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| Grilling | Indirect Grilling | Smoking | Broiling | Oven Roasting | Skillet-To-Oven | Skillet Cooking | Stir-Fry | Braising | Stewing | Sous Vide | Pressure Cooking |
Basics
This is primarily a preparation technique for recipes that call for browned Ground Beef. But can also apply to cuts you might thinly slice before cooking — think Flank Steaks. Once the beef is cooked, it can go into a variety of recipes. Check out our skillet cooking chart for recommendations and guidelines
PREP & PREHEAT
Pull meat directly from fridge and heat a large, heavy-bottomed skillet over medium heat. It’s important to have a large skillet so there's plenty of room for the beef to brown evenly. If your recipe calls for more than a couple pounds of Ground Beef, it’s OK to cook in batches.
CRUMBLE & BROWN
Use a wooden spoon or potato masher to break the Ground Beef into crumbles as you’re cooking. Stir lightly to ensure even cooking. Depending on your recipe, you may need to brown the meat only lightly, because it will continue to cook later on.
DRAIN
Most recipes call for the Ground Beef to be drained after browning. In extra-lean Ground Beef, there may not be much to drain at all.
SAVOR YOUR OPTIONS
Now's the time to put that delicious Ground Beef to good use in your favorite recipe. Looking for inspiration? Check out Confetti Beef Tacos, Mediterranean Beef and Salad Pita, Wrangler’s Beef Chili and more.
Chef Tips
Skillet Cooking Guidelines
beef cut | weight/thickness | Approximate total |
|---|---|---|
| Chuck Eye Steak, Boneless | 3/4 inch 1 inch | 9 to 11 12 to 15 |
| Top Blade Steak | 3/4 inch 1 inch | 11 to 13 13 to 17 |
| Flat Iron Steak | 8 ounces each | 11 to 14 |
| Ranch Steak (marinate) | 3/4 inch 1 inch | 8 to 11 12 to 15 |
| Petite Tender Medallions | 1/2 to 3-4 inch | 4 to 6* |
| Denver Steak | 1/2 inch 3/4 inch 1 inch | 3 to 4* 7 to 10 11 to 15 |
| Ribeye Steak, Boneless | 3/4 inch 1 inch | 8 to 11 12 to 15 |
| Porterhouse/ T-Bone Steak | 3/4 inch 1 inch | 10 to 13 14 to 17 |
| Strip Steak, Boneless | 3/4 inch 1 inch | 8 to 11 12 to 15 |
| Tenderloin Steak | 1/2 inch 3/4 inch 1 inch | 3 to 5* 7 to 10 10 to 13 |
| Top Sirloin Steak | 3/4 inch 1 inch | 12 to 15 15 to 18 |
| Tri-Tip Steak | 3/4 inch 1 inch | 9 to 12 13 to 16 |
| Top Round Steak** (marinate) | 3/4 inch 1 inch | 12 to 15 15 to 17 |
| Eye of Round Steak** | 3/4 inch 1 inch | 8 to 10 11 to 13 |
| Bottom Round Steak** (marinate) | 3/4 inch 1 inch | 11 to 14 16 to 22 |
| Sirloin Tip Center Steak** | 3/4 inch 1 inch | 11 to 13 14 to 15 |
| Sirloin Tip Side Steak** (marinate) | 3/4 inch 1 inch | 10 to 12 13 to 15 |
| Ground Beef Crumbles*** | 1 pound | 8 to 10 |
| Ground Beef Patties*** | 1/2 inch (4 ounces each) 3/4 inch (6 ounces each) | 10 to 12 14 to 16 |
* Use medium-high heat
** Recommend cooking cuts from the Round Primal to medium rare (145°F) doneness only.
*** Cook to medium (160°F) doneness
Recipe
What's better than biscuits and breakfast sausage gravy? The same gravy on a fresh baked potato and topped with a soft scrambled egg.
Ground Beef served with macaroni noodles and a cheesy sauce. A favorite for kids and adults alike.
Enjoy a taste of the Mediterranean with a savory Portobello mushroom stuffed with Greek-seasoned Ground Beef plus a variety of fresh toppings.
Try this peppery steak tonight! Beef Chuck Eye Steak served with a red wine sauce.
