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Cooking by the cut:
Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon.
Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers).
Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs).
Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin.
Best for braising: short ribs, brisket, shank, and chuck.
Best flavors for beef:
American flavors: blue cheese, bourbon, horseradish, mustard, mushrooms, watercress.
Asian flavors: garlic, ginger, soy, fish sauce, chiles.
Mediterranean flavors: rosemary, peppercorns, parmesan, wine, balsamic vinegar, leeks, fennel, arugula, tomatoes, olives, oregano.
Latin flavors: lime, chipotle, cilantro, tequila.
Take the temperature:
The lower temperatures in each range apply to roasts, the higher temperatures to steaks. Roasts are removed from the heat at a lower temperature because the temperature rises more during a longer resting period. Cooking beef until well done is not recommended.
Very rare: remove from heat at 110º-120ºF; ideal temperature after resting: 120º-125ºF.
Rare: remove from heat at 115º-125ºF; ideal temperature after resting: 125º-130ºF.
Medium-rare: remove from heat at 125º-135ºF; ideal temperature after resting: 130º-140ºF.
Medium: remove from heat at 130º-140ºF; ideal temperature after resting: 145ºF.
Medium-well: remove from heat at 145º-160ºF; ideal temperature after resting: 155º-160ºF.
Learn more about:
These steak tips were provided by William-Sonoma.
Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon.
Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers).
Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs).
Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin.
Best for braising: short ribs, brisket, shank, and chuck.
Best flavors for beef:
American flavors: blue cheese, bourbon, horseradish, mustard, mushrooms, watercress.
Asian flavors: garlic, ginger, soy, fish sauce, chiles.
Mediterranean flavors: rosemary, peppercorns, parmesan, wine, balsamic vinegar, leeks, fennel, arugula, tomatoes, olives, oregano.
Latin flavors: lime, chipotle, cilantro, tequila.
Take the temperature:
The lower temperatures in each range apply to roasts, the higher temperatures to steaks. Roasts are removed from the heat at a lower temperature because the temperature rises more during a longer resting period. Cooking beef until well done is not recommended.
Very rare: remove from heat at 110º-120ºF; ideal temperature after resting: 120º-125ºF.
Rare: remove from heat at 115º-125ºF; ideal temperature after resting: 125º-130ºF.
Medium-rare: remove from heat at 125º-135ºF; ideal temperature after resting: 130º-140ºF.
Medium: remove from heat at 130º-140ºF; ideal temperature after resting: 145ºF.
Medium-well: remove from heat at 145º-160ºF; ideal temperature after resting: 155º-160ºF.
Learn more about:
- How to Select the Best Cuts
- Beef Grades
- Grass Feed Versus Grain Feed
- Beef Basics
- Wet Aged Versus Dry Aged
These steak tips were provided by William-Sonoma.
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