Other Cooking Methods
Grillmasters, cover your eyes.
Believe it or not, you can cook up a succulent piece of beef without leaving the comforts of your kitchen. Why, we don't know. But just know you can. Take a look at these optional cooking methods and then get on with your life.
Dry Heat Cooking Methods
Broiling:
This is as close to grilling as it gets. Preheat oven on broil then place steak directly on broiling pan. The tricky part is adjusting the temperature because in order to control the heat, you'll have to raise or lower the cooking rack.
| Thickness | Doneness | First Side | After Turning |
|---|---|---|---|
| 3/4" | Rare | 5 minutes | 4 minutes |
| Medium | 7 minutes | 5 minutes | |
| Well | 10 minutes | 8 minutes | |
| 1" | Rare | 6 minutes | 5 minutes |
| Medium | 8 minutes | 6 minutes | |
| Well | 11 minutes | 9 minutes | |
| 1-1/4" | Rare | 7 minutes | 5 minutes |
| Medium | 8 minutes | 7 minutes | |
| Well | 12 minutes | 10 minutes | |
| 1-1/2" | Rare | 7 minutes | 6 minutes |
| Medium | 9 minutes | 7 minutes | |
| Well | 13 minutes | 11 minutes | |
| 1-3/4" | Rare | 8 minutes | 7 minutes |
| Medium | 9 minutes | 8 minutes | |
| Well | 14 minutes | 12 minutes |
Roasting:
Use this method when you have a lot of mouths to feed. And a large-cut of beef to feed them with. To begin, season beef with herbs and spices then place roast, fat side up, in a shallow roasting pan. Don't add liquid and don't cover.
| Beef Cut | Weight | Oven Temp. | Approx. Cooking Time |
|---|---|---|---|
| Standing Rib Roast | 4 to 6 lbs. | 325º F | 26 to 30 minutes/lb. |
| 6 to 8 lbs. | 325º F | 23 to 25 minutes/lb. | |
| 8 to 10 lbs. | 325º F | 19 to 21 minutes/lb. | |
| Ribeye Roast, boneless | 3 to 4 lbs. | 350º F | 23 to 30 minutes/lb. |
| 4 to 6 lbs. | 350º F | 18 to 20 minutes/lb. | |
| 8 to 10 lbs. | 350º F | 13 to 15 minutes/lb. | |
| Round Tip Roast | 2 1/2 to 4 lbs. | 325º F | 30 to 35 minutes/lb. |
| 4 to 6 lbs. | 325º F | 25 to 30 minutes/lb. | |
| 8 to 10 lbs. | 325º F | 18 to 22 minutes/lb. | |
| Tenderloin Roast | 2 to 3 lbs. | 425º F | 35 to 40 minutes total time |
| 4 to 6 lbs. | 425º F | 45 to 60 minutes total time | |
| Top Loin | 4 to 6 lbs. | 325º F | 17 to 21 minutes/lb. |
| Strip Loin Roast | 6 to 8 lbs. | 325º F | 14 to 17 minutes/lb. |
| Top Sirloin Roast | 2 to 4 lbs. | 350º F | 16 to 20 minutes/lb. |
| Top Round Roast | 2 1/2 to 4 lbs. | 325º F | 25 to 30 minutes/lb. |
| 4 to 6 lbs. | 325º F | 20 to 25 minutes/lb. | |
| 6 to 10 lbs. | 325º F | 17 to 19 minutes/lb. | |
| Tri-Tip Roast | 1 1/2 to 2 lbs. | 425º F | 30 to 40 minutes total time |
| Eye Round Roast | 2 to 3 lbs. | 325º F | 1 1/2 to 1 3/4 hrs. total time |
Pan Frying:
A different kind of sizzle, this technique is most appropriate for thin, tender cuts. Heat a small amount of oil in a skillet and cook over medium to medium-high heat. Then place seasoned beef in pre-heated skillet. Never add liquid ingredients to hot oil and do not cover the pan.
| Beef Cut | Thickness | Total Cooking Time |
|---|---|---|
| Eye Round | 1/2 in. | 2 to 4 minutes |
| Chuck Top Blade | 1/2 in. | 3 to 4 minutes |
| Round Tip | 1/4 in. | 1 to 2 minutes |
| Cubed | 1/2 in. | 5 to 7 minutes |
Moist Heat Cooking Methods
Braising:
A little liquid goes a long way. First brown the beef on all sides then season. Place the meat in a roasting pan and add your favorite wine or broth, covering the meat no more than halfway. Keep it covered to prevent steam from escaping. Cook at 350 degrees until meat is fork tender.
| Beef Cut | Thickness/Weight | Total Cooking Time |
|---|---|---|
| Shoulder Roast | 1 to 1 1/2 in. | 1 3/4 to 2 1/4 hours |
| Bottom Round/Eye Round | 1 to 1 1/2 in. | 2 to 3 hours |
| Arm Roast (boneless) | 2x2x4 in. | 1 1/2 to 2 1/2 hours |
| Blade Roast | 2 1/2 to 3 1/2 lbs. | 2 1/2 to 3 1/2 hours |
| Chuck Roast (boneless) | 3 1/2 to 5 lbs. | 3 1/2 to 4 1/2 hours |
| Brisket, fresh | 1 to 1 1/2 in. | 2 to 3 hours |
| Round Steak | 2x2x4 in. | 1 1/2 to 2 1/2 hours |
| Short Ribs | 2 1/2 to 3 1/2 lbs. | 2 1/2 to 3 1/2 hours |
| Blade Steak (7-bone) | 3 1/2 to 5 lbs. | 3 1/2 to 4 1/2 hours |
| Short Ribs | 3 1/2 to 5 lbs. | 3 1/2 to 4 1/2 hours |
| Rump Roast | 1 to 1 1/2 in. | 2 to 3 hours |
| Back Ribs | 2x2x4 in. | 1 1/2 to 2 1/2 hours |
Stewing:
Get ready for your house to be filled with a tantalizing aroma. This method is used for more muscular selections with larger streaks of fat. Completely cover in liquid and cook on low heat for several hours until the beef becomes tender and juicy.
| Beef Cut | Thickness/Weight | Total Cooking Time |
|---|---|---|
| Beef for Stew | 1 to 1 1/2 in. | 1 3/4 to 2 1/4 hours |
| Shank Cross Cuts | 1 to 1 1/2 in. | 2 to 3 hours |
| Short Ribs | 2x2x4 in. | 1 1/2 to 2 1/2 hours |
| Corned Beef Brisket | 2 1/2 to 3 1/2 lbs. | 2 1/2 to 3 1/2 hours |
| 3 1/2 to 5 lbs. | 3 1/2 to 4 1/2 hours |
