Dry Heat Cooking

Tender cuts of meat, such at those from the rib or loin lend themselves to dry heat cooking methods such as broiling, grilling, and pan-frying.

Broiling is accomplished in the oven as a low-fat, direct-heat cooking method, similar to grilling. Broiling is best for cuts of beef that are 3/4″ thick or thicker. Place the meat in a broiler pan or foil-lined baking sheet (for easy clean up). 3/4″ to 1″ thick cuts should be placed 2-3 inches from the heat and thicker cuts 4-6 inches from the heat.

Grilling is a fast, healthy method of cooking that provides a high retention of vitamins and minerals. Best grilling results are from cuts of meat that are 3/4″-1 1/4″ thick. Grill until a meat thermometer inserted through the center of the meat to check for desired doneness. Meat should only be turned once, half-way thru cooking and then with tongs. Do not pierce the meat.

Pan-frying is a fast, easy cooking method, similar to frying, but without the fat, it is also called sauteeing. Select cuts of beef that are 3/8″ to 1/2″ thick for best results. Season the meat while you heat a skillet to medium-high heat for a 1/2″ thick or less cut. Brown the meat, turning occassionaly, but do not cover the skillet during cooking.

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