Australian Beef: Delicious Beef Recipes, Beef Cooking Tips, and Beef Nutrition InformationVisit our Trade Site
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Whether you're ready to fire up the grill or get something going .in minutes on the stove, you'll find a great recipe here.
Wild Oregano Roast
Whether you're ready to fire up the grill or get something going .in minutes on the stove, you'll find a great recipe here.Sirloin Steak
Whether you're ready to fire up the grill or get something going .in minutes on the stove, you'll find a great recipe here.Thai Beef Salad
Whether you're ready to fire up the grill or get something going .in minutes on the stove, you'll find a great recipe here.Brandy-Roasted Australian Beef
Whether you're ready to fire up the grill or get something going .in minutes on the stove, you'll find a great recipe here.Brie-Filled Australian Beef Tenderloin

 

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Choose by Method: Grilling Beef, Broiling Beef, Roast Beef, Pan-Frying Beef
For a complete list of Australian Beef recipes by cooking method, click here.

Australian Beef is easy to prepare. This section of the Web site contains quick and easy beef recipes that you will be sure to find fun, delicious and nutritious.

Click on a style of cooking tab above to select a recipe that will enhance the cut of Australian Beef being prepared.

Visit our Where to Buy section on this Web site to find a list of retail stores that sell Australian Beef.


Grill Broil Roast Pan-Fry      

Grilling Australian Beef

The humble grill is an ancient cooking tool. People have been cooking on the flame for millennia, and for many years now grilling has been a favorite event that brings people together to relax, cook and enjoy life alfresco. The high heat of grilling sears the surface of Australian beef, creating tender meat with a flavorful crust.

The key to a successful grill is to have fun! Keep your ingredients simple and fresh, and make sure you plan and prepare before you start cooking. Try the recipes on the right to get you started.

There are two basic methods to grilling, and they involve direct and indirect heat.

Direct heat

Direct grilling means putting the food directly over the heat source — straight on the grill of your charcoal or gas grill. This method is ideal for steaks.

With direct heat, it's best to sear your meat quickly on both sides to start. After this, resist the urge to flip too often as this will dry your food. Instead, time your cooking and flip only once. The same goes for pricking your food — don't do it! You want to keep those juices in.

Indirect heat

With indirect grilling, the food is placed between the sources of heat which rotate inside the grill, much like a convection oven. This method is recommended for roasts.

There's no need to turn your food when using the indirect method as the heat will move around your grill and cook the food evenly on all sides.
Broiling Australian Beef

Broiling is much like grilling in that food is cooked directly with high heat. The difference between broiling and grilling is that broiling is usually done in an oven and the heat source is above the food, whereas grilling is done on equipment that is generally used outdoors and the heat source is below the food.

Pan broiling is a quick and low-fat method used to cook thinner cuts of beef, especially tender steaks from the rib and the loin including the rib-eye, tenderloin, boneless top loin, Porterhouse, T-bone, and top boneless sirloin, using dry heat.

At the right are two recipes that will inspire you to purchase Australian Beef on your next shopping trip.

Broiling Tips
  • Pan broiling requires only a small amount of good quality oil.
  • Lightly coat one side of the steak with oil.
  • Place in a preheated heavy skillet, oiled-side down.
  • Cook over medium heat until juices rise to the top of the uncooked surface.
  • Lightly coat the top of the uncooked surface with oil, then turn. Season the cooked side, if desired.
  • Continue cooking until beef reaches the desired degree of doneness, pouring off fat/moisture drippings from the pan as they accumulate. (See "Cook the Perfect Steak.")
  • Allow the Australian Beef to rest for a couple of minutes before serving.
The Art of Roasting Australian Beef

Roasting is one of the easiest and most delicious ways of preparing Australian Beef. Roasting is a dry heat cooking method which is often used for large, tender beef cuts. The best cuts for roasting are obtained from the loin and the rib, however, there is a wide range of cuts suitable to roast. Choose either bone-in or boned cuts. Stuff them, marinate them, rub them with spices, or simply put them in the oven.

For some flavor ideas on what to serve with your roast, select one of the recipes on the right.

Roasting Tips

Follow these easy steps for the perfect roast:

  1. Heat oven to recommended temperature and weigh meat to estimate cooking time.

    Suggested Roasting Times per pound (500 grams)

     

    Oven Temp

    Rare

    Medium

    Well Done

    Beef roast cuts such as Rib, Rib Eye, Tri Tip, Tenderloin, and Sirloin

    390°F (200°C)

    15-20 minutes

    20-25 minutes

    25-30 minutes


  2. Place roast on a rack in a roasting pan. Pour a little water into the pan to stop juices burning in pan during cooking.
  3. If you have a meat thermometer insert it into the thickest part of the roast. 
  4. Cook for estimated time, basting with pan juices throughout cooking. As the water evaporates, add more to the pan.
  5. Test to see if the roast is cooked to your liking by squeezing with tongs: rare feels soft; medium has a little resistance; well-done feels quite firm. It's best not to insert a skewer when testing to see if meat is done as it allows the juices, which keep meat tender and tasty, to escape.
  6. Alternatively, check the internal temperature of the roast on the meat thermometer. The roast is cooked to rare when the temperature reaches 115-125°F (45-50°C); medium when the temperature reaches 140-150°F (60-65°C); and well-done at 160-170°F (70-75°C).
  7. Remove roast from pan and cover loosely with foil. Allow to rest for about 15-20 minutes before carving. This allows the juices to settle. Well-rested meat won't lose any juices onto the plate.
  8. For the tenderest slices of meat, carve the roast across the grain. Holding the roast with tongs rather than a fork will prevent the juices escaping.
Experiment with Pan-Frying Australian Beef

Pan-frying is simple and offers Australian beef lovers the opportunity to experiment with many flavors and styles of cooking. From simply cooking a steak to creating stir-fries and pastas — all are possible using Australian beef and a frypan.

Pan-frying and sautéing are similar except that a little more oil is used in pan-frying. High heat is used to sear the meat, creating a flavorful browned crust. Why don't you try one of the following recipes at the right as a basis to create your very own pan-fried beef dish?

Pan-Frying Tips
  • The cuts of beef do not have to be thin, however, the cooking process may require more time.
  • If you're preparing your own beef for stir-frying or pasta, cut it across the grain of the meat. Slicing across the grain gives a tender result.
  • Prepare your ingredients before you heat your frypan.
  • Cut all your ingredients into even-sized pieces so they all cook within the same time period.
  • The oil should sizzle when the meat hits the pan: if it doesn't sizzle, the pan and oil are not hot enough.
  • Steaks up to an inch thick are good candidates for pan-frying, either as a whole or in pieces.
  • Steaks may be fried to any degree of doneness you like, but the internal temperature should reach 115°F (45°C) to ensure that harmful bacteria have been destroyed.
  • A meat thermometer can check the internal temperature of a whole steak.

 
Grilling Beef Broiling Beef Roast BeefRoast Beef Pan-Frying Beef