Editing Beef (section)

==== Dry heat ====
[[File:Roast beef.jpg|thumb|Roast beef]]

{| class="wikitable"
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!Method
!Description
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|[[Grilling]]
|Cooking the beef over or under a high radiant heat source, generally in excess of {{convert|650|F|C|-1|order=flip}}. This leads to searing of the surface of the beef, which creates a flavorsome crust. In Australia, New Zealand, the United States, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as ''[[barbecuing]]'', often shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling.
|-
|[[Smoked meat|Smoking]]
|A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.
|-
|[[Broiling]]
|A term used in North America. It is similar to grilling, but with the heat source always ''above'' the meat. Elsewhere this is considered a way of ''grilling''.
|-
|[[Griddle]]
|Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
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|[[Roasting]]
|A way of cooking meat in a hot [[oven]], producing [[roast beef]]. Liquid is not usually added; the beef may be [[basting (cooking)|basted]] by fat on the top, or by spooning hot fat from the oven pan over the top. A [[gravy]] may be made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.
|}

===== Internal temperature =====
[[File:Rump steak.jpg|thumb|Beef rump steak on grill pan, cooked medium rare]]
{{Main|Doneness}}
Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a [[meat thermometer]]. Beef can be cooked using the [[sous-vide]] method, which cooks the entire steak to the same temperature, but when cooked using a method such as [[broiling]] or [[roasting]] it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.