Steaming Meat: What Cuts Work Best?

Steaming is a moist-heat cooking method that is a healthier alternative to boiling or roasting. It is a gentle cooking method that is suitable for cooking delicate foods. While steaming is not a prevalent method in Western kitchens, it is commonly used in China, India, and many North African countries. Steaming is a great way to cook meat as it helps retain moisture levels better than baking or roasting. It is also a healthier option as no additional fat is required to cook the meat. Various cuts of meat can be cooked in a steamer, including chicken, fish, pork, beef, and lamb.

Beef

Steaming is a great way to cook beef, and it's a healthy option as it requires minimal oil and retains the meat's natural juices, flavour, and nutrients.

Choosing the Right Cut of Beef

Select a cut of beef that is suitable for steaming. Tender cuts with some marbling work best, such as sirloin, ribeye, or tenderloin.

Preparing the Beef

Cut the beef into thin slices to ensure even cooking. You can marinate the beef with your preferred seasonings or a combination of soy sauce, garlic, ginger, and sesame oil.

Setting Up Your Steamer

Use a bamboo or stainless steel steamer basket placed over a pot of boiling water. Ensure there is enough water, but it shouldn't touch the bottom of the steamer basket.

Steaming the Beef

Arrange the beef slices in a single layer in the steamer basket, ensuring they don't touch. Cover and steam for 8-10 minutes, depending on the thickness and desired doneness.

Checking for Doneness

Use a fork or a meat thermometer to check if the beef is cooked to your liking. A safe internal temperature for medium-rare is 145°F (63°C), 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Serving the Steamed Beef

Serve the steamed beef with a side of steamed vegetables, rice, or noodles. Garnish with fresh herbs like cilantro or green onions for added flavour.

Benefits of Steaming Beef

Steaming beef is a gentle cooking method that preserves the meat's natural flavour, tenderness, and moisture. It also retains nutrients that may be lost in other cooking methods. Additionally, steaming requires little to no oil, making it a healthier option.

Best Cuts of Beef for Steaming

Naturally tender cuts like tenderloin, striploin, or ribeye are ideal for steaming as they require less cooking time and remain juicy. Other cuts like chuck or round can also be steamed but may need longer cooking times.

Tips for Steaming Beef

• Cut the beef into small, thin pieces for even cooking.
• Experiment with different seasonings or marinades to enhance the flavour.
• Steam beef with other ingredients like vegetables or sauces for a complete meal.
• Steaming time may vary, so use a meat thermometer to ensure the beef reaches the desired internal temperature.
• Steamed beef is versatile and can be used in stir-fries, salads, wraps, or enjoyed on its own.

Lamb

Preparation:

First, decide on the cut of lamb you want to use. For steaming, cuts from the shoulder are ideal as they have a lot of connective tissues that will melt away during the steaming process, resulting in tender meat. You can also use ribs or flank cuts. Ensure the lamb is trimmed of excess fat, leaving the thin fell intact if desired.

Next, prepare your steamer. You can use a large steamer pot, a pressure cooker with a steamer basket, or even a simple pot with a roasting rack placed inside. If using a pot, ensure it has a tight-fitting lid, and you may need to seal the joint where the steamer meets the pot with plastic wrap to prevent steam from escaping.

Spices and Seasoning:

To enhance the flavour of your lamb, you can use various spices and seasonings. Saffron is a popular choice and can be blended with butter, salt, and pepper, then rubbed into the lamb flesh. You can also use cumin, either as a seasoning or as a dip to enjoy with the lamb once cooked. Other spices like parsley, mint, and cilantro can be used to add freshness and aroma to the dish.

Cooking:

Now, it's time to steam the lamb. Place the lamb in the steamer basket or on the roasting rack, ensuring it is not submerged in water or broth. If using a pressure cooker, follow the manufacturer's instructions for the best results. The cooking time will depend on the size and cut of the lamb, but generally, larger cuts will take around 2-3 hours to steam until tender. For smaller cuts, such as lamb chops, a few minutes in a steamer should suffice.

You can also add vegetables like carrots, potatoes, onions, and zucchini during the second half of the cooking process to create a well-balanced meal. Alternatively, steam or cook the vegetables separately and arrange them on a platter around the lamb when serving.

