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.

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

A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin. Learn more about this beef cut here.

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

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.

AdobeStock_159026603

Pairing Beef and Alcohol

While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.

Learn More

Mediterranean Beef Meatball Kabob

Explore our Recipe Collections

Apply your cooking skills in the kitchen by trying one of our delicious recipes. No matter what you're in the mood for, we have a recipe collection that is sure to satisfy.

see recipes 

rancher-recipe-farmous-lasagna-horizontal.tif

rancher recipes

Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.

see collection 

North African Harissa-Braised Beef Stew

Beef. It's What's For Dinner. Chef Recipes

Whether it’s a tried-and-true Sunday supper classic or an unexpected twist to savory beef comfort food, the expert chefs at Beef. It’s What’s For Dinner. are sharing their all-time-favorite recipes.

see collection