Cooking Methods

SELECT A COOKING METHOD FOR SUGGESTED CUTS

Grilling
GRILLING
  • Start with a hot grill, and never pierce with a fork or knife while cooking.
  • Don’t overcook steaks. Check for doneness with an instant-read thermometer.
  • Remove steaks from heat, cover with foil and let rest for 5 minutes so juices redistribute.
Roasting
ROASTING
  • A dry heat method of cooking; meat is roasted in an uncovered pan
  • Roasting retains the natural juices, and provides a crispy exterior and juicy interior
  • Place beef on a rack in the roasting pan so heat is evenly distributed
  • Several levels of doneness without extra effort: the ends will be more done than the center
Braising
BRAISING
  • A simple, “low and slow” process using moist heat where beef cooks in liquid in a covered pot
  • Use a heavy, cast iron or enamel-coated Dutch oven for best results
  • Ideal for economical, less tender beef cuts
  • Beef cooks for a long time, but prep is quick and easy
sauteing
SAUTÉING/ STIR FRYING/ FRYING
  • Sautéing is a fast, high-heat method that uses a bit of oil to cook food
  • Stir-frying is similar, but ingredients are sliced thin and stirred while cooking
  • Oil is hot enough just before it begins to smoke
  • These are quick and easy methods, where a meal can be prepared in one pan
Broiling
BROILING
  • Uses direct, high heat from above to cook beef
  • Great for cooking steaks quickly
  • Steaks should be about 1 inch thick for broiling