How to Cook Beef

How to Cook Beef

Beef is popular, versatile, and relatively inexpensive. In addition to classic recipes, such as roast beef or grilled meat, it can also be cooked to prepare dishes with the method of stir-frying or hamburgers, perfect when you have many guests for dinner. There are various preparation and cooking techniques, not to mention that it can be served in countless ways.

Method 1: Grilling the Meat

1. Make burgers. The grill or barbecue enriches the flavour of the meat medallions. Choose ground beef that contains the right amount of fat for your needs, mix it with the ingredients and toppings you want, then shape the burgers before placing them on the hot grill. Cooking is relatively fast, although it depends on the thickness of the medallions. The grill also allows you to prepare larger quantities of burgers than on the stove or oven.

• Burgers can be cooked to any temperature, but cooking shouldn’t take more than 10 minutes per side, regardless of how well they are prepared.
• If the mince contains fatter, the burgers will be tastier. Try starting with an 80/20 proportion of fat and lean meat.
• You can grind the meat for burgers at home. Alternatively, ask the butcher to grind the cut of your choice.

1. Grill steaks for a barbecue or outdoor dinner. You can select any cut of meat for this cooking mode: the result will always be perfect. For example, you can choose rib-eye steak on the bone or small loin. Season using your favourite spices and herbs. Place the steaks on the hot grill.

• Cooking times vary. In particular, there are many differences between gas and charcoal grills. Use a special thermometer to measure the exact temperature of the steaks.
• Semi-raw cooking is about 63 ° C, while the average one is about 71 ° C. The steaks will be well done when they reach a temperature of around 77 ° C.

1. Try grilling kebabs, which are great for serving at a party. These are generally grilled skewers consisting of meat and vegetables cut into cubes. You can use wooden or metal skewers, remembering that the former may burn, while the latter retains heat. Choose your favourite cut or buy pre-diced meat. Greater sirloin is often sold cut into cubes, but you can feel free to experiment and use whatever cut you prefer. Skewer the meat, add vegetables and season as desired before placing the kebab on the hot grill.

• Given their size, the skewers can be cooked in no time. Be sure to keep an eye on them to prevent them from overcooking or burning. If the grill is hot, it usually takes about 2 minutes per side.

Method 2: Cook the meat on the stove

• Cook ground beef, one of the most versatile cuts of beef. It is in fact possible to use it to prepare different types of dishes. To choose the right condiments, first, decide what type of dish to make. Place the ground and seasonings in a bowl, then mix them evenly with your hands. Grease a skillet and set the heat to medium-high. Once the oil has been heated, place the ground beef in the pan and stir it with a utensil such as a wooden spoon, spatula or fork until browned. Break up any lumps of meat to make sure it cooks evenly at the same temperature. Minced meat usually goes well cooked.

• Use seasonings like thyme, fresh garlic, rosemary, salt and pepper to make dishes like lasagna with meat, shepherd’s pie and ragù.
• Try adding spices such as paprika, cayenne pepper, chilli powder, or fresh coriander to make Mexican cuisines like tacos, picadillo, or chilli.

Cook the steaks on the stove and complete the baking. 

1. Preheat the oven to 180 ° C and let the heat recirculation for about 45 minutes. Season the steaks with any spices of your choice and heat some oil in a skillet over medium-high heat. Once the oil is heated, place the steak in the pan and sear it for 2 to 3 minutes. This cooking method allows to preserve the taste of the meat and to create a kind of “caramelized” crust, very tasty. If the steak is particularly large or thick, it may be necessary to complete the baking. On the other hand, thinner cuts, such as bavette or small loin, can be simply blanched.

• The larger cuts or cuts characterized by thicker edges that need to be seared are the Florentine steak, the Porterhouse, the loin and the ribs.
• Let the steak rest on a cooling rack, cutting board or plate for about 10-15 minutes to finish cooking and allow it to absorb the juice.

1. Try making burgers. Cooking them on the stove is as simple as grilling them. Choose mince that has adequate fat content for your needs, season with spices and herbs, then shape the meat medallions. Grease a skillet and heat it over medium-high heat. Once the oil is hot, place the burgers on the surface. Times vary according to the degree of cooking you prefer and the thickness of the medallions.

• Generally, burgers with a thickness of about 3 cm require 4-6 minutes to cook on each side.
• The stir-fry method allows you to take in a lot of proteins and vegetables, not to mention that it is relatively simple. Many butchers already sell diced or thinly sliced ​​beef, ready for this type of cooking. Grease a deep skillet or wok and heat over medium-high heat. Quickly brown the meat, then add the vegetables and sauce of your choice.
• Sauces such as soy or oyster sauces allow you to add flavour to the dishes prepared by the leap.
• With this method, beef cooks very quickly. Don’t worry about cooking it more than necessary, as it will likely become well done in no time.