Turn or stir the beef occasionally to allow even exposure to the marinade. Choose an appropriate method for the cut you've selected. Moist heat, undercover cooking methods braising, pot roasting, stewing are better choices for less tender cuts. For quick easy reference, see our Cooking Lessons . Once you've selected a cooking method, follow these helpful tips for tender, juicy, flavorful beef dishes.
High heat can overcook or char the outside of beef cuts while the interior remains underdone.
Turn steaks and roasts with tongs, not with a fork. A fork pierces the beef, allowing flavorful juices to be lost. Pressing causes the loss of flavorful juices and results in a dry burger. Cooking times in our recipes and timetables are based on beef taken directly from the refrigerator. Cooking times for gas and electric ranges are comparable.