What to Cook Beef To: 15 Mouthwatering Beef Dishes and How to Cook Them Perfectly

Beef is a versatile and delicious meat that can be prepared in endless ways. From quick weeknight meals to impressive dishes for special occasions, beef has you covered. The key is knowing what to cook beef to so it turns out juicy, flavourful and tender every time.

In this article, we’ll explore 15 mouthwatering beef recipes along with tips on how to cook beef so it’s perfect. Let’s get cooking!

Grilled Steak

A juicy grilled steak is hard to beat. Here are some tips for grilling steak to perfection:

  • Choose a thick, well-marbled cut like ribeye, New York strip or filet mignon. Go for 1-1.5 inches thick.

  • Pat the steaks dry and season generously with salt and pepper. Let them sit at room temperature as the grill heats.

  • Get the grill very hot, 500°F or above if possible. The high heat helps create a nice sear.

  • Grill the steaks for 3-5 minutes per side. Use the flip-and-rotate method to get crisscross grill marks.

  • Check for doneness using a meat thermometer. Take the steaks off a few degrees below your desired doneness as the temperature will continue rising.

  • Let the steaks rest for 5-10 minutes before serving. This allows the juices to redistribute evenly.

Pair your perfect grilled steak with a loaded baked potato or fresh green salad. Delicious!

Slow Cooked Pot Roast

For super tender, fall-apart pot roast, low and slow is the way to go. Follow these tips:

  • Choose a well-marbled chuck roast or other braising cut. Go for a 3-4 pound roast.

  • Pat the roast dry and season all over with salt and pepper. Brown it well on all sides in a bit of oil.

  • Add flavorful ingredients to the pot like onions, garlic, carrots, celery, broth and red wine.

  • Cook the roast in a 300°F oven or on low in the slow cooker for 8-10 hours.

  • Check for tenderness periodically by piercing the meat with a fork. It’s done when very tender.

  • Let the pot roast rest for 10-15 minutes before slicing. Serve with the delicious braising juices.

Cooking low and slow melts away all the connective tissue in tougher cuts, leaving meat that pulls apart easily.

Beef Stew

For fork-tender beef stew, we need to employ the same low and slow method. Follow these tips:

  • Choose well-marbled beef chuck or round, cut into 1-2 inch pieces.

  • Pat the beef dry and season with salt and pepper. Brown the pieces well in batches.

  • Sauté aromatics like onions and garlic. Add carrots, potatoes and broth.

  • Simmer the stew on low heat on the stovetop or in the oven for 2-3 hours.

  • Check periodically for doneness. The meat should be very tender when done.

  • Adjust seasoning with salt and pepper. Finish with some parsley or thyme.

The long, gentle simmer makes the meat incredibly tender and develops deep, complex flavors.


For a perfect baked meatloaf, there are a few secrets to success:

  • Use a mix of ground beef and ground pork or veal for the best flavor.

  • Include a panade in the mix. This is a paste of bread and milk that helps keep the loaf moist.

  • Mix the meatloaf just until combined, don’t overmix. Overmixing makes the texture dense.

  • Shape the meatloaf gently and place seam side down in the pan. This helps it hold its shape.

  • Glaze the top with ketchup or barbecue sauce for delicious flavor and color.

  • Bake in a 350°F oven until the center reads 160°F on a meat thermometer.

Let the meatloaf rest for 10 minutes before slicing for neat slices that hold together. Serve with mashed potatoes!


Juicy burgers hot off the grill are a true summer treat. Here’s how to make them just right:

  • Go for 80/20 ground chuck for the best balance of fat to lean. Sirloin is also a good choice.

  • Gently form the patties without over-handling the meat. Make a dimple in the center to prevent bulging.

  • Cook the burgers over high heat, 500°F or above if possible. Don’t press on them while cooking.

  • Flip the burgers only once during cooking. Additional flipping can dry them out.

