Cooking beef doesn’t have to be complicated. The key to always having tender, flavorful beef is to match the right cooking method for each cut of beef. Learn how to cook beef the right way with this simple guide and chart.
Blog post originally published in June 2021. Updated in February 2026.
Do you like to cook beef, or do you find it intimidating? Many people find it intimidating, especially when cooking unfamiliar beef cuts. But it doesn’t have to be this way. Beef is often easier to cook than other proteins once you understand one simple rule: tough cuts need slow, moist heat, and tender cuts need fast, dry heat.
In this guide, we’ll show you how to cook beef using the best cooking method for every cut. You’ll learn the 11 different cooking methods for beef, the difference between dry-heat and moist-heat methods, and when to use each one so that your meals turn out delicious every time.
How to Choose the Best Cooking Method for Any Beef Cut
- Tender cuts cook best with fast, high heat like grilling or pan-frying
- Tougher cuts need low, slow cooking to break down connective tissue.
- Thicker cuts do best with methods like roasting
- Thin cuts cook quickly with high heat, such as the grill or stovetop.
When in doubt, check on the comparison chart below to match the beef cut to the best cooking method.
Best Beef Cooking Methods by Cut (Quick Reference Chart)
This chart is a quick guide to match each beef cut with the best cooking method. By matching the cut to the best cooking method, you can avoid tough or dry beef.
| BEEF CUT | BEST COOKING METHOD | FLAVOR and TENDERNESS | BEST CUT FOR… |
| Brisket | Smoking, braising, slow cooker | Flavorful, tough, fatty | BBQ, holidays, roast |
| Chuck Roast | Braising, slow cooker, roasting | Rich, beefy, can be tough if not slow-cooked | Classic Sunday pot roast, Budget friendly family meals |
| Filet Mignon / Tenderloin Steak | Grilling, pan-searing, broiling | Most tender cut, mild flavor | Fine dining, splurge steak |
| Ground Beef | Any | Versatile | Everyday meals |
| Prime Rib Roast | Roasting, holiday centerpiece | Juicy, tender, rich | Special occasions, holidays |
| Ribeye Steak | Grilling, broiling, pan-searing | Very tender, juicy, heavy marbling | Steakhouse experience |
| Short Ribs | Braising, smoking, slow cooker | Flavorful, can be tough if not cooked correctly | BBQ |
| Skirt Steak | Grill, pan sear, stir-fry, marinate | Bold flavor, less tender | Fajitas, tacos, carne asada |
| Sirloin Steak | Grilling, broil, pan-sear, stir-fry, kabobs | Lean, moderately tender, flavorful | Balanced option for flavor and value |
| Strip Steak | Grilling, broiling, pan-searing | Tender, beefy flavor | Classic steakhouse steak |
| T-Bone Steak | Grilling, broiling, pan-searing | Combo of strip and filet, tender | Classic steakhouse steak |
| Round Roast (Top/Bottom) | Roasting, stew/braise, slicing thin, deli meat | Lean, firm, less tender | Budget friendly roast |
| Stew Meat | Braising, slow cooker | Varies | Budget-friendly, one-pot meals |
How Beef Cooking Methods Work
When cooking beef, the key is to match the cut of beef with the right cooking method because heat affects muscle fibers in different ways. Some cuts need quick, high heat and others need time and low heat to become tender.
The best rule of thumb to remember is that beef becomes more tender as the distance from horn to hoof increases. The less a muscle gets worked, the more fat is present and thus results in the cuts with the most marbling. For example, the loin and ribs are at the center of the animal, and they don’t work much so they’re very tender cuts.
Dry Heat vs. Moist Heat: How to Choose the Right Beef Cooking Method
Before we dive into each individual cooking method, let’s first talk about the two main categories: dry heat and moist heat. Dry heat cooking uses hot air to conduct the heat around the beef. Think roasting, broiling or sautéing. Moist heat cooking is any method that involves cooking with moisture, like braising or stewing.
