Cooking Methods

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

Marinate and Broil: Marinate in tenderizing marinade 6 to 24 hours before

broiling. Broil on rack of broiler pan so surface of beef is 3-4" from heat for 1"
steaks; 2-3" from heat for ¾" steaks, 1" top round and flank. Broil per chart
for medium rare to medium, turning occasionally.
Cooking Methods
GRILLING
A quick dry-heat method over charcoal, wood or gas flames. Use for
more tender cuts. Less tender cuts can be used if marinated.

Appropriate cuts: Ribeye steak, top loin steak, T-bone steak, top sirloin
steak, tenderloin, top blade steak, k-bobs and hamburger patties
Appropriate cuts if marinated: Flank steak, shoulder steak, blade
steak (7-bone steak), and skirt steak

Step by Step:
1. Preheat gas grill or Prepare Charcoal by allowing coals to
burn down to medium heat (ash covered). It typically takes
charcoals 30 minutes to reach medium heat.
2. Season beef as desired. Place beef on cooking grate.
3. Grill according to grilling timetable until desired doneness is
reached turning meat only once.
Cooking Methods
Pan Broiling
Definition: A quick dry-heat cooking method using a pan on a stove
top. No oil is used and the pan is uncovered. Use for thinner cuts.
Appropriate cuts: Most appropriate for thinner, more tender cuts of
beef such as top blade steak, cubed steak, ground beef patties,
ribeye steak, sirloin steaks, T-bone steaks, tenderloin and top loin.
Appropriate cuts if marinated: Eye of round steak and top round steak

Step by Step:
1. Heat heavy non-stick skillet 5 minutes over medium to
medium-high heat.
2. Season beef as desired.
3. Place beef in preheated skillet. Do not overcrowd.
4. Do not add oil or water. Do not cover.
5. Pan broil according to chart, turning once.
Cooking Methods
PAN FRYING
Definition: A quick dry-heat cooking method using a pan
with a small amount of oil. No lid is used. Use for thinner
cuts. Also called sauteing.

Appropriate cuts: Most appropriate for thin, tender cuts such as

cube steak, sirloin steak, ribeye steak, top blade steak, round
tip steak, top loin steak, tenderloin and eye of round.

Step by Step:
1. Heat small amount of oil in skillet on stovetop over
medium to medium-high heat until hot.
2. Season, dredge in flour, or bread beef as desired.
3. Place beef in pre-heated skillet. Do not overcrowd.
4. Do not add water or other liquid. Do not cover.
5. Pan fry to desired doneness, turning once.
Cooking Methods
ROASTING (DRY ROASTING)
Definition: A dry-heat cooking method used for cooking bigger cuts
of beef. No liquid is added or cover used. Use for more tender cuts.

Appropriate cuts: Just because a cut of meat has "roast" in the name
does not necessarily mean that roasting is an appropriate cooking
method. More tender cuts are best used for this cooking method such
as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast and
rump roast.
For less tender cuts such as chuck roast, chuck-eye roast, eye of
round roast, top round roast, or pot roast refer to BRAISING
Step by Step:
1. Season beef with herbs and spices or a RUB.
2. Place roast, fat side up, on a rack in a shallow roasting pan.
3. Insert a meat thermometer into thickest part of roast, in center,
not touching bone or fat.
4. Do not add water, do not cover.
5. Roast meat to 5 to 10 degrees below desired doneness.
Temperature will continue to rise to desired doneness.
6. Let roast stand 15 to 20 minutes before slicing or serving. It
will be easier to carve and the juices will set up.
Cooking Methods
Stewing
Definition: A slow moist-heat cooking method using a pot with a
tight-fitting lid. The beef should be completely covered in liquid. Use
for less tender cuts.

Appropriate cuts: While technically any cut of beef can be stewed, this
method is most appropriate for cooking tougher cuts such as cuts
from the chuck or round.

Step by Step:
1. Slowly brown the cubed meat in a small amount of oil stirring to
brown all sides. This step can be omitted but you will find that it
imparts a great deal of flavor to your dish.
2. Pour off drippings and season as desired.
3. Add water or broth to cover.
4. Cover with a tight fitting lid.
5. Simmer on a low heat on the stovetop until meat is fork tender.
(Simmer is to cook at a temperature just below a boil. Bubbles
form around the edges of the pan and rise slowly to the
surface.)
Cooking Methods
Stir Frying
Definition: A quick dry-heat cooking method using a lightly oiled
pan. Use high heat while continuously tossing ingredients. Any cut
can be used as long as it is cut into thin uniform strips.

Appropriate cuts: Shoulder steak, sirloin steak, round tip steak, top
round steak, flank steak and top blade steak

Step by Step:
1. Partially freeze beef (10 minutes in the freezer) for easy slicing.
2. Slice meat into thin uniform strips (1/8 inch or thinner).
3. Marinate or season meat as desired.
4. Heat small amount of oil in wok or heavy non-stick skillet over
medium or medium-high heat until hot.
5. Stir-fry meat in batches to prevent over crowding. Stir
continuously in a scooping/tossing motion until outside surface of
beef is no longer pink.