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Sounds simple, doesn’t it? Throw it in a pan, turn on the heat and before long, you have a tasty dinner awaiting your fork. Oh, but it’s much more complicated than that. What type of pan? How much heat? For how long? Just about everyone who’s ever cooked meat has been a bit unsure of what to do at first. Let us at Super 1 Foods help with a few suggestions!
When it comes to beef and pork, the tender cuts of meat are found in the rib and loin sections. These pieces are rib steaks, T-bone, top sirloin and the tenderloin. Try cooking these meats with dry heat, such as roasting, broiling, pan-frying and grilling.
Pan-Frying: Heat a heavy cast-iron or nonstick pan over medium heat for 5 minutes. Make sure the pan is hot enough to really sear the meat (a drop of water should sizzle when dropped in the pan). Turn the meat when juices appear in the un-seared side. Here’s a tip: make sure not to crowd the pieces in the pan. Crowding leads to steaming rather than browning.
Broiling: Broiling usually refers to the broiler setting on an oven, but many broiled recipes can be grilled outside just as easily. Preheat the broiler and place your oven rack as the recipe directs. If possible, heat the pan along with the oven, so that when you place the meat on the pan, it sizzles. Line the pan with foil to help with cleanup, and use a cookie sheet or rack in the pan to keep the meat out of the cooking juices.
Less-tender cuts of meat are a bit tougher, but the meat is usually more flavorful. The less-tender cuts include short ribs, pot roasts, chuck, rump and round roasts and steaks. Moist heat such as braising or cooking in liquid helps these cuts become tender and juicy.
Braising: This is a method when the meat is first seared on all sides in a Dutch oven or heavy skillet, and then covered and simmered slowly in liquid. This can be done in the oven or on the stovetop, and cooking times will vary depending on the size and thickness of the meat.
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