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 H-E-B
Cooking Tips
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Dry-Heat Methods for Cooking Meat Courtesy of H-E-B Culinary Department These methods are more suitable for cooking tender cuts of meat that come from the rib or loin, since they have few connective tissues.  BroilGrill Indirect grill Pan-broil Pan-fry Roast Stir-fry Sear then roast in hot oven Broil - A low-fat, direct-heat cooking method similar to grilling. 1. Select a cut 3/4-inch thick or thicker for best results. Season or marinate meat as desired. 2. Heat oven for broiling. 3. Place meat on the rack in broiler pan or in a foil-lined baking sheet on a wire rack. 4. Position oven shelf so cuts that are 3/4- to 1-inch thick cook 2 to 3 inches from heat; thicker cuts, 4 to 6 inches. 5. Broil 3/4-inch thick cuts 4 to 6 minutes per side and 1-inch thick cuts 5 to 7 minutes per side. Turn meat once. Season to taste and serve. return to top Grill - A fast, healthy, dry-heat cooking method providing high retention of vitamins and minerals. 1. Select a cut 3/4 to 1 1/4 inches thick for best results. 2. Follow tips for building a great fire: Heat gas grill 10 minutes with lid closed. Heat wood chunks 20 minutes with lid open until smoke subsides. Heat charcoal 30 minutes with lid open. 3. Grill directly over Medium coals or gas heat as indicated by a 4-second hand count at cooking height when grate is 4 inches above heat source. 4. Follow cooking time guidelines. Insert thermometer through side of meat to center to check doneness. 5. Turn meats only once halfway through cooking time with tongs. Do not pierce meat. return to top Indirect Grilling - Cooking by reflective heat is best for thick cuts (1 1/4 inches or greater) or roasts that require a longer cooking time at a lower temperature. This method of grilling is similar to the way a conventional oven cooks. 1. Meat may be seared 1 to 2 minutes per side directly over the heat before cooking with indirect heat. 2. Place the meat on the grill grate on the cool half of the grill (away from the coals), or over a foil pan with coals banked around the perimeter so meat is not over the coals. 3. Cover the grill (closed lid) and cook with the vents open to create a roasting effect. 4. Maintain grill chamber temperature at 300 degrees to 400 degrees F depending on the tenderness of the cut (lower heat for tougher cuts). Use an oven thermometer placed on grill grate near meat to measure cooking temperature. It is optional, but unnecessary, to turn meat while cooking. return to top Pan Broil - A quick, easy and healthy cooking method similar to frying, without adding fat. Use a nonstick, heavy skillet without oil to cook thinner cuts of meat.) 1. Select cuts 3/8 to 1/2-inch thick for best results. Cuts 3/4 to 1-inch thick may be cooked by this method. 2. Season meat or wait to season until after cooking if seasoning or herb is likely to burn or blacken. 3. Heat a nonstick, heavy skillet over Medium-High for thin (1/2-inch or less) cuts, Medium for cuts 3/4-inch thick or Medium-Low for 1-inch thick cuts. Do not add oil or water (If a nonstick skillet is not available, a regular skillet may be lightly brushed with a thin film of oil or sprayed with cooking spray when pan broiling very lean cuts). 4. Add meat to heated skillet and cook 2 minutes per side if thin, 3 to 4 minutes per side if 3/4 inch thick and 5 to 6 minutes per side if 1 inch thick. Turn meat once. Do not cover skillet during cooking. return to top Pan Fry - A fast, easy cooking method similar to frying, but without adding fat. Also called sautéing. Generally used for tender cuts of meat. 1. Select cuts 3/8 to 1/2 inch thick for best results. Cuts 3/4 to 1 inch thick may be cooked by this method. 2. Season meat after browning or dip both sides of meat in seasoned flour or a coating mixture. 3. Heat a skillet over Medium-High for thin (1/2 inch or less) cuts or Medium for thicker cuts. Add a small amount of oil to heated skillet. 4. Brown meat on both sides 2 minutes per side if thin, 4 minutes per side if thicker. Turn meat once or occasionally. Do not cover skillet during cooking. return to top Roast - A simple cooking method requiring little attention and minimal equipment, for example, a shallow roasting pan, a roasting rack and a meat thermometer. 1. Heat oven to 300 degrees to 425 degrees F, depending on weight and diameter of roast. Larger and less tender roasts should be cooked at lower oven temperatures. Smaller roasts, such as tenderloin, may be roasted in high heat. 2. Season or rub roast with herbs and spices before or after cooking. 3. Place roast, fat side up, on a rack in a shallow roasting pan. Do not add water. Do not cover. 4. Insert an oven-safe meat thermometer into center of thickest part, or use a quick-read thermometer toward the end of cooking time to check doneness . Make sure thermometer is not touching bone or fat. 5. Roast in center of oven (Note: The smaller the roast weight, the more minutes per pound to allow for cooking time) until meat thermometer reads 135 degrees to 140 degrees F for Medium-Rare or 150 degrees to 155 degrees F for Medium. 6. Let roast stand 10 to 15 minutes (Note: The larger the roast the longer the standing time) before carving. return to top Stir-Fry - A fast method for cooking uniform pieces of beef; a variation of pan-frying. 1. Partially freeze meat for easier slicing if desired. 2. Slice meat into thin, uniform strips about 1/8-inch thick or into slices or pieces, preferably no thicker than 3/8-inch. Marinate strips to add flavor while preparing vegetables and other ingredients, if desired. 3. Heat a small amount of oil with a high-smoking point, such as peanut, safflower, soybean or corn oil, in a skillet or wok over Medium-High to High. 4. Stir-fry meat, turning with a scooping motion while cooking, 1 to 3 minutes until pink is gone. return to top Sear then Roast in Hot Oven - A technique well suited for thicker, tender cuts. 1. Heat oven to 400 degrees F. Season 1-inch to 1 1/2-inch thick cuts as desired. 2. Heat a skillet over Medium-High heat. Add a small amount of butter or olive oil to hot skillet. 3. Add meat and sear 1 to 2 minutes on each side, depending on thickness, until browned. 4. Place steaks on a wire rack in a shallow baking pan. Roast in upper half of oven 10 to 20 minutes, depending on thickness, until a meat thermometer inserted in the center reads 140 degrees F for Medium Rare or 155 degrees F for Medium. Do not overcook. return to top |
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