Pan-Broiling Beef

From National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com Heat heavy, nonstick skillet 5 minutes over medium heat. Season beef (directly from the refrigerator), as desired.  Place beef in preheated skillet (do not overcrowd).  Do not add oil or water; do not cover. Pan-broil according to chart, turning occasionally.  After cooking, season beef with salt, if desired….

Read More…

Grilling Beef

From National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com Prepare grill (charcoal or gas) according to manufacturer’s directions for medium heat. Season beef (directly from the refrigerator) with herbs or spices, as desired.  Place on cooking grid. Grill, covered, according to chart (below), turning occasionally.  After cooking, season beef with salt, if desired. For charcoal grilling, when…

Read More…

Beef Cooking Methods

From National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com Grilling:  Grilling, a form of dry heat cooking, is one of the most exciting and healthy ways to enjoy beef, whether you are cooking on a gas or charcoal grill. Pan-Broiling:  Sometimes called “frying without fat,” pan-broiling (or skillet cooking) is especially handy for quick meals.  It is…

Read More…

Determining Doneness

From National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com Ground Beef Insert an instant-read thermometer into the center or thickest part of a meatloaf or meatball, or horizontally from the side into the center for patties. All cooking times in this brochure are for fresh or thoroughly thawed Ground Beef.  Ground Beef (patties, meatloaves, meatballs) should be…

Read More…

Rubs

From the National Cattlemen’s Beef Association | BeefItsWhatsForDinner.com Rubs are seasoning blends applied to the surface of roasts, steak and burgers.  These quick mixtures add flavor to beef, but do not tenderize. Dry rubs consist of herbs, spices and other dry seasonings. Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients,…

Read More…