Food is one of those rare things that makes us happy and healthy. Everyone love to eat. The issue is, not everyone knows how to cook.
Have you ever had the desire for succulent beef but didn’t want to go out for food? Us too, all the time.
If you learn to cook as well as the restaurants (and you can), you can have all the beef you want right from home.
Are you ready to get cooking? Great, we’re bringing you the best way to cook popular cuts of beef.
The Best Way to Cook Chuck
Chuck meat comes from the shoulder of the cow, meaning it’s tougher meat with a high amount of fat and connective tissue.
You’ll commonly find chuck divvied up into stew meat, chuck roasts, chuck eye steaks, or flatiron steaks. Chuck also makes for great ground beef.
When you cook chuck the goal is to tenderize the meat as much as possible. Shoulder meat gets a workout when the cow’s alive, so the muscle is tough.
The best way to cook chuck is the old fashioned braise. Brown the roast or steak and then cook it in a small amount of red wine. Make sure to tightly cover the pan.
Our next way to cook chuck is on the grill. Chuck steaks and burgers are grill-friendly, though cook steaks to med rare or less. Overcooking the already tough meat creates a hockey puck.
The last chuck recommendation is to slow cook the roast. Throw it in your crockpot with onions, carrots, potatoes, and some thin gravy base to make an easy, yet delicious meal.
The cow’s brisket sits on the front underside of the animal. It’s in the breast area and extends under the forearm.
This cut is also tough with lots of connective tissues and fat. People often keep the cut as just brisket and sometimes grind it into a burger.
Brisket is also a candidate for the braise. You can choose a liquid of your choice, but wine works just as well here.
However, the best way to cook brisket is barbecue. Take that nice hunk of meat and slow cook it over low heat. Rub it with spices and then finish with your favor BBQ sauce.
Barbecue smoking is also an excellent move. Brisket tastes great smoked over apple, cherry, or hickory. Smoke it long enough and it melts in your mouth.
Ah, the loin. This is where almost every delicious cut of steak comes from. If you’re dining in style, do yourself a favor and buy a loin cut.
The king of steaks. The tenderloin is arguably the best cut of meat cows offer. Looking for something tender and packed with flavor? Buy tenderloin.
This cut comes from the center of the loin region, situated right between the short loin and the round.
Tenderloin has little fat, is extremely tender (obviously), and is the source of…filet mignon.
The easiest way to cook your tenderloin is the grill. It’s quick, but slow enough you can accurately gauge your temperatures.
Speaking of temperatures; you grill your tenderloin to medium rare or rare. Anything else is offensive to the meat.
Tenderloin also cooks nicely in a pan if it’s too cold for the grill. Get your pan screaming hot, and then add in your oil, butter, or foie gras butter (if you’re really fancy).
Add the tenderloin either whole or cut into medallions (medallions are the best way to cook for beginners). It should cook very quickly, so be ready for the turn.
Our last method is much like pan frying.
Pan searing involves browning the tenderloin on all sides and then finishing in the oven. The sear locks in the juice, while the oven brings it up to temperature.
As for pairings, tenderloin goes great with red wine or butter based sauce. It’s also excellent alone or paired with seafood.
T-Bone, Sirloin, Porterhouse, Strip Steak
All of these cuts come from the loin region, and all of them taste great. We’d argue they’re second only to tenderloin (and maybe prime rib).
T-Bone & Porterhouse
The T-bone and Porterhouse both come from the front part of the loin. Each has nice marbling and tenderness.
Both cuts stand up very well to either grilling, pan frying, or pan searing. As always, keep them medium rare or below.
We know some people like their steak medium or over, but trust us on this. The meat changes flavor profile after medium rare. Give med rare a chance and we’re positive you’ll love it.
Pairing for these cuts can take any pretty much any form. Mushrooms, onions, steak sauce, garlic butter. Pretty much anything works great.
Strip steak comes from the middle of the short loin. It’s a pretty no-nonsense cut. You could call it the thicker side of the t-bone.
The best strip steaks have significant marbling and can stand up to a variety of sauces. Garlic butter is a favorite.
Keep the cooking process here the exact same as the t-bone or porterhouse. Just remember that no bone means faster cooking times.
Another of the cuts that nearly everyone has heard of. The sirloin steak comes from the small of the cows back. As named, it’s also part of the loin.
When you’re buying sirloin, you want top sirloin. This means the cut has a nice marbling that gives it extra flavor.
Cooking the sirloin is a lot like cooking the t-bone, porterhouse, and strip steak. If you’ve noticed, these loin cuts are all pretty similar.
If you’re feeling adventurous, you can also roast your sirloin. Trim off the excess fat and stick it in the oven at low heat.
The roasting process will dry out the sirloin and break down any remaining fat. Done right, your meat will come out very tender.
For sauces, bourbon glaze or mushroom based gravy is always a hit.
If that list doesn’t get your tastebuds going, nothing will. Hopefully, you learned a thing or two about the best way to cook different cuts of beef.
Sharpen those knives, fire up the stove, and get cooking!