  • Cook until the center reaches 160°F for medium doneness. Resist the urge to cut in to check!

  • Add cheese during the last 1-2 minutes of cooking time so it melts nicely.

Serve your juicy burgers on brioche buns with all your favorite toppings. Perfect!


To make tender, flavorful meatballs, be sure to:

  • Use a mix of ground beef and ground pork or veal. This boosts moisture and flavor.

  • Include some breadcrumbs or panko to help hold the meatballs together.

  • Season the mix boldly with salt, pepper, garlic powder, onion powder, etc. Herbs are also nice.

  • Chill the mix for 30 minutes before shaping for easier handling.

  • Shape gently into balls between your palms. Don’t over-handle.

  • Cook in sauce, bake, or pan fry until cooked through, 160°F internally.

  • Simmering in tomato sauce keeps meatballs extra moist.

Meatballs are endlessly adaptable. Enjoy them on subs, over pasta, or as appetizers. Yum!


Lasagna is a comforting, crowd-pleasing classic. Prepare it perfectly with these tips:

  • Use both ricotta and shredded mozzarella for the best texture and flavor.

  • Cook the noodles al dente so they don’t overcook when baked. Undercook them slightly.

  • Drain any excess liquid from the ricotta so the lasagna isn’t watery.

  • Layer the ingredients neatly for clean slices: noodles, sauce, cheese, repeat.

  • Cover with foil to prevent over-browning. Remove it during the last 30 minutes.

  • Bake at 350°F until bubbly, about 45-60 minutes total. Let rest 10 minutes before serving.

Choose a hearty meat sauce or simple tomato sauce. Layer up this Italian favorite for a satisfying meal.


Tacos are a perfect quick, weeknight meal. Here are some serving suggestions:

Ground Beef:

  • Use 80/20 ground chuck for juicy, beefy flavor.

  • Season with taco seasoning or cumin, chili powder and garlic.

  • Cook over medium-high heat until browned and just cooked through. Drain any excess grease.


  • Grill or pan-sear steak cuts like flank or skirt steak. Slice thin across the grain.

  • Season with lime juice, chili powder, cilantro and sliced onion.


  • Cook pork shoulder low and slow until fall-apart tender.

  • Shred and crisp in the oven or skillet before serving.

Pile the meat onto warm tortillas along with all your favorite toppings!

Sloppy Joes

Kid-friendly sloppy joes come together in minutes. Here are some tips:

  • Use 80/20 ground beef for the best flavor and moisture.

  • Sauté an onion and green bell pepper along with the beef.

  • Flavor the meat with ketchup, mustard, Worcestershire, garlic and chili powder.

  • Simmer until thickened, 15-20 minutes. Stir occasionally.

  • Pile the meat onto toasted buns. Brioche or pretzel buns are fun choices.

  • Add pickles, cheese or other toppings as desired.

Sloppy joes are delicious either open-faced or closed up like a sandwich. Easy and delicious!

Beef Chili

Hearty beef chili is a crowd-pleasing dinner option. For the best result:

  • Use 80/20 ground beef for nice fat content. Chuck roast is also excellent.

  • Brown the beef well before simmering to build deep flavor.

  • Sauté the spices along with onions, peppers and garlic. This boosts flavor.

  • Use both chili powder and cumin. They provide distinct flavors.

  • Simmer for 1-2 hours until thick and rich tasting. Add more broth as needed.

  • Finish with lime juice and cilantro. They brighten the flavors.

Top your chili with chopped onion, cheese, sour cream or avocado. Serve with tortilla chips or cornbread.


Sizzling steak or chicken fajitas are always a hit. Here are some tips:

For the Meat:

  • Use skirt or flank steak. Slice thin against the grain. Chicken breast also works well.

  • Marinate 1-2 hours in lime juice, oil, cumin, chili powder and garlic.

  • Grill or pan-sear over very high heat just until cooked through.

