If a cheap, easy, and quick dinner is what you're after, here's how to cook ground beef and season it for any dish. And this includes cooking from frozen! We all do it, we may as well go about cooking straight from the freezer the best way possible. Read on for a few professional tips on how to buy, season, and brown ground beef, which can lead to a delicious dinner for any and all meat-eating diets!
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The Brief on Beef
Ground beef is a kitchen staple for good reason. It's versatile, protein-packed, and most importantly, cheap. And ground beef recipes are often quick and simple to prepare.
Typically the least expensive red meat on store shelves, ground beef is easier on the wallet than alternatives. But do know, the old saying "you get what you pay for" is especially true for ground beef.
Buying
Ground chuck, ground sirloin, grass-fed, grass-finished, non-GMO, ground round, natural... and this list just names a few. Here's an unpacking of what you'll see on ground beef labels.
First: The Cut
Ground beef labeled "chuck", "sirloin" or "round" must be ground from the whole cuts of meat of the same name. If a label simply reads "ground beef", this will be meat from any and all trimmings of primal cuts. Sirloin will be the most tender ground meat, followed by ground round, and then chuck.
Fat Content
If you're not from Mars and you've bought ground beef even once in your life the fat content labeling will be familiar. The fractions 80/20, 85/15, 90/10, 93/7 signify the beef-to-fat ratio. This comes down to personal preference, but saturated fat isn't quite the villain it was once made out to be. And the fat is where the flavor lives!
The research on the effects of saturated fat on cardiovascular health is mixed. And most nutritional studies are poorly conducted anyway. If you're concerned, split the difference and choose 90/10 ground beef.
All About Feed
Non-GMO. Beef and other fresh meat labels reading "fed non-GMO feed" or similar wording mean the animals ate a diet free from genetically-engineered ingredients. The jury is out on the genetic modification of produce and grains, which all animal feed contains.
Genetic modification in plants is not necessarily a bad thing. For example, potatoes are genetically modified so they don't produce a cancer-causing toxin acrylamide when fried. Non-GMO claims are best evaluated on a personal, case-by-case basis.
Grass-fed or Pastured. USDA rules now require all meat labeled "grass-fed" to come from animals that consumed nothing other than mother's milk and/or grass their entire lives. No grains allowed. This wasn't always the case, but in 2019 the USDA changed the guidance to cut down on confusion and false advertising. Here's a great resource from the University of California on grass-fed versus grass-finished beef. Ground bison is a great choice if you follow a paleo-style, GAPS, or ketogenic diet.
Organic. As with grass-fed, labeling for organic foods is confusing at best. But when it comes to organic meat, an organic label means the livestock enjoyed a (mostly) natural environment and are fed 100% organic feed. And perhaps most important, organic meat comes from cattle that are not given growth hormones or routine antibiotics in their feed and drinking water. If you can afford organic beef, by all means, buy it.
The "Natural" Farce
This word means close to nothing on most food labels, whether fresh, frozen or packaged. The term is not extensively regulated by the Food and Drug Administration (FDA), the government agency responsible for policing food label rules set by the United States Department of Agriculture (USDA).
As long as it doesn't contain artificial colors, flavors, or chemical preservatives, food can be labeled natural. But that's a pretty low bar. I don't put much stock in meat labeled natural, as according to the USDA, all meat is "natural".
The Best Choices
If your means allow it, choose grass-fed, organic beef. Cows are ruminants, and their natural diet is grass. When cattle eat grain-based feed, the short version is it makes them sick. The grains ferment in their stomachs, and if their health isn't closely monitored cattle can suffer severe acidosis, dehydration, and death. Another benefit of grass-fed beef is it may contain a bit higher level of omega-3 fatty acids (heart-healthy fat) than its grain-fed counterpart.
I don't know about you, but I don't want to eat meat from a chronically-sick animal. I look for pastured meat from my local ranchers, when possible. And I keep an eye out for "grain-finished on pasture" or "grass-finished" ground beef on sale. I often find it at Whole Foods for around $4 a pound. Both phrases mean the cattle consume both grass and vegetarian feed. Which is better than no grass at all, and often this type of beef is also hormone-free.
