Top Tips For Cooking Different Cuts of Meat
Research reveals that beef consumption reached an all-time high in 2021. According to reports, 30 million pounds of beef was consumed by the end of the year. Indeed, it is one of the most popular meats in the world, regularly used in home cooking and fine dining. However, the cooking method can make all the difference in taste. It’s also important to note that beef cuts may taste distinctly different and have varied textures. Here are various types and how to get the most from them while adding variety to your meals.
- Ribeye
The ribeye is a flavorful cut of beef you will find in the cow’s rib section. If you know anything about marbling in the culinary industry, the ribeye accounts for the rich, beefy flavor you may be familiar with. You can start the cooking process by seasoning it with salt and pepper. Experts say kosher salt is better because it softens the meat before heat exposure. With the pepper seasoning, ensure that it is evenly spread on the entire surface area of the ribeye. When it’s finally ready to go on the fire, remember to cook on high heat for 3 – 4 minutes on each side. The duration will depend on the ribeye’s thickness. Meanwhile, for safety purposes, remember to check for an internal temperature of 135-140°F.
- Sirloin
If you are checking your weight through your diet, you may have heard the importance of this beef cut. Sirloin is lean, has a low fat content, and is protein-rich, making it one of the best animal protein sources for weight watchers. The exciting part about the sirloin is its versatility. It can be pan-fried, grilled, broiled, or even stuffed into the oven for a bit. Like the ribeye above, the sirloin must be cooked on high heat for up to 5 minutes on each side. The time it takes once again will depend on the thickness. It’s also important to know that people like their sirloin cooked rare or medium-rare. If you still want a little redness in the middle, the medium-rare will cook at an internal temperature of 135-140°F. If not, then the well-done steak is your best bet.
- Tenderloin
This cut is the most tender and comes from the short loin or the back half of the cow. Despite its source, the tenderloin is a long cut of beef. Its length gives it the distinctive nature many people have come to know it by. Often, the best way to cook this cut is to roast it in the oven. However, bringing out the grill for outdoor cooking will be a great idea with summer approaching. It’s the perfect time to polish your cooking skills and see how to smoke a beef tenderloin to perfection! The only downside is that the beef tenderloin is expensive, and if you live on a budget, it may be too much for your pocket to make it a regular feature in your meals.
That is probably why the beef tenderloin is often reserved for special festivities where families can enjoy their meal. Once again, remember to start your seasoning with salt to help begin the tenderization process. Preheating the oven to 425°F for 20-25 minutes before cooking is also very important. The beef tenderloin needs to cook thoroughly, especially since it has a habit of being undercooked or overcooked. It might call for careful monitoring and excellent heat regulation to get it just right.
- Flank
The flank is a lean, tough cut of beef that comes from the lower belly of the cow. It’s a great choice for dishes like fajitas and stir-fries because of the flavor that emanates from these dishes. Moreover, the flank takes on marinades very well, so you can have a blast choosing seasonings that enhance its taste and texture. The best way to cook a flank steak is to marinate it for at least 30 minutes before cooking. This process allows the beef to soak in the marinade properly. Sometimes, you may need to marinate after grilling, but not with already-used marinade. After that, grill it on high heat for only a few minutes per side. It is important to note that the cooking duration of every beef cut will depend on its size and thickness. With this background information, it is always recommended to determine the thickness of the cut you have in hand.
Now, you have enough information to work with when you have any of these beef cuts. So, it will be a breeze the next time you cook a special meal for the family.
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- Lisa has been blogging since 2013, and loves sharing resources and ideas for living a simple life. To get free printables, bonus words, and more - sign up for the newsletter.
Thank you for sharing these excellent cooking tips, I love every type of steak despite the popular opinion that red meat is bad for you. I can’t wait to give some of these tips a try.
This is very helpful, especially for cooking flank.