How to Cook Meat

Barbeque

There are 3 basic methods for cooking meat on top of the stove: stove-top roasting, pan broiling (skillet), and braising.

a. Stove-top roasting : Use this method for a more tender cuts that you might otherwise roast in the oven.

How to : Preheat pan 3 to 5 minutes over medium-high heat. (To tell when a pan is properly preheated, splash a few drops of water on the surface. If the drops bead and dance, the pan is ready to use.) Place meat in uncovered pan, pressing down to assure even "searing." Sear meat on all sides until brown. Meat may stick, but will loosen as browning continues. Do not add liquid (unless recipe specifies). Cover; when it boils or sizzle, turn heat to low and cook according to chart.

Meat - Minutes per pound

Beef

rare - 10 minutes
medium rare - 12 minutes
medium - 15 minutes
well-done - 20 minutes

Lamb, leg

rare - 20 minutes
medium - 25 minutes
well-done - 30 minutes

Pork - 25 to 20 minutes

Veal - 20 minutes

B. Pan-broiling : This method works well for cutlets, chops and steaks.

How-to : Preheat skillet over medium-high heat for 3 to 5 minutes. Add meat and cook on one side until brown. Meat may stick, but will loosen as it browns. Turn and cook until brown on other side. If desired, cover and cook until it sizzle. Reduce heat to low and cook 5 to 10 minutes more. For steaks, cook over medium heat, with lid ajar according to the chart.

Boneless steak (like : ribeye) - Cooking Time (1-inch)

rare (red) - 4 mins on 1 side, 3 mins other side
medium rare (pink) - 5 mins on 1 side, 4 mins other side
medium (no pink) - 6 mins on 1 side, 5 mins other side
well-done (dry) - 7 mins on 1 side, 6 mins other side

C. Braising : This method of first browning then cooking in liquid is particularly good for tougher, economical cuts. Be sure to trim fat well.

How-to : Preheat pan over medium-high heat for 3-5 minutes. (To tell when a pan is properly preheated, splash a few drops of water on the surface. If the drops bead and dance, the pan is ready to use.) Add meat and cook on all sides until brown. Add ¼ cup liquid (water, wine, broth) or as required by recipe. Cover; cook until it boils, turn heat to low and cook according to the chart.

Meat Minutes per pound

Beef - 20 to 25 minutes
Lamb - 20 to 25 minutes
Pork - 25 to 30 minutes
Veal - 20 to 25 minutes
Venison - 20 to 25 minutes

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Rick Answer Analyst Review says:
10 months ago

Have you tried the George Foreman Grill? I like cooking with the George much better than my barbeque and a pan.

I cannot get consistant cooking with my barbeque. The George grill is the easiest meat cooker I have used to get consistant medium cooked meat.

Rick

Nils Hoyum says:
9 months ago

I have been cooking food for quite a while now and the method you refer to as pan-roasting sounds more like braising. It is not possible to roast something in a pan on top if the stove. The same goes for the pan-broiling method. Broiling does in fact require a broiler. These sort of misconceptions are exactly the reason I started my website www.howtocookmeat.com . It is my belief that if we actually teach people how to cook they will have better success than they will ever find with just a recipe and some ambiguous directions. The website is new and still needs a lot more articles. I try to add 2 or 3 a week. The articles are all researched, developed and written by myself. Check it out if your curious.