Block 15–16: Beef Fundamentals — Quick Reference
Block Overview
|
|
| Weeks |
19–20 |
| Focus |
High-heat searing, braising, ground beef, beef stock |
| Project Sessions |
Service 19: Steak Dinner · Service 20: Braise Dinner |
| Key Equipment |
Cast iron skillet, Dutch oven, instant-read thermometer, fat separator |
The Two Tracks of Beef Cooking
| Method |
Best Cuts |
Target Temp |
Time |
| High heat (sear/grill) |
Ribeye, NY strip, hanger, skirt, flat iron |
130–135°F (medium-rare) |
4–10 min total |
| Reverse sear |
Thick-cut ribeye, T-bone, porterhouse |
120°F oven → sear finish |
45–90 min + 2 min sear |
| Low heat (braise) |
Chuck, short ribs, brisket, cheeks, oxtail |
195–205°F internal |
3–6 hours |
| Ground beef |
80/20 chuck blend |
Smash: no temp check; Thick: 155°F |
3–6 min total |
Internal Temperature Guide
| Doneness |
Pull Temp |
Final Temp |
| Rare |
120°F |
125°F |
| Medium-rare |
128°F |
130–133°F |
| Medium |
135°F |
140°F |
| Medium-well |
145°F |
150°F |
| Well (avoid) |
155°F+ |
160°F+ |
Pull from heat 5°F before target; carryover cooking does the rest.
Steak Fundamentals — Checklist
- [ ] Salt steak 45 min to 24 hours ahead (dry brine); pat dry before cooking
- [ ] Pan (cast iron or carbon steel) ripping hot before steak goes in
- [ ] Neutral oil — not olive oil; smoke point matters
- [ ] Sear undisturbed; flip only when crust releases cleanly
- [ ] Butter baste in final minute with garlic and thyme
- [ ] Rest minimum 5 min before cutting (longer for thick steaks)
- [ ] Cut against the grain always
- Remove steak; pour off excess fat; leave fond
- Sauté shallots 1–2 min in residual fat
- Deglaze: wine, cognac, or stock — scrape every bit of fond
- Reduce by half
- Add 1 tsp Dijon (optional); taste; adjust salt
- Remove from heat; swirl in 2 tbsp cold butter until glossy
- Pour immediately over rested steak
Pepper Sauce (au poivre): add crushed peppercorns before deglazing; deglaze with cognac; finish with cream instead of butter.
Braising — The Process
| Step |
Detail |
| Dry and season |
Pat dry; salt generously; let sit |
| Hard sear |
All sides in Dutch oven; deep brown crust |
| Build aromatics |
Mirepoix in same fat; add tomato paste; cook 2 min |
| Deglaze |
Red wine or stock; scrape fond; reduce by half |
| Add liquid |
Stock to cover meat by half |
| Low oven |
275–325°F, covered, 3–6 hours depending on cut |
| Check tenderness |
Fork slides in with zero resistance |
| Sauce from liquid |
Strain; defat; reduce to coating consistency |
Cut Guide (Quick)
| Cut |
Method |
Notes |
| Ribeye |
Sear or reverse sear |
High fat marbling; most forgiving |
| NY Strip |
Sear |
Firmer texture; great crust |
| Hanger ("butcher's secret") |
Quick sear, medium-rare |
Intense flavor; must be sliced thin against grain |
| Skirt steak |
Quick sear, maximum 2 min/side |
Thin; cooks fast; coarse grain — always slice across |
| Flat iron |
Sear |
Tender and affordable |
| Chuck |
Braise or pot roast |
Flavored by fat and connective tissue |
| Short ribs |
Braise |
Most collagen → richest sauce |
| Beef cheeks |
Long braise (4–5 hr) |
Silkiest texture; best beginner braise |
| Brisket |
Very long braise or smoke (8+ hr) |
Low-and-slow; do not rush |
| Oxtail |
Very long braise (5–6 hr) |
Gelatinous; makes remarkable sauce |
Ground Beef — Two Techniques
Smash Burger: 80/20, loose 3-oz ball, screaming-hot cast iron, immediate smash with spatula, 90 sec per side.
Thick Patty: 80/20, 6-7 oz, 3/4-inch thick, dimple center, 3 min per side for medium-rare.
Fat content rule: 80/20 for burgers. 85/15 for meatballs and sauce. 90/10 for taco/skillet applications.
Beef Stock — Simplified
- Roast bones at 425°F, 45 min, until dark brown
- Cold water start; bring to bare simmer, never boil
- Skim foam for first 30 min; continue to skim occasionally
- Add roasted mirepoix, tomato paste, bay, peppercorns at hour 1
- Simmer 4–6 hours total; strain through fine mesh
- Cool rapidly; refrigerate; lift fat cap; freeze in 1-cup portions
Session Targets
| Session |
What You're Cooking |
Key Technique |
| 1 |
Pan-seared ribeye or strip |
Dry brine, Maillard sear, resting |
| 2 |
Value-cut steak (skirt, hanger, flat iron) |
Cut selection, quick sear |
| 3 |
Thick-cut steak (1.5–2 in) |
Reverse sear |
| 4 |
Steak + pan sauce |
Fond, deglazing, butter mount |
| 5 (PROJECT) |
Full steak dinner |
Complete service |
| 6 |
Braised short ribs or chuck |
Dutch oven braise |
| 7 |
Braise sauce extraction |
Defatting, reduction |
| 8 |
Burgers — smash and thick |
Two techniques compared |
| 9 |
Beef stock |
Bone-roasting, long simmer |
| 10 (PROJECT) |
Full braise dinner |
Complete service |