When it comes to cooking, few things can be as intimidating as preparing meat. With so many different types of meat and cooking methods to choose from, it’s easy to feel overwhelmed with where to start. However, there are several common meats that are quite simple to prepare, even for beginner home cooks. This article will explore some of the easiest meats to cook at home.
Chicken Breasts
One of the most versatile and easy to cook meats is chicken breast. Boneless, skinless chicken breasts are readily available at any grocery store. They cook quickly since they are thin and tender. Chicken breasts can be seasoned simply with salt, pepper, and herbs or marinated for added flavor. They work well grilled, baked, sautéed, or even poached. The mild flavor takes well to a variety of sauces and accompaniments too. Chicken breasts are done cooking when they reach an internal temperature of 165°F. Be careful not to overcook them or they can become tough and dry.
Tips for Cooking Chicken Breasts
- Pound chicken breasts to an even thickness so they cook evenly.
- Brush with oil before cooking to help prevent sticking.
- Use a meat thermometer to check internal temperature.
- Let rest 5 minutes before slicing for juicier meat.
Pork Tenderloin
Another lean and easy to cook meat is pork tenderloin. Pork tenderloins are cylindrical cuts that weigh around 1-2 pounds. They are very tender with little fat or connective tissue. Pork tenderloin can be seasoned simply with salt and pepper or dressed up with spices, herbs, or marinades. It does well pan seared, roasted, or grilled whole and sliced. Cook pork tenderloin to an internal temperature of 145°F and allow to rest before slicing. Be careful not to overcook it or it can become dry. The small size of pork tenderloins makes them ideal for weeknight meals.
Tips for Cooking Pork Tenderloin
- Trim off any excess fat or silver skin.
- Cook at 400°F for 20-25 minutes for a 1-pound tenderloin.
- Browning all sides helps develop flavor.
- Let rest at least 5 minutes before slicing.
Ground Beef
Ground beef is an easy meat to incorporate into numerous quick weeknight meals. It can be formed into patties, crumbles, meatballs, meatloaf, and many other dishes. Leaner ground beef with an 80/20 or 85/15 meat to fat ratio works well for most recipes. Browning ground beef on the stovetop helps develop lots of rich, beefy flavor. Be sure to break up the meat as it cooks into smaller crumbles. Cook until no longer pink and the meat reaches an internal temperature of 160°F. Drain excess grease before using in recipes. Some easy ground beef dishes include tacos, chili, pasta sauce, casseroles, and more.
Tips for Cooking Ground Beef
- Use a skillet with tall sides to contain splatters.
- Season while browning for most flavor incorporation.
- Add a small amount of oil to help prevent sticking.
- Drain grease before adding to other ingredients.
Sausage
Sausage is available in numerous convenient forms from pre-seasoned ground to pre-formed links. Many types like Italian, breakfast, chorizo, andouille, and bratwurst have tons of flavor already added so they require minimal work. To cook sausage links, simply sauté in a skillet flipping occasionally until browned on both sides and cooked through. Fresh sausages may need an internal temperature of 160°F. Pre-cooked sausages just need to be heated to 165°F. Pre-formed sausage patties can also be pan-fried like burgers. Ground sausage works well formed into patties, crumbles, or meatballs. The pre-seasoned flavor makes sausage an easy addition to pasta, soups, casseroles, pizza, and more.
Tips for Cooking Sausage
- Brown pre-cooked sausage on both sides to enhance flavor.
- Flip links frequently while cooking to prevent bursting.
- Drain excess grease before adding crumbled sausage to dishes.
- Add sliced sausage as a pizza or flatbread topping.
Flank Steak
For an easy to cook steak option, flank steak is a great choice. Flank steak is a thin, flat cut from the abdominal area of the cow. It has lots of robust beefy flavor but remains relatively affordable. Flank steak benefits from quick marinating but can also be seasoned simply before cooking. It does well grilled or pan seared over high heat. Only cook flank steak to medium rare so it remains tender. Slice across the grain before serving. Flank steak is nice sliced for salads, fajitas, stir fries, or sandwiches. Just be sure to slice it thin against the prominent grain.
Tips for Cooking Flank Steak
- Marinate 4 hours up to overnight for most flavor.
- Cook over high heat, 4-5 minutes per side for medium rare.
- Let rest at least 5 minutes before thinly slicing against the grain.
- If grilling, sear over direct heat before moving to indirect heat.
Sirloin Steak
For a quick cooking and affordable steak, top sirloin steak is a good option. Top sirloin comes from the hip/rump region and offers good beefy flavor at a lower cost than premium cuts. It benefits from marinating but can also be simply seasoned with salt and pepper. Quickly sear over high heat for 2-3 minutes per side until it reaches the desired doneness. Let sirloin rest before slicing against the grain. Top sirloin steak works well served whole or sliced for fajitas, stir fries, or sandwiches. Just don’t overcook it or the meat can become tough.
Tips for Cooking Top Sirloin Steak
- Pat steak dry before seasoning for better browning.
- Cook over high heat, turning frequently for even cooking.
- For pan searing, use a heavy skillet to retain heat.
- Aim for medium rare doneness to prevent becoming tough.
