Despite the health concerns of dieticians, nutritionists and the medical profession who are concerned about calories and fat content, beef remains among the most popular choices for Americans as a staple of their diet. In fact, new dietetic research suggests two or three servings of red meat is actually important and beneficial! Beef is relatively easy to prepare and it can cook quickly, depending on the cut. Certain types of beef that are lower in fat content require longer cooking to prevent it from being tough and chewy. The key to a delicious meal is knowing the proper method for cooking the type of beef you are using.
Grilling or Broiling. Typically, meat that has a fair bit of fat throughout (called “marbling”) will fare better from this quick, high-heat method of cooking. The rib eye steak, T-bone steak and strip steak are all best prepared by grilling or broiling. These methods will allow the steaks to cook quickly and sear. That will keep the juices inside the meat and allow it to have maximum flavor. Ground beef – used for hamburgers – often works best when broiled or prepared on the grill, but be aware of the fat-to-lean ratio on your ground beef. That info is usually listed on the package, and the higher the fat content, the more flavorful your beef will be. Flank steaks can also be cooked on the grill or the broiler, but have to be cooked even more quickly than the other steaks to keep them from drying out, since it contains less fat.
