Beef Cooking Temperatures
Step 1: Prepare grill (gas or charcoal) according to manufacturer’s directions for medium heat.
Step 2: Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on cooking grid. (Not necessary for marinated meats
Step 3: Grill according to chart, turning occasionally. After cooking, season beef with salt, if desired.
Step 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.)
Step 2:Place beef on rack in broiler pan. Season beef with herbs or spices, as desired. Position broiler pan so that surface of beef is the distance from heat specified in timetable.
Step 3: Broil according to timetable, turning once. After cooking, season with salt, if desired.
Oven Roasting Tips
Heat oven to 450 degrees. Place adequate liquid (water and beef bullion) in the bottom of the pan and cover roast with tin foil. Cook for 20-25 minutes. Reduce heat to 350 degrees. Cook 10-12 minutes per pound. Uncover for the last half hour. Take roast out of the oven 5-10 degrees before desired temperature. Let roast sit on the counter for 20-25 minutes before carving.
Braising and Pot Roasting
Step 1: Remove beef from the refrigerator. Lightly coat with seasoned flour, if desired. Slowly brown beef on all sides in a small amount of oil in a heavy pan. Pour off drippings. Season beef, as desired. (Omit dredging and browning for corned beef brisket.)
Step 2: Add liquid, such as broth, water, juice, beer and/or wine, to pan. Bring to a boil; reduce heat.
• For pot roasts and other braised dishes, such as chilis and shredded beef, use a 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 beef.
Step 3:Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) When the beef is done, it can be removed from the pan and kept warm while the cooking liquid may be thickened or reduced, as desired.