Steaming Meat: How Long Should You Cook It?

Steaming is a cooking method that uses moist heat to cook food. It is a gentle cooking technique that is suitable for delicate foods such as white meat, fish, and vegetables. When it comes to steaming meat, the cooking time will depend on the type and thickness of the meat, as well as the desired level of doneness. For example, thinner slices of beef may take around 5-8 minutes to steam, while thicker cuts might require 10-15 minutes. In general, steaming meat takes less time than poaching, as the highest temperature steam can cook food is 212°F/100°C, while a suitable poaching temperature is 140°F-170°F.

Steaming meat to kill bacteria

Steaming meat is an effective way to kill bacteria and parasites. The high temperature of steam—212°F (100°C) at sea level—is enough to destroy harmful microorganisms, such as Salmonella, that can cause foodborne illnesses.

Steaming is a moist heat cooking method that is gentler than boiling, as food is not agitated by bubbling liquid. This means that steaming can be a better option for cooking meat if you want to retain more nutrients.

To effectively kill bacteria when steaming meat, ensure that the meat reaches a safe internal temperature. You can use a thermometer to check this. The specific temperature and time will depend on the type and thickness of the meat. For example, steaming meat in the oven at 325°F (163°C) for 25 to 30 minutes per pound should be sufficient to kill bacteria.

It is worth noting that steaming meat at home will not reach temperatures higher than 212°F (100°C) at sea level. However, in industrial settings, steam can be placed under pressure to increase the temperature and more effectively kill bacteria.

Choosing the right cut of meat

Type of Meat

The type of meat you choose will depend on your personal preference. Common options include beef, lamb, deer, and pork. Each type of meat will have different cuts available, which bring us to the next point.

Toughness and Tenderness

When selecting a cut of meat for steam cooking, it's important to consider the toughness or tenderness of the meat. Tough cuts typically come from muscles that get a lot of exercise, such as the shoulder area of the animal. These cuts contain a lot of connective tissues that make the meat chewy. However, when exposed to steam heat, these tissues melt, resulting in tender meat. On the other hand, cuts from the hindquarter come from lean muscles with little marbling and are naturally tender.

Marbling

Marbling refers to the small flecks of fat within the lean portion of the meat. It is important to choose a cut with some marbling, as this helps to keep the meat moist and juicy during the cooking process. Well-marbled cuts include ribeye and sirloin.

Cooking Time

Consider how long you want to spend cooking the meat. Tougher cuts with more connective tissues will require longer cooking times to break down the collagen and tenderize the meat. If you're short on time, opt for cuts that are naturally tender, such as tenderloin or striploin.

Personal Preference

Lastly, don't forget to consider your own preferences. Do you prefer a leaner or fattier cut of meat? Do you like your meat well-done or rare? Keep these preferences in mind when choosing the right cut of meat for steam cooking.

Preparing the meat

When preparing the meat for steaming, there are several steps to follow to ensure the best results. Firstly, choose the right cut of meat. Tender cuts with some marbling are best suited for steaming, such as sirloin, ribeye, or tenderloin. If you're steaming beef, trim any excess fat from the meat.

Next, cut the meat into thin slices to ensure even and quick cooking. This is especially important if you're steaming thicker cuts of meat, as they will take longer to cook. You can also enhance the flavour of the meat by marinating it before steaming. Try a combination of soy sauce, garlic, ginger, and sesame oil for an Asian-inspired dish.

If you're steaming meat in a bamboo steamer or stainless steel steamer basket, make sure the water in the pot doesn't touch the bottom of the steamer basket. Arrange the marinated meat slices in a single layer, ensuring they don't touch each other, and cover with a lid.

The cooking time will depend on the type of meat, its thickness, and your desired level of doneness. For beef, the internal temperature should reach a minimum of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

For thinner slices of meat, steaming will usually take around 5-8 minutes, while thicker cuts may require 10-15 minutes. However, larger roasts can take up to 2-3 hours to become tender. Always use a meat thermometer to check if the meat is cooked to your liking.

Tips for Optimal Results

To enhance the flavour of your steamed meat, consider adding complementary herbs and spices to the cooking liquid. You can also substitute water with stock, fruit juice, or wine for added flavour.