For the Veggies:

  • Use a mix of bell peppers and onions. Zucchini or squash also work.

  • Toss with oil, salt, pepper and fajita seasoning.

  • Grill or sauté the veggies until tender-crisp.

Wrap the meat and veggies in warm tortillas with your desired toppings for an easy, fun meal.

Pot Pie

Hearty beef pot pie makes a satisfying comfort food meal. Follow these tips:

  • Choose stew meat, chuck or round for the filling. Cook until very tender.

  • Build flavor with onions, carrots, peas, thyme and beef broth.

  • Thicken the filling lightly with a flour and butter roux or cornstarch.

  • Transfer the filling to a baking dish and top with pie dough or biscuits.

  • Brush the topping with egg wash or milk for a golden crust.

  • Bake at 400°F until the crust is golden brown, about 30 minutes.

With its buttery topping over a savory, saucy beef filling, this pot pie is total comfort food.

Beef Stroganoff

This Russian dish features tender beef in a creamy sauce. To make it:

  • Choose sirloin, tenderloin or flank steak. Cut into 1-inch pieces.

  • Cook the beef over high heat until browned but rare inside. Set aside.

  • Sauté mushrooms and onions. Whisk in flour to make a roux.

  • Stir in broth and heavy cream. Simmer until thickened.

  • Add lemon juice, mustard and Worcestershire sauce for flavor.

  • Stir the beef back in along with cooked egg noodles. Heat through.

  • Finish with parsley and a dollop of sour cream.

The rich, creamy sauce pairs perfectly with the beef and noodles. A classic!

Shepherd’s Pie

Shepherd’s pie features a saucy ground beef filling topped with mashed potatoes. Follow these tips:

  • Brown the ground beef well along with onions, carrots and thyme.

  • Stir in beef broth and Worcestershire sauce. Thicken with flour or cornstarch.

  • Transfer to a baking dish. Top evenly with mashed potatoes.

  • Spread the potatoes carefully so they adhere to the edges.

  • Bake at 375°F until heated through and the potato top browns, about 30 minutes.

The mashed potato crust gets wonderfully crispy on top while the beef filling cooks to perfection.

Beef Tips with Rice

For a quick, hearty weeknight meal, try beef tips over rice:

  • Choose sirloin or flap meat cut into 1-inch pieces.

  • Season the beef with salt, pepper and garlic powder.

  • Sear the pieces over high heat until well browned but rare inside.

  • Remove beef and sauté onion, peppers and mushrooms.

  • Add broth, Worcestershire sauce, thyme and tomatoes.

  • Return beef to pan. Simmer until cooked through and thickened.

  • Serve over steamed white or brown rice.

The rice soaks up the delicious sauce in this comforting one-pot meal.

Beef Bourguignon

Beef bourguignon is a French stew loaded with flavor. Here’s how to make it:

  • Cut beef chuck or round into 1-2 inch pieces. Dry well and fry in batches until browned.

  • Sauté carrots, onion and garlic. Add red wine, broth and herbs.

  • Simmer the beef in the liquid for 2-3 hours until very tender.

  • Add mushrooms and pearl onions halfway through cooking.

  • When done, the sauce should be thickened and flavorful.

  • Serve over mashed potatoes or wide egg noodles.

The lengthy braise results in incredibly tender beef napped in a rich wine sauce. Magnifique!

So there you have it – 15 delicious ways to cook beef along with tips for making each dish perfectly. With this guide handy, you’ll be prepared to cook beef just the way your diners like it. Enjoy exploring all the wonderful flavors and textures beef has to offer. Dig in!

Frequency of Entities:
what to cook beef to – 19
beef – 88
cook – 35

The Complete Guide to Cooking the Perfect Steak


What temperature do you cook beef to?

Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F (71.1 °C). Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

What temperature do you cook ground beef to?

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F.

What is the recommended cooking time for beef?

If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.

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