Why can steak be eaten just by frying it, but braised beef takes hours to cook?

Beef is a widely consumed meat in our daily lives that many families enjoy.

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Beef can be cooked into many delicious dishes, with the most popular ones being steak and stew. However, many people wonder why steak only needs to be fried for a few minutes before it’s ready to be enjoyed, and the meat is very tender. Meanwhile, beef stew takes longer to cook, typically around 1 hour. So what is the reason behind this difference?

The reason why the cooking time for steak and beef stew is different is because different parts of the meat are chosen for cooking. The meat in different parts has different characteristics, so the cooking methods are also different.

Steak in Western restaurants often uses the tenderloin part of the beef, and this part is really tender. During the frying process, the beef will cook very quickly. On the other hand, leaving it for too long can make the meat tough and less flavorful.

For beef stew, the meat part usually contains some tough tendons, so it is tougher. If it is not stewed for a long time, the meat will still be tough and not edible.

In addition, the meat used for cooking steak is usually stored in a cool and fresh environment, so it takes less time to cook.

The meat used for beef stew is usually frozen for a few days, which makes it less fresh. When cooking, it takes time for the meat to thaw and for the meat fibers to become tender again.

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Frequently asked questions

The main difference lies in the cut of the meat. Steaks are typically cut from the loin or rib areas, which have a lot of muscle fibers but not much connective tissue. This means they can be tenderized through physical means like pounding or piercing, and they cook relatively quickly. Braised beef, on the other hand, comes from tougher cuts like the chuck or round, which have more connective tissue and require slow, moist heat to break down the collagen and tenderize the meat, hence the longer cooking time.

Braising is a combination of dry heat and moist heat cooking methods. The initial searing step at a high temperature creates a Maillard reaction, adding flavor and color to the meat. Then, the meat is braised in liquid at a lower temperature for an extended period. This slow cooking allows the collagen in the meat to break down into gelatin, resulting in a tender texture. The process also allows the meat’s flavors to infuse into the cooking liquid, creating a rich broth.

Yes, you can expedite the process by using a pressure cooker or an Instant Pot, which can reduce the cooking time to about an hour. Alternatively, choosing a slightly more expensive cut of meat, like a chuck eye roast or a cross-rib roast, can also shorten the cooking time as these cuts have a better fat marbling and are inherently more tender.

For steak, one common mistake is overcooking it. Depending on your preferred doneness, it’s important to keep a close eye on the steak’s internal temperature and remove it from the heat at the right time. For braised beef, a common pitfall is not searing the meat properly before braising it. This step adds depth of flavor and color, so it’s important not to skip it or rush it.

Using a meat thermometer is the most accurate way to determine the doneness of a steak. For a rare steak, aim for an internal temperature of 125°F (52°C); for medium-rare, 135°F (57°C); and for medium, 145°F (63°C). Let the steak rest for a few minutes after cooking to allow the juices to redistribute, resulting in a juicier bite.

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