Different Ways of Cooking Your Beef

Knowing how to cooking your beef is a very important step towards preparing the ultimate meal. To help you achieve perfection, here are some useful tips.
Cooking meat involves striking a balance between reducing moisture loss, and cooking long enough to melt collagen into gelatin. High heat forms a flavorful crust on the surface and slower cooking at a lower temperature will evenly cook the meat, without overcooking the outer edges. Grilling, broiling, sautéing, roasting, stir frying, and deep-frying uses the dry heat method, while braising, pot-roasting, stewing, steaming, poaching, and slow cooking uses the wet heat method.
Choose the cooking method according to the cut you intend to cook. Use dry heat and shorter cooking times for steaks from the center area of the animal because they are naturally tender, and contain little collagen and elastin. Rump pot roasts or round roasts have more collagen, so it is better to use wet heat and a longer cooking time to melt the collagen and reduce moisture loss.
Standing time is also a must when cooking any solid cut of beef. When beef is cooked, water is forced toward the center of the piece and evaporates from the edges. This water will be easily squeezed out of the beef when pressure is applied with a knife. By covering the beef to retain heat and letting it stand for 5-10 minutes after cooking, the water will redistribute throughout the cut so it is harder to squeeze out water from the pressure of cutting.
Always start with a preheated pan or grill, and once you put the meat on the cooking surface, do not move it. The meat will release when the crust has formed. If you try to move the meat before the crust is ready, it will tear and most of the tasty compounds will be left in the pan.
Ground beef requires a cooking internal temperature of 160 degrees F for food safety reasons. To keep the burgers moist and flavorful, consider adding moisture and flavor to hamburgers by including other ingredients like chopped vegetables and flavor mixes.
Tips for Various Cooking Methods
1. When broiling, make notches on the edges of the beef with a sharp knife to make them curve upwards.
2. Always use a broiler basket to ensure that the roast is kept in a horizontal position.
3. Lay the beef on the rack of the broiler pan, which is not heated.
4. Broil the meat according to the following guidelines or to your satisfaction. Cuts that are not more than 1¼ inches in thickness should be broiled about three inches away from the flame. For cuts that are 1¼ inches or more, broil about four to five inches away from the flame. Remember to turn the meat on its side, after broiling it for half the stipulated time.
Roasting & Stir-Frying
1. When roasting or stir-frying, brown the cut over high heat before cooking with lower heat.
2. Alternatively, cook the roast with low heat in the oven, before turning on the broiler for the final few minutes to create a crisp flavorful crust. Always remember that ovens differ and it is important to adjust your cooking time to harmonize with your oven.
1. Dividing your grill into a hot side and cooler side by controlling the number of briquette and preheat the grill.
2. Start the steak on the hot side to form a crust and pull it over to the cooler side to finish cooking.
3. Trim the steak of excess fat because fat shrinks fast than the meat and can cause your steak to curl.
4. Oil the grate and place the steak on the grill for one minute, before turning and grilling on the second side for another minute. If you do this right, you should get a nice diamond pattern of grill marks.
5. When the steak is almost done, check the pressure by using your index finger or using the flat side of a grill fork. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm.
6. Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.
Do remember that the cooking time may depend on other factors such as the type of grill, fuel and weather conditions.