Types of Meat Cookery
Broiling
Broiling is recommended for tender steaks from the loin and rib and for ground meat patties. Blade steaks from the chuck may also be broiled if from a high-quality carcass (U.S. Choice or higher). For best results:
- Set oven for broiling.
- Place meat on rack of broiler pan set at the distance from the heat recommended by the oven manufacturer.
- Broil the steak or patties for approximately one-half the desired time before turning. One-inch steaks will require 15 to 30 minutes; 2-inch steaks, 35 to 55 minutes; and ¾-inch patties, 8 to 14 minutes.
- Season, if desired, and serve at once.
Pan broiling
The same tender cuts suitable for broiling may also be pan broiled if they are 1 inch or less in thickness. For best results:
- Place meat in hot frying pan or on a griddle.
- Do not add fat or water.
- Cook slowly over moderate heat, turning occasionally.
- Pour off or remove fat as it accumulates.
- Brown meat on both sides.
- Avoid overcooking. The total cooking time required for pan broiling is about 10 to 20 minutes for 1-inch steaks.
Pan frying
When fat is added or allowed to accumulate during cooking, the method is called pan frying. Tender cuts that are 1 inch thick or less are usually cooked by this method.