Prime Meats and Beef Cuts Guide

Every cut has its own purpose. Some cuts are best cooked quickly over high heat. Others need time at a lower temperature. Use this guide to match the cut to the cooking method.

Choosing a Cooking Method

Use this chart as a starting point. The best method may change depending on whether the cut is portioned as steaks or prepared whole.

Cooking Methods

Pan-Searing

Best for: Ribeye, strip steak, tenderloin, Denver steak, and flat iron.

• Pat the meat dry and season it.
• Heat a cast-iron or heavy-bottomed pan over medium-high heat.
• Add a small amount of high-heat oil or beef tallow.
• Sear both sides until well browned. Reduce the heat or finish thicker steaks in the oven.
• Check the center with an instant-read thermometer.
• Rest steaks for 5–10 minutes before serving.

Cooking time depends on the cut and thickness. Do not rely on minutes per side alone.

Grilling

Best for: Ribeye, strip steak, hanger steak, flank steak, skirt steak, and tri-tip.

• Preheat the grill and clean the grates.
• Season the meat and lightly oil its surface.
• Begin over direct heat to brown the outside.
• Move thicker cuts to indirect heat to finish cooking.
• Check the internal temperature with a thermometer.
• Rest before slicing.

Flank, skirt, and hanger steak should be sliced against the grain.

Braising

Best for: Chuck, short ribs, shank, and brisket.

• Season the meat and brown it on all sides.
• Remove the meat and cook the vegetables or aromatics.
• Return the meat to the pot and add stock, wine, or water until the liquid reaches about halfway up the meat.
• Cover and cook at 300–325°F until fork-tender.

Cooking time varies by cut and size. If the meat is still tough, it needs more time.

Roasting

Best for: Rib roast, tenderloin roast, strip roast, sirloin roast, and tri-tip.

• Season the roast thoroughly.
• Place it in a roasting pan and cook uncovered.
• Choose the oven temperature according to the cut and size.
• Check the center with a meat thermometer.
• Rest for 10–20 minutes before carving.
• Slice across the grain whenever possible.

There is no single minutes-per-pound rule that works for every roast.

Internal Temperature Guide

These are final temperatures after resting for whole cuts of beef. Insert the thermometer into the thickest part of the meat, away from bone and large areas of fat.

Larger roasts may rise another 5–10°F while resting. Thick steaks may rise a few degrees; thin steaks may have very little carryover cooking.

These ranges describe culinary doneness. USDA guidance recommends 145°F followed by a three-minute rest for whole beef steaks and roasts, and 160°F for ground beef.