Jump to:
- How to Choose the Best Cooking Method for Any Beef Cut
- Best Beef Cooking Methods by Cut (Quick Reference Chart)
- How Beef Cooking Methods Work
- Dry Heat vs. Moist Heat: How to Choose the Right Beef Cooking Method
- Braising Beef (Best for Tough Beef Cuts)
- Stewing Beef (Best for Cubed Beef and Stew Meat)
- Baking Beef (When Used in Casseroles)
- Broiling Beef (High Heat, Fast Cooking)
- Grilling Beef (Steaks, Burgers, and More)
- Roasting Beef (Best for Large Cuts)
- Pan Frying Beef (Quick and Flavorful)
- Stir Frying Beef (Best for Thin Cuts, High Heat)
- Sauteing Beef (One-Pan Beef Dishes)
- Barbecuing Beef
Braising Beef (Best for Tough Beef Cuts)
When you hear the term braising, think of a slow cooking Sunday pot roast. With braising, you briefly sear beef at a high temperature, then transfer it to a covered pot where it cooks low and slow, helping tenderize tougher cuts like chuck roast and brisket. You can use a slow cooker, Dutch oven, or any other large pot with a tight-fitting lid.
It is great for anyone who is extremely busy or beginning cooks. They require very little hands-on time, work best with less-expensive cuts of beef, and the results always turn out great.
Stewing Beef (Best for Cubed Beef and Stew Meat)
Like braising, stewing is a moist heat cooking method. The biggest difference between the two techniques is that braising is for large cuts of beef (like a roast) and stewing is for beef that is cut into pieces (think of stew meat). In addition, with stewing, the liquid will entirely cover whatever beef dish you’re making. With braising, you’ll only have a little liquid in your pot.
The best cuts of beef for braising or stewing are cuts that are from hard-working muscle groups because they usually have more marbling. These cuts are traditionally known to be tougher, but they become extremely tender cuts of beef when cooked low and slow.
Baking Beef (When Used in Casseroles)
You may not think of baking when it comes to meat, but it does happen occasionally like when you’re making a casserole. Baking is done in an oven and uses either a covered or uncovered pan. It’s similar to roasting (see below), but baking is done at temperatures 375°F and lower, and is with foods without much structure, like a casserole.
Broiling Beef (High Heat, Fast Cooking)
Broiling is essentially upside-down grilling indoors. It is a high-temperature beef cooking technique where beef is cooked ABOVE the beef. Broiling beef is great because it takes minimal time, it’s easy to do with any oven, and it results in great flavor.
When you broil steak, set your oven for broil and preheat for about 10 minutes. Your oven should be hot before you start cooking the meat. The length of time to broil beef will vary based on the cut’s thickness, similar to when cooking on a grill. For a ¾-inch steak, it will take about 10 minutes to broil it to medium doneness.
Grilling Beef (Steaks, Burgers, and More)
Grilling doesn’t need much of an explanation. It’s a dry-heat cooking method that can use high, medium or low heat. The heat source can vary from cooking food over hot coals in a charcoal grill or a gas flame in gas grills.
A variety of cuts can be cooked on a grill from steaks to burgers to roast. The best steaks for grilling are ribeyes, strip steaks, t-bones and porterhouse. Here’s how to choose the best cut of steak.
One of the biggest secrets of grilling is to give your grill plenty of time to heat up. An easy test for checking how hot your grill is to put your hand just above the grill rack, and see how high you can count. If you can put your hand close to the grill and count to two…one-Mississippi, two-Mississippi…the heat is high. When you can get to 4 or 5 seconds, the heat is medium high. If you can count to 6 to 8, it’s medium high heat. If you count to 9-10, it’s medium-low, and counting to 11 or higher means it’s low heat.
