Tasty Beef Recipes

From world famous Chef Betty

The following are guides for different

methods of cooking beef:

-Three Simple Steps To Oven Roasting Beef

Three Simple Steps To Oven Roasting Beef

1. Heat oven to temperature specified in roasting timetable below.

2. Place roast (straight from refrigerator), fat side up, on rack in shallow roasting pan. Season roast before cooking, as desired. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water; do not cover.

3. Roast according to timetable. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Internal temperature will continue to rise 5°F to 10°F to reach desired doneness and roast will be easier to carve.)

Broiling Guidelines
Beef Cut	Thickness/Weight	Distance From Heat	Approximate Total Cooking Time (medium rare to medium doneness)
Ribeye Steak	3/4 inch 1 inch 1-1/2 inches	2 to 3 inches 3 to 4 inches 3 to 4 inches	8 to 10 minutes 14 to18 minutes 21 to 27 minutes
Rib Steak, small end	3/4 inch 1 inch 1-1/2 inches	2 to 3 inches 3 to 4 inches 3 to 4 inches	9 to 12 minutes 13 to 17 minutes 24 to 31 minutes
Porterhouse/ T-Bone Steak	3/4 inch 1 inch 1-1/2 inches	2 to 3 inches 3 to 4 inches 3 to 4 inches	10 to 13 minutes 15 to 20 minutes 27 to 32 minutes
Top Loin Strip Steak, boneless	3/4 inch 1 inch 1-1/2 inches	2 to 3 inches 3 to 4 inches 3 to 4 inches	9 to11 minutes 13 t 17 minutes 19 to 23 minutes
Tenderloin Steak	1 inch 1-1/2 inches	2 to 3 inches 3 to 4 inches	13 to 16 minutes 18 to 22 minutes
Top Sirloin Steak, boneless	3/4 inch 1 inch 1-1/2 inches 2 inches	2 to 3 inches 3 to 4 inches 3 to 4 inches 3 to 4 inches	9 to 12 minutes 16 to 21 minutes 26 to 31 minutes 34 to 39 minutes*
*Turn occasionally as needed during cooking.	3/4 inch 1 inch 1-1/2 inches 2 inches	2 to 3 inches 3 to 4 inches 3 to 4 inches 3 to 4 inches
Flank Steak (marinate)	1-1/2 to 2 pounds	2 to 3 inches	13 to 18 minutes
Top Round Steak (marinate) Recommend cooking to medium rare (145°F) doneness only.	3/4 inch 1 inch 1-1/2 inches	2 to 3 inches 2 to 3 inches 3 to 4 inches	12 to 13 minutes 17 to 18 minutes 27 to 29 minutes
Chuck Shoulder Steak, boneless (marinate)	3/4 inch 1 inch	2 to 3 inches 3 to 4 inches	10 to 13 minutes 16 to 21 minutes
Ground Beef Patties	1/2 x 4 inches} (4 per pound) 3/4 x 4 inches (4 per 1-1/2 pounds)	3 to 4 inches 3 to 4 inches	10 to 12 minutes 12 to 14 minutes
Cook to medium (160 degrehes Fahreneit ) doneness; see Determining Doneness		3 to 4 inches 3 to 4 inches	10 to 12 minutes 12 to 14 minutes
*All cooking times are based on beef removed directly from refrigerator.*

-Three Easy Steps To Broiling Beef

Three Easy Steps To Broiling Beef

1. Set oven regulator for broiling; preheat for 10 minutes. During broiling the door of electric oven should be left ajar; the door of gas oven should remain closed. (However, consult your owner’s manual for specific broiling guidelines.)

2. Place beef on rack of broiler pan. Season beef straight from the refrigerator with herbs or spices, as desired. Position broiler pan so that surface of beef is within the distance from heat specified in timetable below.

