Preparing steaks properly before
• 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
• 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.
• 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.
• Brown steaks slowly, over medium heat, to develop
rich color and flavor. Use a heavy pan and small amount of
• Use a small amount of liquid—1/2 to 2 cups is
• 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
• 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.