Thick Cut Pork Chops
For a hearty yet easy to make meat, bone-in pork chops are a good option. Look for chops cut at least 1-inch thick. The bone helps prevent overcooking and helps the chops retain moisture. Pat the pork chops dry and season simply with salt and pepper. Quickly pan sear both sides over medium-high heat until browned. Then finish cooking in a 375°F oven until the internal temperature reaches 145°F. Allow the chops to rest before serving. Thicker pork chops pair well with pan sauces made from the fond in the pan. They also go nicely with fruit compotes or chutneys. Just be careful not to overcook them.
Tips for Cooking Thick Cut Pork Chops
- Choose chops at least 1-inch thick with bone.
- Dry chops well and use a hot skillet for optimal browning.
- Sear both sides before transferring to oven.
- Cook to an internal temperature of 145°F.
Lamb Chops
For special occasion meals, lamb chops require little work to prepare. Look for individual loin or rib lamb chops around 1-inch thick. Season them simply with salt, pepper, and herbs before quickly pan searing in a hot skillet for 2-3 minutes per side. Cook until slightly pink in the center and medium rare doneness. Let rest before serving. The rich flavor of the lamb pairs well with mint jelly or chimichurri sauce. You can also coat lamb chops in mustard and breadcrumbs before pan frying for added texture. Just avoid overcooking lamb or it can become tough.
Tips for Cooking Lamb Chops
- Pat chops dry before seasoning to help browning.
- Use a heavy skillet to retain heat while searing.
- Cook 2-3 minutes per side for medium rare doneness.
- Let rest at least 5 minutes before serving.
Thick Cut Fish Fillets
For an easy to prepare option from the sea, look for thick cut fish fillets like salmon, halibut, or cod. The thickness prevents overcooking and helps the fish stay moist. Pat the fillets dry and season simply with salt and pepper or spice rubs. Quickly pan sear skin-side down over medium-high heat for 4-5 minutes until browned. Flip and cook 2-3 minutes until opaque and flaking slightly. Thick white fish works well baked too. Just coat with oil and bake at 400°F for 10-15 minutes until cooked through. Serve thick fish fillets with fresh lemon, tartar sauce, or Simple pan sauces. Avoid overcooking for tender, moist fish.
Tips for Cooking Thick Fish Fillets
- Aim for 1-inch thick or more fillets.
- Use a non-stick pan or coat pan with oil to prevent sticking.
- Cook until opaque and flakes slightly with a fork.
- Baste with butter or oil while cooking to prevent drying out.
Shrimp
Shrimp offer a quick and easy way to add seafood to any meal. Opt for raw, shell on shrimp if possible for the most flavor and easiest peeling. Thaw if using frozen shrimp. Then simply peel and devein the shrimp, leaving the tails intact if desired. Season with salt, pepper, and spices before quickly sautéing or grilling just until opaque and cooked through, about 2-3 minutes per side. Be careful not to overcook shrimp or they can become rubbery. Shrimp pairs well with rice, pasta, salads, tacos, and more. Soak wooden skewers before threading shrimp on them for easy grilling.
Tips for Cooking Shrimp
- Peel shrimp while still slightly frozen for easy peeling.
- Pat dry before seasoning to help flavors stick.
- Grill or sauté over high heat just until opaque.
- Do not overcook or shrimp become rubbery.
Conclusion
While all meats require some know-how to master cooking, some cuts and types lend themselves to quick and easy preparation any night of the week. Options like chicken breasts, pork tenderloin, ground beef, sausage, flank steak, sirloin steak, pork chops, lamb chops, thick fish fillets, and shrimp all cook up easily with minimal preparation needed. With the right simple seasonings and quick cooking methods like pan searing, grilling, or roasting, you can enjoy delicious home cooked meat meals without spending hours in the kitchen. Just be sure to learn the optimal doneness temperatures and cooking times to avoid over or undercooking. With practice cooking these easy meat staples, you’ll gain confidence to tackle more intricate dishes.
| Meat | Cooking Tips |
|---|---|
| Chicken Breasts | Pound to even thickness, brush with oil, cook to 165°F, let rest 5 minutes before slicing |
| Pork Tenderloin | Trim excess fat, roast at 400°F for 20-25 minutes for 1 pound, brown all sides, let rest 5 minutes before slicing |
| Ground Beef | Use a skillet with tall sides, season while browning, add a bit of oil, drain grease before adding to dishes |
| Sausage | Brown pre-cooked links on both sides, flip links frequently while cooking, drain excess grease before adding to dishes |
| Flank Steak | Marinate 4+ hours, cook over high heat 4-5 minutes per side for medium rare, let rest 5 minutes before thinly slicing against the grain |
| Sirloin Steak | Pat dry before seasoning, cook over high heat turning frequently, use heavy skillet, aim for medium rare |
| Thick Cut Pork Chops | Choose 1-inch chops with bone, dry well before searing, sear then transfer to oven, cook to 145°F internal temperature |
| Lamb Chops | Pat dry before seasoning, use heavy skillet to sear, cook 2-3 minutes per side for medium rare, let rest 5 minutes before serving |
| Thick Fish Fillets | Aim for 1-inch thick fillets, use non-stick pan or coat with oil, cook until opaque and flaky, baste while cooking to prevent drying |
| Shrimp | Peel while slightly frozen, pat dry before seasoning, cook over high heat just until opaque, do not overcook |