Collection: Beef & Steak Recipes

For medium-rare, pull steak at about 130°F; for medium, about 140°F. The temperature keeps rising a few degrees as it rests. USDA recommends 145°F with a 3-minute rest for whole cuts of beef, and 160°F for ground beef, including burgers.

Five to 10 minutes is enough for most steaks; thicker cuts and roasts benefit from longer. Resting lets the juices settle, so less runs out onto the cutting board. Tent it loosely with foil to keep it warm, but don't wrap it tightly or the outside will steam and soften.

Chuck roast, brisket, short ribs, and shank. They're full of connective tissue that melts into tender, rich meat over long, low cooking, which is why they're used for pot roast, birria, and braises. Lean cuts like sirloin and tenderloin are better cooked quickly and served medium-rare.

Either right before it goes in the pan or on the grill, or at least 40 minutes ahead and up to overnight in the fridge. Salting ahead gives the salt time to draw out moisture and pull it back in, seasoning the meat more deeply. Avoid the window in between, when the surface is still wet and won't brown as well.

Start with ground beef that's about 80% lean, and handle it as little as possible when forming patties. Press a shallow dimple in the center so they stay flat as they cook, season the outside just before cooking, and resist pressing down with a spatula, which squeezes out the juices.

Yes, in most recipes. Bison is leaner than beef, so it cooks a little faster and can dry out if overcooked. Cook bison steaks to medium-rare or medium, and cook ground bison to 160°F, the same as ground beef. A little added fat or moisture, like a splash of oil in the pan or grated onion mixed into burgers, helps keep it juicy.