Serving:

Once the lamb is cooked to your desired level of doneness, remove it from the steamer and serve immediately. Steamed lamb tends to dry out if left too long, so it's best enjoyed fresh. You can serve it as-is or with a dip made of ground cumin and salt. If desired, you can also quickly brown the meat in butter or oil before serving to enhance its appearance.

There you have it! A delicious and tender steamed lamb dish that your family or guests will surely enjoy.

Chicken

To steam chicken, you will need a steamer basket, which can be placed in a saucepan or roasting pot. Fill the pot with water to just below the steamer basket. You can then place the chicken in the basket and bring the water to a boil. Cover the pot and steam the chicken until the juices run clear. This should take around 20 to 30 minutes, depending on the size of the chicken.

It is important to note that the internal temperature of the chicken should reach at least 165 degrees Fahrenheit to ensure it is safe to consume. You can use a food thermometer to check this.

You can also add seasonings to your chicken to enhance its flavour. Choose seasonings that don't add extra calories, fat, or sodium. Fresh herbs, sliced citrus fruits, or crushed red pepper blended with chili powder and paprika are all great options.

Additionally, you can steam vegetables like broccoli or spinach alongside the chicken for a healthy and delicious meal.

Fish

When choosing fish to steam, opt for a lean, mild-flavoured, delicate white fish that falls apart into large flakes when cooked. Good options include cod, haddock, perch, tilapia, sea bass, hake, or snapper. Oily fish like salmon or mackerel can also be steamed but are not ideal. Look for fillets that are uniform in colour, with shiny firm flesh and a delicate ocean-like smell. Freshness is important when steaming fish, so try to get same-day-caught fish if possible. If not, boat-frozen is a better option than older fresh fish.

To steam fish, you'll need a steamer basket or insert, or you can use a bamboo steamer. You can also improvise a steamer by placing a roasting rack at the bottom of a large pot. First, put at least one inch of water in the bottom of your steamer, cover, and bring to a boil. Then, lay the fish on the steamer's rack, ensuring it is elevated above the water, and cover again. The cooking time will depend on the size and thickness of the fish, but it generally takes around 3-10 minutes to steam fish. A good-sized halibut steak may take up to 12 minutes.

You can serve steamed fish simply with a drizzle of olive oil and lemon juice, and a sprinkle of coarse salt. Or, for a Chinese-inspired dish, scatter the fish with ginger, chilli, and green onions, and finish with a drizzle of hot oil.

Pork

Steaming is a moist heat cooking method that is gentle on food, as it is not agitated by bubbling liquid. It is a healthy cooking method as no additional fat is used, and the food stays moist. Steaming is also a great way to cook delicate foods.

When steaming pork, it is important to note that the meat will be tender and moist, with minimum shrinkage. The pork can be ground, diced, cubed, or sliced before steaming. Ribs are also a great option. It is also important to note that steaming can be done with a traditional steamer, an electric steamer, or a bamboo steamer.

• Fill the steamer pot half full of water and bring it to a full boil using high heat.
• Depending on the recipe, herbs or other flavorings can be added to the water to impart flavour into the meat during steaming.
• Place a single layer of meat in the steamer and place the steamer in the pot over the boiling water, ensuring that no water is coming up through the holes in the steamer.
• Cover and cook according to your recipe.
• If using a rack or tray in a large pot, add at least one inch of water to the pot and bring it to a boil.
• Place the pork in a heatproof dish and place the dish on the rack in the pot of boiling water, ensuring that the water is not boiling up over the dish.
• Cover with a tight lid and cook according to your recipe.
• Check for doneness and if thoroughly cooked, remove the meat from the steamer and serve as directed in your recipe.

Some additional tips for steaming pork include marinating the pork before steaming to give it a distinctive flavour. You can also impart flavour by adding ingredients to the steaming water, such as onions, carrots, celery, and fresh ginger root.

Additionally, steaming is a great way to cook pork efficiently when preparing recipes that call for pork and rice, as you can steam the pork over the rice as it cooks. Just be sure to not overcrowd the steamer and avoid removing the cover during the cooking process, as this will allow heat and steam to escape, resulting in extended cooking times.

Frequently asked questions