Cooking beef can seem intimidating but with the right techniques, tools and temperature guidelines, you’ll be preparing tasty beef dishes in no time! This comprehensive guide covers everything you need to know about cooking beef, from picking the right cut to determining doneness. Follow these tips and you’ll have beautifully cooked beef every time.
Selecting the Best Cut of Beef for Your Dish
There are many beef cuts to choose from, so selecting the right one for your cooking method is key Here are some top cuts and what they work best for
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Tender cuts like filet mignon, tenderloin and ribeye are ideal for quick, dry heat cooking methods like grilling, broiling, pan frying or roasting. Their tenderness makes them perfect for serving as steaks or roasts.
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Less tender cuts like chuck, brisket, short ribs and flank steak fare better with moist cooking methods like braising, stewing or slow cooking. The collagen in these cuts breaks down to become tender and flavorful.
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Ground beef is extremely versatile for dishes like burgers, meatballs, chili, Bolognese sauce, meatloaf and so much more. Choose a fat percentage based on your recipe.
Consider the cooking method and desired texture when picking a cut. And don’t be afraid to try new cuts – exploring different beef options can lead to delicious discoveries!
Beef Cooking Methods
Selecting the right cooking technique for your cut of beef ensures ideal texture and moisture. Here are some top cooking methods to try:
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Grilling over direct high heat is perfect for tender cuts like steaks and kebabs. It provides quick cooking and that charbroiled flavor.
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Pan frying in a skillet with a small amount of oil gives steaks and chops a flavorful sear while keeping the interior moist.
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Broiling under direct overhead high heat in the oven browns the exterior while cooking the inside. It’s like upside down grilling!
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Roasting in the oven uses dry ambient heat to produce a flavorful crust while cooking evenly. Great for larger tender cuts.
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Braising tougher cuts in a small amount of liquid at low temperatures effectively breaks down collagen.
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Stewing cuts into smaller pieces before braising allows flavors to mingle.
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Searing then slow cooking via braising or in a slow cooker is ideal for time-pressed cooks.
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Simmering ground beef on the stovetop gently cooks while breaking up the meat. Great for dishes like chili.
Experiment with different techniques – the options are endless for cooking beef perfectly every time!
Helpful Tools for Cooking Beef
Having the right tools on hand makes preparing beef much easier. Here are some must-haves:
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Instant-read thermometer – Takes the guesswork out of determining doneness, especially for larger cuts.
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Heavy bottomed pans – Even heating is key for searing and browning beef properly. Opt for cast iron, stainless steel or enameled cast iron.
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Tongs – Essential for flipping steaks, turning roasts and handling meat safely.
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Carving knife & fork – Makes slicing roasts and larger cuts neat and easy.
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Meat mallet – Tenders tough cuts by gently pounding. Can also flatten chicken breasts, pork chops and more.
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Dutch oven or heavy pot with lid – Ideal for braising, stewing, simmering, making stews and soups.
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Basting brush – Helps keep roasts, chicken and other proteins moist when oven roasting.
Quality cooking tools make preparing beef a breeze while also producing the best possible results. Invest in the essentials and you’ll be a beef pro!
Determining Doneness of Beef
The key to perfectly cooked beef is using the right temperature for the cut and your desired doneness. Here are some guidelines:
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Rare – 120-125°F – The interior is bright red with a cool, soft center. Best for very tender cuts like filet mignon or ribeye.
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Medium rare – 130-135°F – Warm red center that’s lightly firm. Provides an excellent balance of juicy and tender.
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Medium – 140-145°F – Pink interior with firm, moist meat. The most popular doneness for flavor and texture.
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Medium well -150-155°F – Mostly gray interior with a hint of pink in the center. Drier but still somewhat juicy.
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Well done – 160°F and above – Brown throughout with firmer, drier meat. Best for those who prefer no pink.
Use an instant-read thermometer to test doneness, especially with thicker cuts. For optimal safety and quality, let meat rest 3-5 minutes before slicing into it.
Key Tips for Cooking Beef Perfectly
Follow these simple tips and tricks for fantastic beef every time:
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Pat steaks and chops dry before cooking for better searing.
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Trim excess fat from cuts to prevent flare-ups when grilling.
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Bring large cuts like roasts to room temperature before cooking for more even cooking.
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Sear meats before braising or roasting to boost flavor.
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Flip steaks just once during stovetop cooking for better crust on both sides.
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Let roasts, larger steaks and chops rest before slicing to allow juices to re-absorb.
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Slice against the grain for more tender texture.
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Add fresh herbs, spices and seasonings to boost flavor.
With the right cut, cooking method, tools and techniques, you can cook beef with confidence. Follow temperature guidelines for perfect doneness. And most importantly – have fun trying new dishes and cuts of beef!
How To Make Perfect Roast Beef
- Beef: Roast beef demands a cut that is large and lean and evenly shaped. My go-to is top round, which ticks all those boxes and is the most tender of all the cuts from the beef round (a region of the hind leg).
- Olive Oil: A little oil is necessary to turn the garlic and herbs into a paste we can slather over the roast. The oil also conducts heat, aiding crust formation.
- Garlic: Garlic and Mediterranean herbs just have chemistry. I love the way the garlic turns roasty in the oven.
- Herbs: I went with the classic combo of thyme and rosemary, but feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer.
- Salt: Large cuts of meat require a generous amount of salt. A good rule of thumb is to use 1 tsp. kosher salt for every pound of beef.
- Black Pepper: There’s just something about the sharp, woodsy kick of black pepper that makes beef taste beefier.