Ingredients
I rarely brown a pack of ground beef without first sautéing a vegetable or two in the pan. But you certainly can. However, whatever you happen to have on hand will add fresh flavor to ground beef. Here are my favorite vegetables that work with a variety of cuisines. And better yet, give the whole house a wonderful aroma!
- yellow or red onion (not sweet)
- fresh garlic
- celery
- sweet bell peppers or chili peppers for Mexican and Latin-inspired dishes
Thawing
The professional, party line for how to thaw ground beef or any raw meat is to do so in the refrigerator overnight, or under running cold water. The latter option is not very earth or pocketbook-friendly, so your best bet is the fridge.
To thaw ground beef in the refrigerator, place frozen ground beef in a bowl or rimmed container to catch any leaking juices. How long it takes to thaw ground beef depends on how cold your refrigerator is.
I don't recommend defrosting ground beef in the microwave. If you want to cook a rock-solid package immediately, see here below on how to cook ground beef from frozen.
The Method
The question of how to cook ground beef has a simple answer: The stovetop.
Can you boil ground beef? Yes, of course, you can. Is boiling the best cooking method that preserves the juicy, savory flavor? Or even dirties the least dishes? Nope. So I've never done it. And don't recommend it.
Boiling ground beef will leave all the savory, umami-laden fat behind in the cooking water. Keep that deliciousness from a well-marbled pack of beef in the dinner by browning it in a large dutch oven or pan on the stovetop. If you want to cook ground beef in an Instant Pot, the method is the same as described below for the stovetop.
The Steps
- Allow the ground beef to come to room temperature, or at a minimum let it sit out on the counter for at least 15 minutes before cooking. Placing cold meat in a hot pan will shock it, and the beef proteins will seize and toughen.
- For a pound or so of ground beef, choose about a 10-inch shallow pan, or the largest skillet you own. A cast-iron skillet or stainless steel pan works best. Non-stick skillets work, too, however, the coating doesn't allow for as much browning.
- For crispier beef, preheat your pan over medium-high heat.
- Drop the block of ground beef in the pan, and break it up immediately with a wooden spoon or sturdy spatula.
- As the meat cooks break it into smaller pieces with a wooden spoon, but there is no need to stir constantly. The less you stir, the more the beef will brown and crisp.
- Cooking the ground beef until no more pink remains. Turn the heat down if it begins to brown excessively. The recommended internal temperature for recipes with ground beef is 165° F.
Chef's Tips
The more room in the pan, the more the beef will brown and crisp. When ingredients are too close together during cooking, any steam that evaporates out will prevent browning. And that golden, brown, and delicious flavor (technical term). If you prefer less of a bite and a softer texture, room in the pan is less of a concern.
And when it comes to browning any ingredient well, the less you stir the better. Once all the meat is broken up into small, pea-size pieces (or slightly larger), let it cook undisturbed.
On Oil
Unless you've chosen a very lean ground beef such as 93/7, you shouldn't need to oil the pan. The fat in the beef needs a bit of time on the heat to render out, so if the beef sticks at first, simply splash a little water in the pan. This will loosen the crisped bits, and the water will quickly evaporate out as you continue to cook.
If you are cooking a very lean cut or want your ground beef extra crispy, a couple of tablespoons (about) of oil in the pan can help. When choosing cooking oil, olive and avocado oils are the most nutrient-dense. Avocado oil is also more stable at high temperatures, although newer research claims olive oil isn't the weak cousin it's made out to be (take with a grain of salt). Definitely avoid processed oils like canola or blended and mystery vegetable oils. Most, if not all, contain a combination of omega-3 and omega-6 fatty acids that may increase your risk for chronic disease.
Adding Water
If time is of the beefy essence, adding water can speed up cooking by steaming the meat. Don't add water to any ground beef recipe where super crispy, browned bits are your goal. Water is also a lifesaver if you suffered a distraction and forgot about your beef. A quick couple of splashes will allow you to easily loosen any browned pieces stuck to the pan.
