Description
Product Information
Frozen Boneless Beef
Steaks: Beef steaks are one of the most popular and iconic beef dishes. They can be grilled, pan-seared, broiled, or cooked in various ways to achieve the desired level of doneness. Common cuts include ribeye, sirloin, filet mignon, and T-bone steaks.
Burgers: Ground beef is commonly used to make hamburgers. They can be seasoned and grilled, fried, or cooked on a stovetop griddle. Beef burgers are often served in buns with various toppings and condiments.
Stews: Tougher cuts of beef are ideal for making hearty stews. Beef stew is a slow-cooked dish that combines beef, vegetables, and flavorful broth or sauce. The long cooking time tenderizes the meat.
| Typical Values | As Sold 100g Provides: |
|---|---|
| Calories | 250kcal |
| Protein | 26g |
| Fat | 17g |
| Carbohydrates | 0g |
| Fiber | 0g |
| Cholesterol | 87mg |
| Potassium | 284mg |
Here's a basic method for preparing beef, specifically for cooking a beef steak:
Ingredients
- Beef steak (e.g., sirloin, ribeye, filet mignon, or your preferred cut)
- Cooking oil (e.g., vegetable oil or olive oil)
- Salt and pepper
- Optional seasonings (e.g., garlic, rosemary, thyme, or steak rub)
Instructions
Select your preferred cut of beef steak. Make sure it's at room temperature, as this allows for more even cooking.
Season the steak with salt and pepper on both sides. You can also add other seasonings or herbs to taste. If you prefer a dry rub, apply it to the steak at this stage.
Preheat a skillet, grill, or oven to a high temperature. You want the cooking surface to be hot to achieve a nice sear.
If using a skillet or grill, add a small amount of cooking oil to prevent sticking and enhance browning. Brush the oil over the steak as well.
Place the seasoned steak on the hot cooking surface. For a medium-rare steak, sear it for about 2-3 minutes per side, depending on the thickness and your desired level of doneness. Adjust the cooking time for your preferred level of doneness (e.g., rare, medium, well-done).
You can use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for around 130-135°F (54-57°C). The internal temperature will rise a few degrees as the steak rests.
Remove the steak from the heat and let it rest for a few minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.
After resting, slice the steak against the grain to enhance tenderness. Serve it with your choice of side dishes, such as vegetables, potatoes, or a salad.
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