Meat usually takes the starring role in most meals so it is important to cook it correctly. If one of the dinner courses is somewhat off the mark, it is overlooked if the meat course is outstanding. It doesn't work the other way around. These general comments apply to most cuts of fresh meat.
Perhaps the most important consideration in cooking meat is to match the cooking method to the cut of meat. There are only two choices, -cooking with dry heat or with moist heat. The less tender cuts of meat require the longer moist methods of cooking. This is necessary to break down the tough connective tissues found in these cuts. There are a number of techniques to treat the tougher cuts of meat to make them more tender before cooking. These include marinating, pounding with a meat mallet and slicing across the grain.
Tender cuts of meat do not require the long slow cooking methods using moisture, and are usually prepared with a dry heat method, such as broiling, grilling, pan-broiling or roasting. These cooking methods should be used only for tender cuts.
Cuts from the loin section (the upper middle portion of the carcass) are the most tender. As the cuts move away from the loin, they are in general, increasingly tough.
Generally the only cuts of meat which are tender enough for a dry heat cooking method are from the loin or very near it. These include top loin steak, tenderloin steak or tenderloin roast, T- bone steak, sirloin steak, sirloin roast and tip steak. Boneless rolled rump roast can also be cooked with dry heat, but we believe better results are obtained with moist heat cooking methods for this cut. Other cuts should be prepared with a moist heat method.
It is a serious mistake to completely avoid those cuts requiring moist heat. While these cuts cost less, they often have a superior flavor. A savory stew or pot roast can make a delicious and memorable meal.
Dry Cooking Methods
Roasting
Roasting is the most common dry cooking method and should be done at an oven temperature of 325 degrees, unless the recipe indicates another temperature. (With beef roasts 140 degrees is rare, 160 degrees is medium, and 170 degrees is well done.) You really must use a meat thermometer to obtain the degree of doneness you prefer.
There are two types of thermometers. There are meat thermometers which are inserted into the thickest part of the roast and remain inserted while the meat roasts. There are also instant read thermometers which you insert during cooking to obtain a temperature reading and then remove. We prefer the instant read thermometer, as it can be used for checking many other cooking temperatures.
You will find many charts that suggest the roasting times for different cuts of meat. They will typically tell you, for example, that to roast a 4 to 6 pound boneless beef sirloin roast for medium doneness, roast it two and three quarters hours to three and one quarter hours at 325. Take the lower number as the time you should start checking with your instant read thermometer. The cooking time ranges are usually too large, and the variances in actual oven temperatures too great to rely only on cooking times. Use a thermometer.
Be aware that a roast continues to cook after you have removed it form the oven. It will typically add another 5 degrees while standing, so make allowance for this continued cooking. Remove the roast when it has reached 5 degrees from your chosen finished temperature. Plan to allow your roast to stand for at least 15 minutes loosely covered with foil before serving. This will allow the roasting to complete itself, the juices to set, -and give you time to prepare gravy if you wish.
Grilling
Grilling is a very popular method of dry cooking for steaks and chops. Start the charcoal, or preheat a gas grill, 30 minutes or so before you plan to grill the meat. The coals should be covered with a light gray ash when you begin to grill.
Steaks or chops for grilling need to be at least three quarters of an inch thick. You should trim the excess fat from around the edges to prevent flare ups. Also place cuts into the remaining fat at about one inch intervals, which will prevent the meat from curling. Make sure you always use a tongs when turning meat on the grill. A fork pierces the meat and causes the loss of juice.
Grilling times for steaks and chops can be approximated, and only approximated. The following times should be considered reasonable estimates rather that hard facts. The total cooking time for a three quarter inch thick steak will be about 12 to 16 minutes for a rare to medium degree of doneness. With a one inch thick steak the total cooking time will be about 15 to 20 minutes. A one and one half inch thick steak will have a total cooking time of 22 to 28 minutes. The only safe way to obtain the degree of doneness you wish with steaks is to make a small slit near the bone to see the color of the meat. You can also use an instant read thermometer to check the middle temperature of a thick steak or chop. Judging by the color of the meat will give you much better results than generalized time estimates.
When you grill a beef tenderloin, the total cooking time will be about 8 to 10 minutes for a thickness of one and one half inches. It should be turned with the tongs, and the degree of doneness confirmed by making a small slit into the meat. The same kind of visual test should be used for a pork tenderloin.
Broiling
Broiling is very similar to grilling, and the major factor affecting the cooking time is the distance your pan is placed from the heat. If the pan is placed about 3 to 4 inches from the heat source, give a three quarter inch thick steak or chop 4 minutes on the first side and 4 minutes on the second side and check for doneness by making a small slit in the steak. With a one inch thick steak or chop, give it 6 or 7 minutes on each side before checking.
Pan-broiling
Pan-broiling means to cook the meat in a heavy preheated (hot) fry pan with no oil or water. This produces a good deal of smoke. Leave the fry pan uncovered and turn occasionally. You will have to test for the desired degree of doneness by making a small slit in the meat.
Pan-frying
Heat a small amount of oil over medium heat. Do not add the meat until the oil is hot. Leave uncovered and turn occasionally until you reach the desired level of doneness. Check for doneness by making a small slit in the meat.
With all these methods of dry heat cooking the goal is to avoid overcooking the meat. You can always cook it a little more. You can not undo overcooking.
Moist Heat Methods
Braising
Braising means to brown meat in a small amount of oil in a heavy pan or Dutch oven which has a tight fitting oven proof lid. You then add a small amount of liquid, -about a cup, cover tightly, and simmer on the stove top or in the oven until done.
You can vary the cooking liquid, add seasonings to it, and add vegetables. You can achieve wonderful results from more modestly priced cuts of meat.
Cooking in Liquid
This is the same as braising except you add sufficient cooking liquids to cover the meat completely. You cover the pan tightly after you have browned the meat and added the cooking liquid, and simmer on the top of the stove or in the oven.
Cooking with moist heat is very forgiving. Stews, pot roasts, etc. are very easy to do, even for the beginning cook.
