Steaming is a healthy, fast and easy way to cook beef. It allows the natural flavors of the beef to shine through without adding any additional fat or calories. When steamed correctly, beef can turn out juicy, tender and perfectly cooked.
So how long does it actually take to steam various cuts of beef? The steaming time can vary quite a bit based on a few key factors:
Type of Cut
Different cuts of beef require different cooking times. Leaner cuts like tenderloin or top sirloin generally require less time than fattier cuts like chuck or brisket. Fattier cuts need longer steam times for the fat to properly render and the meat to become tender.
Here are some general steaming time guidelines for common cuts of beef:
| Cut of Beef | Steaming Time |
|---|---|
| Tenderloin | 10-15 minutes |
| Top Sirloin | 15-20 minutes |
| Flank Steak | 20-25 minutes |
| Strip Steak | 15-20 minutes |
| Ribeye Steak | 18-22 minutes |
| Chuck Roast | 25-40 minutes |
| Brisket | 45-60 minutes |
As you can see, lean tender cuts like tenderloin take much less time than fatty brisket.
Thickness
The thickness of the cut of beef also greatly impacts cooking time. Thinner cuts will steam faster, while thicker cuts require more time for the heat to penetrate fully.
For example, a 1-inch thick tenderloin steak may only need 10 minutes to steam. But a 3-inch thick brisket may require an hour or longer.
So if you are steaming a thicker cut, expect it to take significantly longer than average steaming times. It’s a good idea to check for doneness a bit before the recipe time and continue steaming if needed.
Personal Preference
Some people may prefer their steamed beef cooked longer or shorter. If you want a more well-done beef, add 5-10 minutes to the steaming time. For more rare beef, reduce the time by 5-10 minutes.
Test for your desired level of doneness and adjust steaming times accordingly in the future. It can take some trial and error to find your perfect steaming time for each cut of beef.
Method of Steaming
There are a few different methods you can use to steam beef:
– Steaming in a basket over boiling water
– Steaming in parchment paper or foil packets
– Using a steamer machine
– Pressure steaming in an Instant Pot or other electric pressure cooker
Steaming in a pot of boiling water will likely take longer than using a steamer appliance. The boiling point of water limits the maximum temperature to 212°F. A steamer machine can reach higher temperatures to cook the beef faster.
Pressure steaming is the fastest method, using pressurized steam around 250°F to reduce cook times by up to 70%. Always follow manufacturer’s instructions when pressure steaming.
No matter which steaming method you use, make sure there is enough steam and space for the heat to properly circulate around the beef. Crowding beef too much can extend cook times.
Tips for Steaming Beef
Follow these tips to ensure perfectly steamed beef every time:
Pat Beef Dry
It’s important to thoroughly pat steaks, roasts and other cuts dry before steaming. Excess moisture on the surface can drop the temperature in spots and lead to uneven cooking.
Season Well
Season the beef all over with salt, pepper and any other spices or herbs you want just before steaming. The seasonings will permeate the meat much better when steamed compared to grilling or pan frying.
Use a Meat Thermometer
A food thermometer takes the guesswork out of determining doneness. Insert it into the thickest part of the beef to check the internal temperature. For medium doneness, aim for 145-160°F.
Allow Beef to Rest
Let the steamed beef rest, uncovered, for 5-10 minutes before slicing into it. This allows the juices to redistribute evenly for a moist, tender texture.
Slice Against the Grain
Always slice steamed beef against the grain of the muscle fibers. This produces shorter muscle fibers for a more tender bite.
Add Sauce After Steaming
Avoid adding any sauce, marinade or broth over the beef while steaming. This can prevent proper steaming and lead to uneven cooking. Brush on any sauce after cooking instead.
Steaming Times for Specific Cuts of Beef
Now let’s take a more detailed look at approximate steaming times for some of the most popular cuts of beef:
Tenderloin
Tenderloin is an extremely tender, lean and expensive cut from the short loin primal. It’s a small, cylindrical muscle that does well with moist cooking like steaming.
