Follow these steps for cooking meat to ensure the best results.
1. Select a cooking method for the cut, tenderness, and thickness to prepare juicy and
2. Use a meat thermometer to measure internal temperature. It's the best guide for checking
3. Tender cuts from the rib and loin are low in connective tissue and are well suited to
these dry-heat cooking methods.
- Indirect grill
- Pan broil
- Pan fry
- Sear then roast in hot oven
When cooking with dry heat, in-between cuts can be marinated for a more tender result.
Steaks for pan-frying or pan-broiling should be 1/2-inch thick to cook the inside without
the outside being tough and dry.
4. Less tender cuts, generally beef cuts from the chuck and round, are best suited to
moist-heat cooking methods. The steam in these methods helps keep the connective tissue more
tender. Carve less tender cuts thinly and across the grain.
5. Lean meats will be more tender and juicy when cooked medium-rare to medium doneness.
Overcooking (to medium-well and higher) dries and toughens the meat.