Introduction to Cooking Beef or Steak

Series Summary

There’s nothing quite like having a tender, marinated piece of sirloin cut, prime grade steak for dinner…at least that what most human carnivores would tell you if you asked them. Beef is a hearty red meat that comes from cows; it is well-suited for many dishes of a stronger flavor or heavier taste. The name of the cut of beef that you get depends upon where it comes from; chuck roast is usually from the shoulder of the animal, while a flank steak comes from the underbelly. Beef is a muscular meat, dense in fibrous tissue, rich with fat; therefore, there are specialized techniques for preparing a beef entrée properly.

Learn some of those techniques in this free cooking video series. Our expert chef will walk you through a step-by-step guide to cooking beef right, with an explanation of what beef is made up of, how to age it, how to make a marinade, and which cut of meat to choose for your dish. Of course, watch the video on food handling health and safety guidelines. Then get tips on how to cook beef, including searing, braising, pan frying, and baking. Finally, learn how to tell when the meat is done, and get an explanation of carry over, where the meat continues to cook one it is removed from heat. What’s for dinner? It’s beef!

Video Transcript

"Hello! This is Chef Sean Roe on behalf of expertvillage.com. Today I am going to be going over basic beef preparations. Over here we have all of our musing plus, all of our ingredients. We have everything we need to make a marinade. We have some nice sherry, red wine, vinegar and lemon juice. We also have some olive oil and even tomato sauce. For our spices today, we are using some rosemary, some thyme, Italian seasoning, salt, pepper and garlic. The cut of beef that we are using is a beef top round and over here we have a frying pan for searing and pan frying. Right here is a pot for braising and here is a baking dish for baking. We will also be going over aging of meats, when meats are bad and how to choose meats from the store. We will be going over carry over cooking, how to choose doneness and a host of other things that will be helpful to you in your kitchen. So let's get started. "