BEFF BASICS:
Preparing steaks properly before
cooking:
• To preserve juiciness, leave a thin layer of fat on
steaks. Trim fat after cooking.
• Pat steaks dry with paper toweling to promote browning.
• Add salt and salty seasonings to steaks after cooking.
Salt added before cooking draws out moisture and inhibits
browning.
Determining Doneness:
• For optimal results, cook beef steaks to just medium
rare (145°F) or medium (160°F) doneness; do not overcook.
Cook round steaks to medium rare doneness only.
• The most accurate way to determine doneness of steaks
is with an instant-read thermometer, inserted horizontally
from the side into the center.
Skillet know-how:
• Use a heavy skillet. Preheat it until hot—usually
about 5 minutes—before adding steaks.
• Use the correct cooking temperature. Too high heat
can lead to overcooking and dry, flavorless steak. It may
char the outside before the center has a chance to reach the
desired doneness. A general rule to follow is:
Steaks 1/2 inch thick or thinner—use medium-high heat.
Steaks 3/4 inch thick or thicker—use medium heat.
Braising Basics:
• Brown steaks slowly, over medium heat, to develop
rich color and flavor. Use a heavy pan and small amount of
oil.
• Use a small amount of liquid—1/2 to 2 cups is
usual.
• Bring liquid to a boil, then quickly reduce heat to
a level that just maintains a slow simmer.
• Cover pan tightly to retain the steam that will tenderize
the steak. Don’t lift the cover unnecessarily to turn
steak or to stir.
• Simmer gently. Low heat keeps beef moist and promotes
tenderness. Boiling will dry and toughen the steak.
• Pan juices from braising are very flavorful. Thicken
them with flour or cornstarch, or cook over medium-high heat
to reduce to sauce consistency, and serve with steak.
Cooking Tips for Stewing Beef:
• Lightly coat beef for stewing with flour, seasoned
with salt, pepper, and herbs, before cooking, if desired.
The coating helps seal in flavor and moisture and helps thicken
the sauce.
Carving Cues:
• Start with a sharp carving knife.
•Roasts become firmer, and easier to carve, when allowed
to stand for 15 to 20 minutes.
• For uniform slices, hold the knife at the same angle
for each cut.
• The more tender the roast, the thicker the slices
may be. Beef tenderloin, rib and ribeye roasts can be cut
1/2 to 3/4 inch thick. Round and tri-tip roasts should be
sliced no more than 1/4 inch thick.
• Carve tri-tip roasts across the grain.
