If you are cooking steaks dry, pat beef steaks dry with paper towels for better browning.

You may leave the thin layer of fat on the steaks during cooking to preserve juiciness. Trim the fat after cooking. Most steaks purchased in supermarkets have a fat trim of 1/2 inch or less.

Add salt or seasonings containing salt to each side after browning. Salt added before cooking draws out moisture and inhibits browning.

Turn steaks with tongs. Do not use a fork, which pierces the beef and allows flavorful juices to escape. Turn chopped steaks (beef patties) with a spatula. Do not flatten them because flavorful juices may escape and result in a dry product.

Cooking times for Select and Choice grades are comparable; however for Select beef, be careful not to overcook as it can quickly become dry and less flavorful.

• Use marinades and rubs correctly.
• Always marinate in the refrigerator, never at room temperature.
• Tender beef cuts need to be marinated only 15 minutes or up to 2 hours for flavor.
• Less tender beef cuts should be marinated at least 6 hours or up to 24 hours.
• A tenderizing marinade reaches about 1/4 inch into the cut surface of the beef.
• Marinating longer than 24 hours in a tenderizing marinade can result in a mushy surface texture.
• If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.
• If a marinade that has been in contact with uncooked meat is used for a cause, it must be brought to a full rolling boil.
• Never save and reuse a marinade.
• Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
• Marinate in a food-safe plastic bag or non-reactive container.
• Turn or stir the beef occasionally to allow even exposure to the marinade.

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