Roasting Beef (Best for Large Cuts)
Years and years ago roasting would have meant using a spit-roast and cooking a part of an animal over an open flame. Today, you can avoid the open flame and use your oven.
Roasting is a dry-heat cooking technique that uses either high temperature or a combination of high and low. The high temperature is what gives the beef the brown exterior, and the low temperature is what cooks it to the proper doneness level.
The secret of roasting is using a high heat to brown the exterior of the meat for a savory, browned crust. But, you have to be careful that you don’t roast it so much that the meat dries out. One of the ways to get around having dry beef is to use a baster to keep the meat moist while it’s roasting.
With roasting, the beef cut counts. The best cuts for roasting are tender, like loin or sirloin. One of our favorite cuts to roast is a Sirloin Tip Roast. Also, make sure you season the beef before roasting. For example, a salt and pepper rub will give the roast a very rich flavor compared to no rub at all. Last but not least, you’re going to want to use a meat thermometer when roasting. The outer crust on meat when roasting can be deceiving. Using a meat thermometer will help ensure you don’t overcook your beef.
Pan Frying Beef (Quick and Flavorful)
Pan-frying or Skillet cooking are quick, reliable ways to cook beef. Pan-frying is best for tender, thicker cuts of steak, like Ribeye, New York Strip or Filet Mignon. A cast-iron skillet is our favorite pan with this cooking method, and most steaks cook in about 2-3 minutes per side, depending on thickness.
Skillet cooking is the most common way to cook ground beef. Heat a large skillet over medium heat, add the beef, and cook 8-10 minutes, breaking into crumbles as it browns. Once cooked, drain the excess fat before using it in recipes like chili, tacos or spaghetti sauce.
Stir Frying Beef (Best for Thin Cuts, High Heat)
Stir-frying is one of our favorite methods of cooking beef. It results in quick, healthy meals that are easy to prepare and full of vibrant colors and flavors. This is a fast-paced cooking method that uses very high heat, a small amount of oil, and continuous movement in a wok or skillet. The goal is to cook thin slices of beef quickly, preserving tenderness while achieving a slight char.
The hallmark of stir-frying is constant stirring, which ensures even cooking and prevents burning. Our favorite beef cuts for stir-frying are flank steak, sirloin tip steak and skirt steak. Common ingredients for stir-frying include a variety of vegetables, such as bell peppers, broccoli, and snow peas.
Sauteing Beef (One-Pan Beef Dishes)
Sauteing is like stir-frying but uses lower heat and often incorporates ingredients that take longer to cook. Sauteed beef is great for one-pan dishes like pepper steak, beef stroganoff, and beef fajitas. Favorite beef cuts for sauteing include top sirloin steak and flat iron steak.
Barbecuing Beef
Barbecuing is a low-and-slow-cooking method that uses indirect heat and smoke to break down the tough connective tissues in beef. This method is perfect for large, tough cuts that require time to become tender. The best cuts for barbecuing are brisket, beef ribs, and chuck roast.
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More Recipes to Try:
- All-Purpose Dry Rub for Roast
- How to Cook Beef Roast
- Garlic Roast Beef
- Easy Slow Cooker Pot Roast
- Easy Slow Cooker Italian Beef Sandwiches
- Beef Stew Recipe
- 10 Best Beef Rub Recipes
- The Difference Between Corned Beef vs. Beef Roast
- Pepper Steak Stir Fry Recipe
- How to Buy a Cow From a Farmer
- What Everybody Ought to Know About Beef Cuts
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Blog post originally published in June 2021. Updated in February 2026.
Nice to Meet You!
We're Matt & Jessica, fifth-generation cattle farmers & the owners of Clover Meadows Beef. Good food starts with knowing where it comes from. On our blog, you'll find easy beef recipes, cooking tips, stories of how we raise our cattle, and how to buy farm-fresh beef locally. Our goal is to make cooking beef easy so you feel confident cooking any cut of beef in your home kitchen.