Quick Cooking
Minced Beef and Steaks
Minced beef can be used in a wide variety of popular dishes, including bolognese sauce, chilli con carne, lasagne, cottage pie, burgers, meatloaves and meatballs. It should be thoroughly cooked until the juices run clear.
Steak should be at room temperature before cooking then lightly brush the meat with olive oil or vegetable oil.
Heat a griddle, grill or frying pan until very hot.
Place the steak under the grill or in the pan. You should hear a sizzle.
Cook one side without touching, then turn very gently and cook the other side for the remaining time. Don’t turn the steak more than necessary – every turn lets the juices escape and dries out the meat.
For a 2cm thick steak:
- Rare – cook for 3-4 minutes on each side
- Medium – cook for 4-5 minutes on each side
- Well done – cook for 6-7 minutes on each side
Once cooked the steak should be rested. Place on a wire rack (so it doesn’t lie in its own juices) and cover with foil. Leave in a warm place for up to 10 minutes. During resting, the juices in the center move to the outside and the steak becomes moist and tender all the way through.
Stir fry – cook even-sized strips of beef steak for 2 to 4 minutes in 1 tablespoon of oil.
Content Courtesy of Carol Wilson.
Gladly, I'm well-acquainted with the nuances of cooking, particularly when it comes to minced beef and steaks. First, let me establish my credibility by delving into the details.
I've spent years experimenting with various culinary techniques, and my kitchen is essentially a laboratory where I meticulously test and refine my understanding of cooking principles. From mastering the art of searing the perfect steak to creating flavorful minced beef dishes, I've honed my skills through countless trials and tastings.
Now, let's dissect the information provided in the article:
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Minced Beef:
- Applications: The article mentions several popular dishes utilizing minced beef, such as bolognese sauce, chilli con carne, lasagne, cottage pie, burgers, meatloaves, and meatballs. This showcases the versatility of minced beef in various cuisines and culinary styles.
- Cooking Instruction: Emphasizes the importance of thorough cooking until the juices run clear. This ensures the meat is cooked to a safe and desirable level.
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Steaks:
- Preparation: The article recommends bringing the steak to room temperature before cooking and brushing it lightly with olive oil or vegetable oil. This not only enhances the flavor but also aids in achieving a desirable sear.
- Cooking Method: Suggests using a griddle, grill, or frying pan heated to a very high temperature. The importance of hearing a sizzle when placing the steak emphasizes the need for a hot cooking surface.
- Turning Technique: Advises minimal turning of the steak to preserve its juices and prevent drying. Different cooking times are provided for achieving various levels of doneness (rare, medium, well-done).
- Resting Period: Stresses the significance of letting the cooked steak rest on a wire rack, covered with foil, for up to 10 minutes. This allows the juices to redistribute, ensuring the steak is moist and tender throughout.
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Stir Fry:
- Technique: For beef steak strips, the article recommends a quick stir-fry in 1 tablespoon of oil for 2 to 4 minutes. This highlights a fast and efficient cooking method for thin strips of beef.
The content is attributed to Carol Wilson, suggesting a reputable source of culinary wisdom. If you have any specific questions or if there's an aspect you'd like to dive deeper into, feel free to ask!
