Cooking Methods

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BROILING GRILLING PAN BROILING PAN FRYING ROASTING (DRY ROASTING) STEWING STIR FRYING

3. Use for more tender cuts.) 2. Broil per chart for medium rare to medium. season beef with salt. consult your owner's manual for specific broiling guidelines. top sirloin steak. top blade steak. (However. Less tender cuts can be used if marinated. Broil on rack of broiler pan so surface of beef is 3-4" from heat for 1" steaks. as desired. . 2-3" from heat for ¾" steaks. 1" top round and flank.Cooking Methods BROILING A quick dry-heat cooking method done in the oven using the broiler setting. After cooking. if desired. Marinate and Broil: Marinate in tenderizing marinade 6 to 24 hours before broiling. Appropriate cuts: Ribeye steak. flank steak and top round steak Step by Step: 1. the oven door for electric ranges should be left ajar. Position broiler pan so that surface of beef is within specified distance from the heat as indicated in chart. tenderloin. Season beef. turning once. T-bone steak. Place beef (straight from refrigerator) on rack of broiler pan. turning occasionally. top loin steak. preheat for 10 minutes. the oven door for gas ranges should remain closed. During broiling. Broil according to chart. kabobs and hamburger patties Appropriate cuts if marinated: Shoulder steak. Set oven for broiling.

wood or gas flames. Appropriate cuts: Ribeye steak. 2. and skirt steak Step by Step: 1. k-bobs and hamburger patties Appropriate cuts if marinated: Flank steak. tenderloin. Season beef as desired. blade steak (7-bone steak). Preheat gas grill or Prepare Charcoal by allowing coals to burn down to medium heat (ash covered). . Less tender cuts can be used if marinated. Place beef on cooking grate. shoulder steak. top loin steak. top blade steak. top sirloin steak. It typically takes charcoals 30 minutes to reach medium heat. 3.Cooking Methods GRILLING A quick dry-heat method over charcoal. Grill according to grilling timetable until desired doneness is reached turning meat only once. T-bone steak. Use for more tender cuts.

Cooking Methods Pan Broiling Definition: A quick dry-heat cooking method using a pan on a stove top. ribeye steak. No oil is used and the pan is uncovered. tenderloin and top loin. Use for thinner cuts. ground beef patties. sirloin steaks. Do not cover. Heat heavy non-stick skillet 5 minutes over medium to medium-high heat. Do not add oil or water. Appropriate cuts: Most appropriate for thinner. Pan broil according to chart. 3. 2. turning once. T-bone steaks. Do not overcrowd. Season beef as desired. more tender cuts of beef such as top blade steak. . Place beef in preheated skillet. 4. 5. Appropriate cuts if marinated: Eye of round steak and top round steak Step by Step: 1. cubed steak.

Do not overcrowd. sirloin steak. Season. Also called sauteing. top blade steak. Step by Step: 1. Pan fry to desired doneness. top loin steak. 5. Use for thinner cuts. 3. No lid is used. turning once. 2.Cooking Methods PAN FRYING Definition: A quick dry-heat cooking method using a pan with a small amount of oil. . or bread beef as desired. round tip steak. Appropriate cuts: Most appropriate for thin. Heat small amount of oil in skillet on stovetop over medium to medium-high heat until hot. 4. Do not add water or other liquid. tender cuts such as cube steak. tenderloin and eye of round. ribeye steak. dredge in flour. Place beef in pre-heated skillet. Do not cover.

not touching bone or fat. No liquid is added or cover used. Roast meat to 5 to 10 degrees below desired doneness.Cooking Methods ROASTING (DRY ROASTING) Definition: A dry-heat cooking method used for cooking bigger cuts of beef. Season beef with herbs and spices or a RUB. It will be easier to carve and the juices will set up. tenderloin. Appropriate cuts: Just because a cut of meat has "roast" in the name does not necessarily mean that roasting is an appropriate cooking method. Do not add water. in center. . Use for more tender cuts. 4. on a rack in a shallow roasting pan. eye of round roast. 2. 5. sirloin roast and rump roast. Temperature will continue to rise to desired doneness. Place roast. chuck-eye roast. tri-tip roast. For less tender cuts such as chuck roast. top round roast. More tender cuts are best used for this cooking method such as rib roast. 6. Insert a meat thermometer into thickest part of roast. Let roast stand 15 to 20 minutes before slicing or serving. 3. fat side up. ribeye roast. do not cover. or pot roast refer to BRAISING Step by Step: 1.

Cooking Methods Stewing Definition: A slow moist-heat cooking method using a pot with a tight-fitting lid. Slowly brown the cubed meat in a small amount of oil stirring to brown all sides. Bubbles form around the edges of the pan and rise slowly to the surface. this method is most appropriate for cooking tougher cuts such as cuts from the chuck or round. The beef should be completely covered in liquid. Use for less tender cuts. Simmer on a low heat on the stovetop until meat is fork tender. Add water or broth to cover. This step can be omitted but you will find that it imparts a great deal of flavor to your dish. Pour off drippings and season as desired. 4. Cover with a tight fitting lid. 5.) . 3. Step by Step: 1. (Simmer is to cook at a temperature just below a boil. Appropriate cuts: While technically any cut of beef can be stewed. 2.

Cooking Methods Stir Frying Definition: A quick dry-heat cooking method using a lightly oiled pan. Any cut can be used as long as it is cut into thin uniform strips. round tip steak. Marinate or season meat as desired. Partially freeze beef (10 minutes in the freezer) for easy slicing. 2. Stir-fry meat in batches to prevent over crowding. Use high heat while continuously tossing ingredients. Stir continuously in a scooping/tossing motion until outside surface of beef is no longer pink. . sirloin steak. Slice meat into thin uniform strips (1/8 inch or thinner). top round steak. 4. Heat small amount of oil in wok or heavy non-stick skillet over medium or medium-high heat until hot. flank steak and top blade steak Step by Step: 1. 5. 3. Appropriate cuts: Shoulder steak.

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