Skillet Cooking

When skillet cooking with Ground Beef, the possibilities are endless. In a matter of minutes, you’ll have an affordable, mouth-watering meal on the table the whole family will enjoy.

Ground Beef Skillet Cooking Steps:

1. Choose your cut

Ground Beef is one of the best choices for skillet cooking. Choosing 93% lean or leaner Ground Beef will keep it on the lean side.

2. Prepare your beef

Remove Ground Beef from refrigerator. Heat large nonstick skillet over medium heat until hot.

3. Cook your Beef

Add ground beef to skillet and cook 8-10 minutes. While cooking, break into 3/4 inch crumbles and stir occasionally. When finished, remove drippings.

Pan-Frying Cooking Steps:

1. Choose your cut

Some of the best cuts for pan-frying include: Cubed Steak, Sirloin Tip Steak and Flat Iron.

2. Prepare your beef

Heat small amount of oil in heavy, nonstick skillet over medium heat until hot. Season beef (directly from refrigerator), as desired. This step is where you flour or bread cuts such as Cubed Steak.

3. cook your beef

Place beef in preheated skillet (do not overcrowd). Pan-fry to desired doneness, turning occasionally. After cooking, season beef with salt if desired.

cooking tip

When selecting your skillet, look for a thick bottomed pan with a strong coating for the best and most even cooking. One of the best sizes to use is a 12" pan. This allows for the beef to be browned without crowding the pan.

Cooking Tip

Pan-frying is best for thin, tender beef cuts, 1/2 inch thick or less. Cubed steak or other cuts that are floured or breaded, may require additional oil to prevent sticking.

Boneless and lean, this cut is inexpensive and ideal with a tenderizing marinade before grilling.

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.

Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry.


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