How do I know when my beef is cooked ?

Question

I cook it on a frying pan, cut up, sometimes it comes out tender sometimes it doesn't. whats the deal? When i wait for it to get brown it's to chewy and not juicy, if i take it off the pan before it browns then it looks like its uncooked, but tastes good. so how long do i have to fry each side for? any tips?

1 more question...

cover it with a lid or no?

Answer 1

You could cook the cut whole, not cut up. Heat the oil in the pan first. Then, place the steak in a hot pan. Cook on one side until it starts to "bleed" on the top. When you see the blood coming out of the top, flip it over. Leave for a few minutes and take it out of the pan. Place it on a cutting board and make a small cut in the thickest part (center) of the meat to check the doneness.

Answer 2

Using a frying pan is the most difficult way to cook beef unless it is ground hamburger. The way to do it is to heat the pan first and coat the pan with about 1-1/2 TBSP of olive oil. Salt and pepper the meat before adding to the pan. Place the meat in the pan and leave it alone for 5 minutes. Use a good spatula to turn it over and don't touch the meat for another 2 to 5 mintes. To test for doneness, touch the center of the steak. If it feels soft, it is rare; if a little give it is medium (most people like it this way) and if it is firm, then your meat is closer to well done. You can also test doneness by using a thermometer available at stores that sell gadgets. If the temp is below 150, it is rare; 151 to 160, medium rare; 161 to 170, medium to medium well; and above 170 it is well done. If it gets above 180, it is more like a roof shingle.
I am serious when I tell you not to touch the meat while it is cooking. Do not press down on the steaks because that makes the juices run out of the meat and it will be dry. Also, when the meat is done, remove from the heat and cover with foil until you are ready to eat. Let the meat rest at least 10 minutes from removal from heat to serving.

Answer 3

look at the package does it say lean if so it will cook faster and be more chewy because of the less fat it has. The more fat content it has the more moist it will be. To tell if it is done as long as the juices are clear and no blood it is done or prob it with a thermometer to 150 degrees. There is no time because every stove pan etc heats up different so just cook it the way you do and I hope this tip helps you.

Answer 4

A lot depends on what cut of beef. Some cuts are meant to be broiled or fried and some are meant to be braised or roasted.

If you are frying a steak, get the skillet hot first. I like good old cast iron skillets. Put the steak in, move it around a little so it doesn't stick. Cook for a few minutes, then turn.

How long you cook it depends on the thickness and how you like it cooked -- rare, warm but red in cente; medium, pink in center; well, no pink. There are varying degrees of each category, but good steak restaurants usually have a note on the menu that they don't guarantee well done steaks.

Another thing to remember is that the meat continues cooking after you take it ouf of the pan. So stop cooking when it's a little rarer than you want and it will be perfect.

Answer 5

Try it like this: Preheat your skillet over medium-high heat with a couple tablespoons of cooking oil. Your meat should be one and a half to two inches thick. Sear your meat in the hot oil for two minutes on a side. Then turn the heat down to medium low, pour a half cup of Marsala and a quarter cup of water over the meat. Place thinly sliced onion on top of the meat, cover the skillet and let the meat cook for 50 minutes. Uncover, add a medium potato, quartered, for each person who's coming to dinner. Peel and cut in one inch chunks a carrot for each diner and toss that in. Re-cover the skillet and let it simmer another 15 - 20 minutes.
Remove cover, remove meat to a platter. Place the veggies beside the meat on the same platter. Slice the meat into serving size pieces at the table. Give each diner a serving of meat with a helping of the onions on top, and divide the potatoes and carrots equally. Pass the salt and pepper. If you like gravy, keep the meat and veggies warm while you cook the scrapings in the skillet and the remaining liquid down to a cupful - add more water if there's not a cupful left in the skillet. Stir two teaspoonsful of cornstarch into a quarter cup of water and stir that into the liquid in the skillet and stir constantly until it begins to bubble, then place in a gravy boat and serve with the platter of meat and veggies. Let each diner have a couple tablespoonsful of the gravy. Follow up this repast with a slice of apple pie a la mode.

Answer 6

Hello:

Make sure that you are cooking your meat over medium heat,not high heat because high heat will make your meat get too chewy and too brown. Also,you will know when your meat is cooked when it is no longer pink on the inside. I always cook my meat well until there is no more pink on the inside for food safety reasons because I have a little girl! ;-)

Answer 7

Get your pan nice and hot. Doesn't need to cook long. When it comes out chewy ,you have overcooked it.

Answer 8

beef is not supposed to be cooked for long, it should really be brown in the middle with a pink juicy centre, don't worry it is ok to eat pink beef, it's not like chicken!

Answer 9

well try marinating it and cooking it of in the oven in the marinade that way it stays moist, tender and juicy, but thoroughly cooked.