Beef Cooking Tips

• Use an instant-read thermometer. Insert halfway into roast, making sure not to touch bone.
• Do not add water. Do not cover.
• Allows allow roast to rest 10 to 15 minutes after cooking before slicing. Cover loosely with a tent of aluminum foil.

Beef Pot Roasts
• Slowly brown beef on all sides in small amount of oil in heavy pan. Season beef, as desired.
• Add small amount (1/2 to2 cups or 118 to 473ml) of liquid to pan. Bring to a broil; reduce heat.

• Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325°F (163°C) oven, according to chart or until beef is fork-tender.

How to Broil and Grill
• Trim excess fat to avoid flare-ups while grilling.
• To test the temperature of the coals, hold your hand over them (where the meat would be). If the heat is so intense that you must pull away in 3 seconds, the coals are hot. Four seconds indicate medium heat.
• Using tongs, turn the steaks halfway through cooking time.
• Add extra flavor by making a pouch of wood chips in aluminum foil. Pierce the foil (to release the smoke flavor) and place the pouch on top of the coals.
• Let the steaks rest 5 minutes before serving.
• For broiling, place steaks 3 inches (7.62cm) from boiler.

How to Pan-broil
• To pan-broil beef, heat a heavy cast-iron or nonstick pan over medium heat for 5 minutes before cooking.
• Do not use any liquid or fat.
• Season only after meat has been seared.
• Do not cover.
• Turn meat when juices appear in the seared side.
• If juices accumulate in pan, pour them off.

How to Braise
• Slowly brown steak on all sides in small amount of oil in heavy pan.
• Add small amount (1/2 to 2 cups or 118 to 473ml) liquid to pan. Bring to a boil; reduce heat.
• Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325°F (163°C) oven, according to chart or until beef is fork-tender.

Back to Top