If you're steaming meat in an oven, preheat it to 325°F and bake the meat for 25-30 minutes per pound. Keep cooking until the meat is tender, and add more time if you prefer it that way.

When steaming meat with vegetables, add the vegetables during the last hour of baking or the final 60 minutes of cooking on the stovetop. This ensures that the vegetables don't overcook and become mushy.

Remember to blot the meat dry before browning it, as this will enhance the browning process and create a more flavourful dish. You can also coat the meat with a mixture of seasoned flour before browning for extra flavour and texture.

Setting up steaming equipment

Steaming is a moist-heat cooking method that is simple to set up and can be done with or without specialised equipment. Here is a guide to setting up steaming equipment in your kitchen.

Steamer Setup #1: A Pot (or Wok) with a Lid and Heat-Proof Dish

You can steam food with basic kitchen equipment that you may already have. You will need:

• A pot or wok with a lid
• A heat-proof dish that can fit inside the wok or pot
• Something to prop up the dish above the water, such as a metal steam rack or a clean, empty metal can

Place a metal steam rack in the bottom of the wok/pot so that it sits at least 2 inches above the water. If you don't have a metal steam rack, you can use an empty can with both ends removed. When the water is simmering, place the heat-proof dish of food on the rack, cover the wok or pot, and steam.

Steamer Setup #2: A Stainless Steel Steamer

A stainless steel steamer is a user-friendly tiered steamer that allows you to cook a single level of food or use multiple tiers for larger batches. To set up a stainless steel steamer, you will need to:

• Put a few inches of water in the bottom of the steamer
• Set up as many tiers as you need
• Place heat-proof dishes of food on the tiers, or line the tiers with cabbage leaves, cheesecloth, or paper steamer liners and place buns or dumplings directly on top

The downside of this type of steamer is that condensation can collect on the lid and drip onto the food. To prevent this, you can tie a thin kitchen towel around the lid, ensuring that the loose ends are tied securely and not in contact with the heat source.

Steamer Setup #3: A Bamboo Steamer

Bamboo steamers are a popular choice for steaming food. To use a bamboo steamer, you will need to:

• Place it in a wok with enough water to come up to the bottom rim of the steamer by about half an inch
• Place shallow heat-proof dishes inside the steamer racks, or line the racks with cabbage leaves, cheesecloth, or paper steamer liners to steam buns or dumplings
• Bring the water to a simmer and cover the bamboo steamer with its bamboo lid

One downside of bamboo steamers is that you must keep an eye on the water level and add boiling water as needed to prevent scorching the bottom rim of the steamer.

General Tips for Steaming Setup

• Keep an eye on the water level and add boiling water as needed to maintain a consistent temperature
• Ensure that the food is raised enough above the water so that bubbling water cannot touch it
• Be careful when opening the lid of any steamer, as hot steam can burn your skin

Cooking time

Steaming is a moist heat cooking method that is gentle on food as it is not agitated by bubbling liquid. The boiling point of water is 212° F (100° C) at sea level, and so the highest temperature at which steam can cook food is 100°C.

The cooking time for steaming meat varies depending on the type of meat, the size and thickness of the cut, and the desired level of doneness. Meat can be steamed for anywhere between 3 to 10 minutes, depending on these factors. For example, small cuts of meat can be simmered for 75 minutes, while large roasts can be cooked for 2 to 3 hours.

When steaming beef, it is important to choose a cut of meat that is suitable for this cooking method. Tender cuts with some marbling, such as sirloin, ribeye, or tenderloin, are good choices. Before steaming, cut the beef into thin slices to ensure even and quick cooking. The beef slices can then be marinated with your preferred seasonings.

When steaming meat, it is important to ensure that the steam can circulate around the meat. This can be done by using a steamer basket placed over a pot of boiling water, or a steaming rack. Make sure that the water in the pot does not touch the bottom of the steamer basket. Arrange the meat in a single layer on the steamer basket, ensuring that the slices are not touching each other.

Cover the steamer with a lid and let the meat cook. The cooking time will depend on the type of meat and your desired level of doneness. For beef, a safe internal temperature is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

You can check if the meat is cooked to your liking by using a fork or a meat thermometer to test its doneness. If you are cooking a large roast, you can also use a fork to check if the meat is tender. If you prefer your meat more tender, you can simply steam it for longer.

Frequently asked questions