When cooking at higher temperatures, the water will quickly evaporate from the pan. If the excess moisture doesn't cook off as fast as you like, simply turn the heat up until it does (don't forget to turn it back down).
How to Season
Salt. Salt, salt, and more salt! Sprinkle a flake kosher or sea salt (many chefs' favorites) evenly and everywhere once the beef is fully cooked.
Aromatic vegetables. For any recipe with ground beef, sautéing small diced onions, bell peppers, and/or garlic first is an easy way to add flavor. Cook the aromatic vegetables over medium heat in a small amount of oil just until they begin to brown, then add the ground beef and proceed. For every pound of ground beef, use half a yellow onion diced very small, and two cloves of minced garlic. This is a starting point, adjust the amounts to your liking.
Ground spices. Pantry staples such as onion powder, chili powder, paprika, and dried herbs like oregano, basil, and thyme are great for pulling together tacos, chili, a beefy marinara sauce, and even a quick shepherd's pie. Use an amount that makes your taste buds happy, season and taste, friends, season then taste.
Cooking From Frozen
Gasp! Yes, we've all done this. Even those of us who graduated with honors from culinary school. Just keep it to yourself.
To cook ground beef from frozen, begin with a cold pan and add about half of a cup of water at a time to help loosen the beef. Cook over medium to medium-high heat, breaking it up as it gives way. The simmering water will send steam through the middle of the block, helping the beef thaw faster. And make it easier to deconstruct and prevent scorching.
Add more warm tap water as necessary until you can spread out all the meat and separate it into smaller pieces with a large wooden spoon or spatula.
FAQs
Salt! Ground beef only needs a bit of salt and black pepper aside from any other ingredients or flavorings in a dish. It's a dinnertime chameleon and takes well to any and all seasonings and the flavors of international cuisines. How much salt? That's a question with a subjective answer. Season with a little, then taste. Your mouth and stomach will tell you if it needs more and when to stop. Chef's promise.
If you really like to measure salt, start with half of a teaspoon of flake kosher or sea salt for every pound of ground beef. If using a fine-grain salt such as iodized, begin with around a quarter of a teaspoon. You can always add more but you can't take away!
The best, easiest, and safest way to thaw ground beef is in the refrigerator overnight (or sometimes longer). Vaccum-sealed packages will last several days in the refrigerator after thawing. Fresh ground beef from the meat counter will perish faster. If you are stuck with a frozen block of beef and the dinner clock is ticking, scroll up for tips on how to cook ground beef from frozen.
From a food safety standpoint, restaurants and caterers are allowed to serve food that was cooked up to seven days prior. So that's the professional consensus.
However, this assumes the beef was stored and handled correctly. This means it was first cooked to 165° F, and then cooled within four hours to refrigeration temperatures. Use your best judgment, and when in doubt freeze leftovers the next day if you might not eat them in the coming week.
Other Ground Meat
The methods and seasoning techniques here work for any ground meat, not just beef. However, if you prefer cooking with ground turkey or chicken, definitely add a few tablespoons of olive or avocado oil to the pan. Turkey and chicken are very lean meats, and you'll need the oil to keep the meat from sticking to most pans. And oil will add flavor, which both turkey and chicken run low on.
Edible Epilogue
Fresh red meat isn't the worst dietary evil. Processed, cured meats like bacon are far less nutritious and cancer-causing. But it should be consumed in moderation according to the most recent reliable science. And if you only enjoy your favorite ground beef recipes once a week, that allows for less guilt when you dig in for a second helping.
📖 Recipe
How to Cook Ground Beef
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 pound browned ground beef 1x
- Category: How To
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
How to cook ground beef and season it for any dish, like the low-carb shepherd's pie pictured above. A few aromatic vegetables like diced onions and minced garlic go a long way in the flavor department. If you're staring at a frozen block of ground beef, check the notes for tips on how best to cook it straight from the freezer.
