grilling, broiling.

Top sirloin steaks have a firm texture, robust, beefy flavor, and great restaurant-quality. Meaty, thick, and juicy, our top sirloin is the perfect choice for creating your next masterpiece meal.
Recommended cooking method: grilling, broiling.

Porterhouse steak is a delicious cut of beef that combines of two very popular cuts: the strip steak and the tenderloin filet. The bone that connects both sides of this steak only adds more flavor to the already mouth-watering taste.
Recommended cooking method: grilling, broiling, sear-roasting.

T-Bone steaks offer a tasty, tender and wonderful steak eating experience, enhanced by the bone-in flavor.
Recommended cooking method: grilling, broiling, sear-roasting.

Flat iron is an amazing cut of beef, tender and as perfect as you can get for the grill.
Recommended cooking method: grilling, broiling, sear-roasting.

Ground chuck patties will cook up mouthwatering, perfect burgers. You’ll never settle for ordinary burger meat again.
Recommended cooking method: grilling, broiling.

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