Cook Like a Texan

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Cook Like a Texan

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Preparing Your Beef
Preparing Your Beef
Preparation is the first step to any great meal. From food safety to cooking tips, discover just how to bring out the best in your beef.
Rubs & Marinades
Rubs & Marinades
Spice it up like a true Texan. Before cooking, add some flavor to your dish with a juice-sealing rub or a meat-tenderizing marinade.
Determining Doneness
Determining Doneness
Never overcook your steak again. Try our Beef Loving Texan tips for perfectly cooked beef every time.
Cooking Methods

So many ways to cook your beef, and all of them delicious. Try your hand at one of the Texas cooking styles—like smoking or gas grilling—or one of the other tried-and-true methods. From suggested cuts to cooking tips and tricks, you’re just one click away from cookin’ like a pro.

Grilling

Charcoal
Charcoal
A quick, direct-heat cooking method for more tender cuts (or less tender cuts, if marinated), using a grate or gridiron over charcoal flames.
Gas
Gas
A quick, direct-heat cooking method for more tender cuts (or less tender cuts, if marinated), using a grate or gridiron over gas flames.

Oven

Braising
Braising
A slow, moist-heat cooking method using a small amount of liquid with a tight-fitting lid. Perfect for less tender cuts.
Broiling
Broiling
A quick, dry-heat cooking method using your oven’s broiler setting. Use for more tender cuts (or less tender cuts, if marinated).
Roasting
Roasting
A dry-heat oven cooking method used for larger, more tender cuts of beef. No liquid is added and no cover is used.
Skillet-to-Oven
Skillet-to-Oven
A cooking method using a skillet to quickly sear your steak and lock in juices, and then the oven to finish cooking it.

Smoking

Water
Water
A cooking method that combines aromatic smoke and steam to continually baste the meat, while indirect heat slowly cooks it. Ideal for brisket.
Indirect
Indirect
A cooking method that uses lower temps and an offset heat source, allowing hot air and smoke to slow-cook for added flavor. Ideal for brisket.

Stove

Stewing
Stewing
A slow, moist-heat cooking method, using a pot with a tight-fitting lid and beef that’s covered in liquid. Ideal for less tender cuts.
Pan Frying
Pan Frying
A quick, dry-heat cooking method, often for thin beef cuts, using a pan with a small amount of oil and no lid. Also called sautéing.
Stir Frying
Stir Frying
A quick, dry-heat cooking method, using a lightly-oiled pan and high heat on the stovetop.
Reverse Sear
Reverse Sear
A cooking method using the oven to cook your steak, followed by the stovetop to quickly sear it to perfection.