And here's a recipe for a simple parsnip purée, that I make to top an easy, low-carb shepherd's pie. Spread the purée over ground beef seasoned with salt, pepper, a few dashes of Worcestershire sauce, dried rosemary, dried thyme, and a few splashes of beef stock of bone broth. Mix in a small amount of frozen green peas with the browned beef, if you like. Bake the shepherd's pie in an oven-safe dish for 20 to 30 minutes at 350° F, until the purée is nice and brown, and it's hot throughout. Store leftovers in the refrigerator for a week.
Ingredients
- 1-1½ pounds of ground beef, pastured, grass-finished, and/or organic recommended
- kosher or flake salt
- ½ any onion, diced small
- 2 cloves garlic, minced
Instructions
- Allow the ground beef to come to room temperature, or at a minimum let it sit out on the counter for at least 15 minutes before cooking. Placing cold meat in a hot pan will shock it, and the beef proteins will seize and toughen.
- Mince the garlic and dice the onions, and set aside. Gather all your equipment.
- For a pound or so of ground beef, choose about a 10-inch shallow pan, or the largest skillet you own. A cast-iron skillet or stainless steel pan works best. Non-stick skillets work, too, however, the coating doesn't allow for as much browning.
- For crispier beef, preheat your pan over medium-high heat.
- Drop the block of ground beef in the pan, and break it up immediately with a wooden spoon or sturdy spatula.
- As the meat cooks break it into smaller pieces with a wooden spoon, but there is no need to stir constantly. The less you stir, the more the beef will brown and crisp.
- Cooking the ground beef until no more pink remains. Turn the heat down if it begins to brown excessively. Cook ground beef to 165° F (if it's brown throughout and the juices run clear, you're there). The temperature reference for well-done beef is more important when it comes to burgers and meatloaf.
- Season the cooked ground beef with salt, to taste. That simply means season with a pinch of salt, then taste and see if you'd like it saltier. Repeat until your taste buds are happy.
- Cooked, seasoned ground beef can be stored in the refrigerator for up to a week, or frozen for six months in a conventional freezer.
Notes
Using Other Ground Meat
This method for browning ground beef is also the same for ground white meat like turkey and chicken, too. Be sure to add ample oil to the pan before cooking with leaner meat.
On Oil
Unless you've chosen a very lean ground beef such as 93/7, you shouldn't need to oil the pan. The fat in the beef needs a bit of time on the heat to render out, so if the beef sticks at first, simply splash a little water in the pan. This will loosen the crisped bits, and the water will quickly evaporate out as you continue to cook.
If you are cooking a very lean cut or want your ground beef extra crispy, a couple of tablespoons (about) of oil in the pan can help. When choosing cooking oil, olive and avocado oils are the most nutrient-dense. Avocado oil is also more stable at high temperatures, although newer research claims olive oil isn't the weak cousin it's made out to be (take with a grain of salt). Definitely avoid processed oils like canola or blended and mystery vegetable oils. Most, if not all, contain a combination of omega-3 and omega-6 fatty acids that may increase your risk for chronic disease.
Cooking Ground Beef from Frozen
To cook ground beef from frozen, begin with a cold pan and add about half of a cup of water at a time to help loosen the beef. Cook over medium to medium-high heat, breaking it up as it gives way. The simmering water will send steam through the middle of the block, helping the beef thaw faster. And make it easier to deconstruct and prevent scorching.
Add more warm tap water as necessary until you can spread out all the meat and separate it into smaller pieces with a large wooden spoon or spatula.
Keywords: how to cook ground beef, ground beef recipes, how to thaw ground beef
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I am a private chef and culinary consultant with a basic formal education in nutrition, food safety, and commercial processing practices. I am not a certified nutritionist or dietitian, and none of the information here is intended as medical advice. If you are overweight, hypertensive, or suffer from chronic disease and seeking to improve your health, consult your doctor first. If your doctor doesn't recommend a change of diet, find a new doctor.
Denise
The detail in your posts are amazing! Thank you and keep 'em coming. I've learned so much from your posts.
Would love to see one on bone marrow!
★★★★★
Christina
I love bone marrow! Especially dipping baguette in it. I'll add that to my content calendar;) Thanks for reading!