3. Broil according to timetable, turning once. After cooking, season beef with salt, if desired.

Roasting Guidelines
Beef Cut	Oven Temp. (preheated)	Weight	Approximate Total Cooking Time	Remove from oven when internal temp. reaches
Ribeye Roast, small	350°F	3 to 4 lb 4 to 6 lb 6 to 8 lb	Medium rare: 1-1/2 to 1-3/4 hours Medium: 1-3/4 to 2 hours Medium rare: 1-3/4 to 2 hours Medium: 2 to 2-1/2 hours Medium rare: 2 to 2-1/4 hours Medium: 2-1/2 to 2-3/4 hours	135°F 150°F 135°F 150°F 135°F 150°F
Ribeye Roast, large	350°F	3 to 4 lb 4 to 6 lb 6 to 8 lb	Medium rare: 1-3/4 to 2-1/4 hours Medium 2 to 2-1/2 hours Medium rare: 1-3/4 to 2-1/4 hours Medium 2 1/2 to 3 hours Medium rare: 1-1/4 to 2-1/2 hours Medium 2 3/4 to 3 hours	135°F 150°F 135°F 150°F
Rib Roast (chine bone removed)	350°F	4 to 6 lb (2 ribs) 6 to 8 lb (2 to 4 ribs) 8 to 10 lb (4 to 5 ribs)	Medium rare: 1-3/4 to 2-1/4 hours Medium: 2-1/4 to 2-3/4 hours Medium rare: 2-1/4 to 2-1/2 hours Medium: 2-3/4 to 3 hours Medium rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 hours	135°F 150°F 135°F 150°F 135°F 150°F
Tenderloin Roast	425°F	2 to 3 lb (center-cut) 4 to 5 lb (whole)	Medium rare: 35 to 40 minutes Medium: 45 to 50 minutes Medium rare: 50 to 60 minutes Medium: 60 to 70 minutes	135°F 150°F 135°F 150°F
Tri-Tip Roast	425°F	1-1/2 to 2 lb	Medium rare: 30 to 40 minutes Medium: 40 to 45 minutes	135°F 150°F
Round Tip Roast	325°F	3 to 4 lb 4 to 6 lb 6 to 8 lb	Medium rare: 1-3/4 to 2 hours Medium: 2-1/4 to 2-1/2 hours Medium rare: 2 to 2-1/2 hours Medium: 2-1/2 to 3 hours Medium rare: 2-1/2 to 3 hours Medium: 3 to 3-1/2 hours	140°F 155°F 140°F 155°F 140°F 155°F
Rump Roast	325°F	3 to 4 lb	Medium rare: 1-1/2 to 2 hours	135°F
Bottom Round Roast	325°F	3 to 4 lb	Medium rare: 1-1/2 to 2 hours	135°F
Eye Round Roast	325°F	2 to 3 lb	Medium rare: 1-1/2 to 1-3/4 hours	135°F
Meatloaf	350°F	8 x 4 inches 1-1/2 lb	Medium: 1-1/4 hours	160°F
Cook to medium (160 degrees Fahrenheit) doneness; see Determining Doneness	350°F	8 x 4 inches 1-1/2 lb	Medium: 1-1/4 hours	160°F
*Medium rare doneness = 145°F final internal temperature after 15 to 20 minutes standing time.* *Medium doneness = 160°F final internal temperature after 15 to 20 minutes standing time.* *All cooking times are based on beef removed directly from refrigerator.*

-Three Simple Steps to Grilling Beef

Three Simple Steps to Grilling Beef

1. Prepare charcoal grill for direct cooking. When coals are medium, ash-covered (in about 30 minutes), spread in single layer. Position cooking grid. Check cooking temperature. (Cautiously hold palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. Approximately 4 seconds equals medium heat.)

2. Season beef (straight from refrigerator) with herbs or spices, as desired. Place on cooking grid directly over coals.

3. Grill according to timetable below, turning occasionally. After cooking, season beef with salt, if desired.

(Because gas grill brands vary greatly, consult your owner’s manual for grilling guidelines.)

Charcoal Grilling Guidelines
Beef Cut	Thickness/Weight	Approximate Total Cooking Time (medium rare to medium doneness)
Ribeye Steak	3/4 inch 1 inch 1-1/2 inches	6 to 8 minutes 11 to 14 minutes 17 to 22 minutes (covered)
Rib Steak, small end	3/4 inch 1 inch 1-1/2 inches	6 to 8 minutes 9 to 12 minutes 22 to 27 minutes (covered)
Porterhouse/T-Bone Steak	3/4 inch 1 inch 1-1/2 inches	10 to 12 minutes 14 to 16 minutes 20 to 24 minutes (covered)
Top Loin Strip Steak, boneless	3/4 inch 1 inch	10 to 12 minutes 15 to 18 minutes
Tenderloin Steak	1 inch 1-1/2 inches	13 to 15 minutes 14 to 16 minutes (covered)
Top Sirloin Steak, boneless	3/4 inch 1 inch 1-1/2 inches 2 inches	13 to 16 minutes 17 to 21 minutes 22 to 26 minutes (covered) 28 to 33 minutes (covered)
Flank Steak (marinate)	1-1/2 to 2 pounds	17 to 21 minutes
Skirt Steak (marinate)	1-1/2 pounds (4 to 6 inch portions)	10 to 13 minutes
Top Round Steak (marinate) Recommend cooking to medium rare (145°F) doneness only.	3/4 inch 1 inch 1-1/2 inches	8 to 9 minutes 16 to 18 minutes 25 to 28 minutes (covered)
Chuck Shoulder Steak, boneless (marinate)	3/4 inch 1 inch	14 to 17 minutes 16 to 20 minutes
Chuck Top Blade Steak, boneless	1 inch	18 to 22 minutes
Ground Beef Patties	1/2 x 4 inches (4 oz) 3/4 x 4 inches (4 per 1-1/2 pounds)	11 to 13 minutes 13 to 15 minutes
Cook to medium (160 degrees Farenheit) doneness; see Determining Doneness)	1/2 x 4 inches (4 oz) 3/4 x 4 inches (4 per 1-1/2 pounds)	11 to 13 minutes 13 to 15 minutes
*All cooking times are based on beef removed directly from refrigerator.* *All cooking times are based on medium, ash-covered coals.* *All cuts are grilled uncovered, unless covered is specified.*

-Three Simple Steps To Stir-Frying

Three Simple Steps To Stir-Frying

1. Marinate thin uniform beef strips to flavor or tenderize, if desired, while preparing other ingredients.

2. Heat small amount of oil in wok or large heavy nonstick skillet over medium-high heat until hot.

3. Stir-fry beef in half-pound batches (do not overcrowd), continuously turning with a scooping motion, until outside surface of beef is no longer pink. Add additional oil for each batch, if necessary.