To get a great crust, it helps to let the surface of the beef dry out a bit before the roast hits the oven—it’ll brown much faster this way. To that end, I recommend placing the roast on a wire rack set inside a baking sheet and refrigerating it for at least 1 hour and up to overnight. Do not cover the roast—we need it exposed to the circulating air of the fridge. This step is optional, but I strongly recommend it.
Okay, let’s get ready to roast! Rev up your oven to 450°. While the oven is preheating, make the herb rub. Stir the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl to combine. Do bear in mind the golden rule of 1 tsp. salt per pound of beef and adjust accordingly, depending on the size of your roast. Massage the rub all over the roast—don’t forget the bottom!
Roasting time! If you’ve got a probe thermometer, now’s the time to use it—it makes it a breeze to monitor the internal temperature of the roast. Just make sure the probe is inserted into the center of the roast and no further—you can make sure of this by rehearsing the insertion depth with the probe pressed against one end of the roast. No probe thermometer? No problem. Any instant-read thermometer will get the job done. Roast the beef, still on the wire rack, for 15 minutes to kickstart browning. Reduce the oven temperature to 325° and continue to roast until the beef reaches an internal temperature of 130° to 135°, 1 1/2 to 1 3/4 hours. At this point it’s tempting to slice the beef and serve it fresh from the oven. Don’t do it—the juices will run right out of the roast. Instead, loosely tent the roast with foil and allow it to rest for 30 minutes to give the juices time to redistribute within the roast.
If the roast was trussed, snip off and remove the butcher’s twine. Transfer the roast to a cutting board and cut crosswise into thin slices. And there you have it: tender roast beef with a gorgeous, deeply browned crust.
Full list of ingredients and directions can be found in the recipe below.
- The best cut of beef for roast beef: Theres no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. I usually use a top-round roast, but a bottom-round roast would work too. If youre unsure, ask your butcher! Since the meat is slow-roasted, tougher, leaner cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.
- How long should I cook my roast beef? That depends on two things: the size of your roast and your desired doneness. My 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours 15 minutes.
- Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and I swear itll come in handy more than just this once. Pro tip: For an accurate reading make sure youre inserting your thermometer deep enough to hit the center of the roast. For medium-rare, aim for an internal temperature of about 130°; for medium, aim for 145°. The internal temperature will continue to rise a bit as the roast rests.
- What to do with leftover roast beef: One of my favorite ways to use up roast beef leftovers is in the classic French dip sandwich. Other great options include beef stroganoff and steak au poivre soup.
Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, leave leftovers unsliced until ready to reheat. To freeze, wrap leftovers in plastic wrap and store in a freezer-safe bag for up to 3 months. Advertisement – Continue Reading Below
- 1 (4-lb.) round roast
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme leaves
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
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- Step 1 Recommended: Place roast on a wire rack set in a baking sheet. Refrigerate uncovered at least 1 hour or up to overnight.
- Step 2 Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
- Step 3 Place roast in roasting pan fitted with a roasting rack. Roast 15 minutes, then reduce oven temperature to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well.
- Step 4 Remove from oven and let rest 15 to 30 minutes before serving.
How to cook ground beef. (Yes seriously)
FAQ
What temperature do you cook beef to?
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Reddit · r/grillinghttps://www.reddit.comSteven Raichlen’s recommendation for beef internal tempMar 26, 2024
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USDA Food Safety and Inspection Servicehttps://www.fsis.usda.govSafe Minimum Internal Temperature Chart
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FoodSafety.govhttps://www.foodsafety.govCook to a Safe Minimum Internal Temperature – FoodSafety.gov
What temperature do you cook ground beef to?
- The USDA and other food safety agencies recommend 160°F (71°C) to destroy harmful bacteria like E. coli and Salmonella, which can be present in ground beef.
- Ground beef, unlike steaks, is often ground from multiple sources, increasing the potential for bacterial contamination to be mixed throughout the meat.
What temperature should a beef roast be cooked at?
Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
Can you eat beef at 170 degrees?
165° is well done for beef. You can keep any meat, and other hot prepared foods, at 170° for about 4 hours and still be in compliance with food safety standards.
What are the different techniques for cooking beef?
Here are nine different techniques for cooking beef. Grilling is a cooking technique that can use high, medium, or even low heat, which means anything from steaks to burgers to even a whole roast can go on the grill.
How do you cook ground beef in a skillet?
Skillet is probably one of the most common ways to cook beef, because it’s ideal for cooking ground beef. With skillet cooking, heat a large skillet over medium heat until hot. Then, add ground beef and cook 8-10 minutes. While cooking, break into small crumbles and stir occasionally.
What to cook with beef bones?
Draw out all the richness from your beef bones with this easy bone broth recipe. From hearty casseroles to stir-fries, slow cooker roasts, and steak simple enough for a weeknight, these are the best dinners to cook with beef.
What is the best cut of beef for barbecue?
The best cuts for barbecue are brisket, beef ribs or chuck roast. The key to this cooking method is patience — low and slow cooking ensures the best results. Skillet is probably one of the most common ways to cook beef, because it’s ideal for cooking ground beef. With skillet cooking, heat a large skillet over medium heat until hot.
What goes well with roast beef?
Roast beef, roast potatoes and Yorkshire puddings are one of our favourite combinations. Once you’ve mastered how to make the perfect beef joint, you will never look back. A hunk of roast beef spans all budgets and is simpler to cook than you think.
What is roasting a beef?
Roasting is a dry-heat cooking technique that uses either high temperature or a combination of high and low. The high temperature is what gives the beef its mouth-watering, crispy, brown exterior, while the low temperature is what cooks it to its proper doneness.