Skillet Cooking Basics

With Skillet Cooking, you’ll have an affordable, mouth-watering meal on the table the whole family will enjoy in just a matter of minutes.

Skillet 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.

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 ... OR DON'T

Most recipes call for the Ground Beef to be drained after browning, but in some recipes the drippings are left in for added moisture (and flavor!). 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.

cooking tip

Use a potato masher to break up Ground Beef into small crumbles while browning.

Glossary

Seasoning

We're not talking spices — in this case, seasoning is all about preparing a cast iron skillet for cooking. Methods may differ, but the end result of a well-seasoned pan is a low-stick surface and years (if not decades) of perfectly browned meat.

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, lean and perfect for grilling.

A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.

brisket

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