-Three Simple Steps To Undercover Cooking

Three Simple Steps To Undercover Cooking (Braising, Pot Roasting, Stewing)

1. Remove beef from refrigerator. Lightly coat with seasoned flour, if desired. Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired. (Omit dredging and browning for corned beef brisket.)

2. Add liquid, such as broth, water, juice, beer and/or wine, to pan. Bring to a boil; reduce heat.

3. For pot roasts and other braised dishes, such as Swiss steak, chilis and shredded beef, use small amount of liquid (1/2 to 2 cups).

For stews and soups, use at least enough liquid to cover beef.

Corned beef brisket is cooked in liquid to cover.

Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325°F oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) The cooking liquid may be thickened or reduced, as desired.

Undercover Cooking Guidelines
Beef Cut	Thickness/Weight	Approximate Total Cooking Time (covered over low heat)
Chuck Pot Roast, boneless (Arm, Shoulder or Blade)	2-1/2 to 4 lb	2 to 3 hours
Chuck Shoulder Steak, boneless	3/4 to 1 inch	1-1/4 to 1/-3/4 hours
Bottom Rump Roast	3 to 4 lb	2-1/2 to 3-1/4 hours
Round Steak, boneless (Eye or Bottom)	3/4 to 1 inch 1 to 1-1/2 inches	1-1/4 to 1-3/4 hours 1-3/4 to 2-1/2 hours
Brisket, fresh	2-1/2 to 4 lb	2-1/2 to 3 hours
Beef Brisket, Corned	2-1/2 to 3-1/2 lb 3-1/2 to 5 lb	2-1/2 to 3-1/2 hours 3-1/2 to 4-1/2 hours
Beef or Stew	1 to 1-1/2 = inch pieces	1-3/4 to 2-1/4 hours
Shank Cross Cuts	1 to 1-1/2 = inch thick pieces	2 to 3 hours
Beef Short Ribs	2 x 2 x 4 = inch pieces	1-1/2 to 2-1/2 hours

-Three Simple Steps To Stove-Top Skillet Cooking

Three Simple Steps To Stove-Top Skillet Cooking

(Pan-Broiling, Sautéing)

1. Heat heavy nonstick skillet over medium heat for 5 minutes.

2. Season beef straight from the refrigerator with herbs or spices, as desired. Place in preheated skillet. Do not overcrowd. Do not add oil or water; do not cover.

3. Cook according to timetable below, turning once. (For cuts 1 inch thick or thicker, turn occasionally.) Remove excess drippings from skillet as they accumulate. After cooking, season beef with salt, if desired.

Stove-Top Skillet Cooking Guidelines
Beef Cut	Thickness	Approximate Total Cooking Time Over Medium Heat (medium rare to medium doneness)
Ribeye Steak	3/4 inch 1 inch	8 to 10 minutes 12 to 15 minutes
Porterhouse/T-Bone Steak	3/4 inch 1 inch	11 to 13 minutes 14 to 17 minutes
Top Loin Strip Steak, boneless	3/4 inch 1 inch	10 to 12 minutes 12 to 15 minutes
Tenderloin Steak *Use medium-high heat for 1/2-inch thick steak.	1/2 inch 3/4 inch 1 inch	3-1/2 to 5-1/2 minutes* 7 to 9 minutes 10 to 13 minutes
Top Sirloin Steak, boneless	3/4 inch 1 inch	10 to 13 minutes 15 to 20 minutes
Top Round Steak (marinate) Recommend cooking to stet original (medium rare) only.	3/4 inch 1 inch	11 to 12 minutes 15 to 16 minutes
Eye Round Tip	1/2 inch	2 to 4 minutes
Round Tip Steak	1/8 to 1/4 inch	1 to 2 minutes
Chuck Eye Steak, boneless	3/4 inch 1 inch	9 to 11 minutes 12 to 15 minutes
Chuck Top Blade Steak, boneless	3/4 inch 1 inch	10 to 12 minutes 13 to 17 minutes
Cubed Steak Use medium-high heat	____	3 to 4 minutes
Ground Beef Patties	1/2 x 4 inches (4 per pound) 3/4 x 4 inches (4 per 1-1/2 pounds)	10 to 12 minutes 12 to 15 minutes
Cook to medium (160 degrees Fahrenheit) doneness; see Determining Doneness		10 to 12 minutes 12 to 15 minutes
*All cooking times are based on beef removed directly from refrigerator.*