For a 1-pound whole tenderloin, steam for around 15-20 minutes until an internal temperature of 145°F. For tenderloin steaks cut 1-inch thick, reduce steam time to 10-12 minutes.
Top Sirloin
Top sirloin is a larger, somewhat tender steak from the round primal. It can be a bit less uniform than tenderloin, so steak thickness is key.
For 1-inch thick top sirloin steaks, steam for 12-15 minutes until medium rare doneness around 135°F. Increase time to 15-18 minutes for medium doneness.
Flank Steak
Flank steak comes from the abdominal area of the cow and has lots of striations in the muscle fibers. Steam for only 18-22 minutes for 1-1.5 lbs flank steak cut about .75-inch thick. Slice against the grain after resting.
Strip Steak
Strip steak, also called New York Strip, comes from the short loin primal. It offers a tasty balance of tenderness and beefy flavor.
Aim for around 12-15 minutes to steam 1-inch thick strip steaks to medium doneness, increasing to 15-18 minutes for medium well.
Ribeye Steak
Ribeye is a flavorful, tender and fatty steak cut from the rib primal. It contains plenty of marbling throughout the muscle.
Cook 1-inch thick ribeye steaks for 15-20 minutes until an internal temperature of 135°F for medium rare doneness. Add an extra 3-5 minutes for medium.
Chuck Roast
Chuck roast comes from the shoulder area and benefits greatly from moist cooking methods. The connective tissue in chuck roast breaks down to tenderize the meat when steamed.
For a 2-3 pound chuck roast, steam for 25-40 minutes until it reaches an internal temperature of 160-170°F. The meat should become fall-apart tender.
Brisket
Brisket is another tough cut from the chest that transforms into succulent, fork-tender meat after long steaming. Always buy a whole untrimmed brisket to steam.
Figure on 45-60 minutes of steaming for a 3-5 pound brisket, up to 1.5 hours for larger briskets. Steam until extremely tender when pierced.
Tips for Adjusting Steaming Time
The steaming times provided are simply estimates and starting points. You may need to adjust the time up or down depending on several factors:
Check for Visual Doneness
Check the beef at least 5 minutes before the minimum cooking time. If it still looks very underdone, continue steaming until it looks closer to your desired level of doneness.
Use a Meat Thermometer
There is no better way to determine perfect doneness than using an instant read thermometer. Take temperatures in a few places to account for any irregularities.
Account for Thickness
If your cut is thinner or thicker than the assumed 1 inch, adjust time accordingly. Thinner steaks need less time, while thicker cuts require longer steaming.
Factor in Fat Content
Fattier cuts must steam longer not only for doneness but also for the fat to fully render and soften. Increase times by 25% or more for fatty brisket, chuck roast and ribeyes.
Remember Your Personal Preference
Some people prefer their steaks more rare while others like well-done. Modify the times up or down a bit to get the exact doneness level you enjoy.
Check for Carryover Cooking
The internal temperature will continue rising about 5-10°F during resting time after steaming. So remove the beef just under your ideal temperature.
Write Down Times
Keep a cooking time log to make note of any time adjustments you need for each cut and thickness. Refer to it for more precise times in the future.
Conclusion
Steaming is a simple, healthy cooking method that can produce extremely tender, juicy and flavorful beef when done properly. The steaming time required depends on the cut, thickness, doneness temperature and steaming method.
Lean cuts take less time like 10-15 minutes for tenderloin, while fatty brisket requires 45-60 minutes. Thicker cuts need longer steaming than thin steaks. Always use a meat thermometer for accuracy and adjust time based on your personal preference. Record times that work for you as a reference.
Following proper technique and approximated steaming times will reward you with perfect steamed beef that is cooked evenly throughout yet remains juicy and delicious. Steaming brings out the best in beef.