Beef is beloved, 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.
Steps
Method 1 of 4: Grilling the Meat
Step 1. Make burgers
The grill or barbecue enriches the flavor of the meat medallions. Choose ground beef that contains an adequate 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 more fat, 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.
Step 2. Grill the steaks at 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 favorite spices and herbs. Place the steaks on the hot grill.
- Cooking times vary. In particular, there are many differences between the gas and charcoal grills. Use a special thermometer to measure the exact temperature of the steaks.
- The semi-raw cooking is about 63 ° C, while the average one is about 71 ° C. The steaks will be well done when they have reached a temperature of approximately 77 ° C.
Step 3. Try grilling kebabs, which are great for serving at a party
These are generally grilled skewers consisting of diced meat and vegetables. You can use wooden or metal skewers, remembering that the former may burn, while the latter retain heat. Choose your favorite cut or buy pre-diced meat. Greater sirloin is often sold cut into cubes, but you can feel free to experiment and use whichever cut you prefer. Skewer the meat, add vegetables and season as you wish 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 of 4: Cook the Meat on the Stove
Step 1. 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 beef 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 it is 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 like paprika, cayenne pepper, chili powder, or fresh coriander to make Mexican dishes like tacos, picadillo, or chili.
Step 2. Cook the steaks on the stove and finish cooking in the oven
Preheat the oven to 180 ° C and let the heat recirculate 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 has been 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 bavetta or small loin, can be simply blanched.
- The larger cuts or those with thicker edges that require searing are the Florentine steak, the Porterhouse, the loin and the rib.
- Let the steak rest on a cooling rack, cutting board, or plate for about 10-15 minutes to finish cooking and absorb the juice.
Step 3. Try making burgers
Cooking them on the stove is as simple as grilling them. Choose mince that has an 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. The times vary according to the degree of cooking you prefer and the thickness of the medallions.
- In general, burgers with a thickness of about 3 cm need to cook for 4-6 minutes per 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 beef cut into small cubes or thin slices, 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 oysters allow you to add flavor 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 is likely that it will become well done in no time.
Method 3 of 4: Roasting Meat in the Oven
Step 1. Buy a large cut of meat
Roasting meat is a very simple classic method of preparing it. However, not all cuts are perfect in this regard. Ask the butcher or shop assistant to recommend a suitable cut for the roast.
- Rib eye steak, rump and large cuts are all great for a good roast.
- Plus, leftovers from the roast are perfect for making a sandwich, so don't worry about buying some extra meat.
Step 2. Preheat the oven to 180 ° C
Most roasts should be cooked at a constant temperature for an extended period of time. Set it to 180 ° C and let the heat recirculate several times. This helps to maintain a constant temperature, as the oven reaches the right temperature and then cools down. The longer you let the oven heat up, the more stable the temperature will be.
Step 3. Season the meat and wait for it to come to room temperature
Take the meat and rub olive oil on the surface. Then, season with salt and pepper. You can also add fresh herbs, such as rosemary and thyme.
Step 4. Place the meat on a high-sided roasting pan and place in the oven
Trays with high sides are easier to handle and also allow you to distribute the heat circulating in the oven more evenly. Place the meat in the center of the pan. If this is the case, turn the fat part upwards.
Step 5. Calculate cooking times by considering the weight of the meat and the temperature
Unlike chicken and pork, beef can be eaten at different temperatures without risk. The temperature depends on the weight and the possible presence of the bone. In principle, to cook meat at a semi-raw temperature, which is the most common one, calculate 30 minutes for 500 g of meat. For example, a 2.5 kg steak should be cooked for about 2 hours and 45 minutes in an oven preheated to 180 ° C so that it is semi-raw.
- The degrees of cooking of beef are as follows: rare (54 ° C), semi-raw (63 ° C), medium (71 ° C) and well done (77 ° C).
- Online you can also find many tools to calculate times based on weight and cut of meat, such as the one offered by BBC Good Food.
Step 6. Check the temperature of the meat with a suitable thermometer
Meat thermometers are tools that come in handy when preparing a roast, as the probe allows you to measure the internal temperature of the beef. Measure it when the estimated cooking time is close to the end. Just slide the thermometer probe into the center of the roast. Then, push it around the middle of the meat and wait for it to indicate the temperature.
- If the temperature is 63 ° C, the meat is semi-raw, while it is medium cooked if it is 71 ° C and well done if it is 77 ° C.
- If it is not cooked, put it back in the oven and check the temperature every 10-15 minutes to prevent it from overcooking.
Step 7. Remove the meat from the pan and let it rest for 20 minutes on a cooling rack, cutting board or plate, covering it with aluminum foil
Leaving it to rest allows you to finish cooking and reabsorb the juice that has lost due to the heat of the oven. After 20 minutes, remove the foil and serve it.
Method 4 of 4: Slow Cook the Meat
Step 1. Choose a cut
In general, slow cooking is effective for preparing a cut that is too hard to be grilled or cooked in the stove. These cuts are generally cheaper and often sold in large portions. Some of the most popular are beef breast and braised shoulder cover. Plus, stewed and simmered meat can be stored and reheated without any problems, so you can make more of it than you intend to serve.
Ask the butcher for suggestions. You can also choose cuts like shoulder round, beef spikes and round steak
Step 2. Preheat the oven to 180 ° C and let the heat recirculate for about 45 minutes
This allows to reach a constant temperature. A relatively low temperature allows you to soften the fat and tendons of the meat.
Step 3. Season the meat
Slow cooking may also require different spices, herbs, and other condiments than those used for grilled or seared meat. To prepare a stew, salt, pepper, fresh rosemary, thyme, sage, red wine and meat broth are generally used. Place these ingredients in a high-sided saucepan with a lid or, better yet, a cast iron saucepan. If you don't have such a pot, you can buy an aluminum roasting pan, which is easily available at a low price in household stores.
Step 4. Let the meat cook until it is tender enough to be skewered with the prongs of a fork
Preparing a stew has only one disadvantage: as the name suggests, slow cooking is by no means immediate. However, this has a very important benefit: you don't have to worry about the meat overcooking than necessary. Instead, let it cook for about 3 hours, checking it from time to time. Push the tines of a fork into the meat and gently withdraw it. If it's tender, it should crumble effortlessly. If it is still tough, let it cook for another hour or so.
