When Is the Best Time to Season Ground Beef

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Ready for a more flavorful addition to your recipes? Learn how to cook ground beef the right way with our step-by-step guide.

Many recipes begin by telling readers to "brown the ground beef," but don't explain how. Is it easy? Yes—but there are still ways it can go wrong. Here's how to cook ground beef the right way, so it's tender, full of flavor and ready to use in your favorite ground beef recipes.

Use this method whether you need to know how to cook ground beef for tacos, how to cook ground beef for spaghetti, or any other dish you're craving for dinner.

How to Cook and Brown Ground Beef

This recipe is for 1 pound of ground beef and is ready in 8 to 10 minutes. For larger amounts of meat, use a large skillet or brown the meat in batches.

Ingredients

Nancy Mock for Taste of Home

• 1 pound ground beef
• Salt and pepper, to season the beef once cooked

Editor's Tip: If using very lean ground beef or a stainless steel skillet prone to sticking, add a tablespoon or two of vegetable oil to the pan before adding the beef.

Tools You'll Need

• A stainless steel, cast iron or nonstick skillet is a must. Look for a good-quality pan that distributes heat evenly.
• A sturdy wooden spoon or spatula like this one is perfect for breaking up the ground meat during cooking.
• This gadget helps to easily drain grease from the pan. A colander will also do the trick.

Directions

Step 1: Heat your skillet

Set a medium- to large-sized skillet on a burner set to medium-high heat. Allow the pan to get hot.

Step 2: Break up and add the beef

Nancy Mock for Taste of Home

Tear the ground beef into chunks and add to the hot pan in a single layer.

Step 3: Allow the beef to cook

Nancy Mock for Taste of Home

Let the beef cook without moving it for the first 5 minutes. The beef will begin to brown and develop color along the bottom.

Step 4: Break up and move beef around

Nancy Mock for Taste of Home

Use a wooden spoon to break up the larger chunks of beef and gently move the beef around. You don't want to overwork the meat; just move it enough to brown it evenly. If the bottom is getting too dark, turn the heat down to medium.

Step 5: Drain the grease

Nancy Mock for Taste of Home

Cook the beef a few minutes more until it's browned and no pink color remains. Use a draining utensil, a strainer or even a small plate to pour off most of the grease into a heat-proof container. (Never pour grease down the drain!) Keep a small amount of fat in with the beef; this will help the meat stay moist and flavorful.

Use your browned meat right away in one of these creative ground beef recipes or, if saving it for later, allow it to cool. Then spoon it into a sealed container and store in the refrigerator for up to 5 days. (Learn how to tell if ground beef is bad.) To freeze it, put the cooked-and-cooled beef in a freezer-safe  zip-close bag and press out all the air. Keep it frozen for up to 3 months.

Tips for Cooking with Ground Beef

Defrost Frozen Ground Beef First

Ideally, for meat that is evenly cooked and moist, you want to brown ground beef that is completely thawed. Here's how to defrost ground beef:

• Fridge method: 24 hours before cooking, remove the ground beef package from the freezer, put it in a bowl or zip-top bag, and place it in the fridge. Your beef should be completely defrosted by the time you're ready to cook.
• Water method: If you only have an hour or two, place your frozen ground beef package into a zip-top bag, pushing out as much of the air as possible. Then, place the bag into a bowl full of cold water and let the meat defrost for an hour. You should change the water around the 30-minute mark to keep it cold.
• Microwave method: Transfer the frozen ground beef to a microwave-safe plate and place it in the microwave. Set your microwave to the defrost setting and microwave the beef in 20-30 second internals, flipping the beef each time. It should take about 5 minutes or so for the meat to defrost. Note: The edges of the beef might start to cook as they start to defrost. This is fine as long as you fully cook the ground beef right after.

Cook the Meat Evenly

Don't drop that brick of ground beef straight into the pan! To cook the meat evenly and prevent steaming, break up the meat before it goes into the pan. Tear the meat into chunks by hand or with a wooden spoon and add these to the hot skillet in a single layer.

Use a Hot Pan

The most common mistake people make when browning ground beef is putting the beef in a cold pan. As it heats up, the meat begins to steam, which makes it look dull or gray. The goal is to brown—as in sear—the meat, and to do this the pan needs to be hot. So make sure your skillet is hot before you add the ground beef!

Avoid Constant Stirring

After you add the ground beef to the hot pan, let it cook untouched for several minutes. Many cooks make the mistake of constantly stirring ground beef as it browns, but this agitation drives moisture out of the meat, creating a tougher texture. Only after the beef has a good sear on the bottom and you see the color creeping up the sides should you begin to gently move the ground beef in the pan.

Keep Some of the Grease in the Pan

Draining the grease from cooked ground beef makes your finished dish less greasy. However, for moist and flavorful meat, keep a tablespoon or two of that fat in. Stir it through your browned beef. You'll still be removing most of the fat while stillprotecting the meat from drying out.

Drain the rest of the grease into a heat-proof container. Once it solidifies, scrape it into your trash. (Some municipal compost programs may accept grease, but don't put it in your backyard compost.)

Season the Ground Beef

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly. The same goes for other seasonings, but for a different reason. Much of the herbs and spices will drain away along with the grease, leaving your ground beef underseasoned.

Once your ground beef has been cooked and drained, it can be seasoned with almost anything. Salt and pepper are the basics and could be paired with a taco seasoning blend, Old Bay, herbes de Provence or garam masala, to name a few options. It just depends what you're planning on making with the beef. For inspiration, check out our favorite ground beef recipes of the past year.

Don't Rinse Beef!

One TikTok user almost broke the internet when she shared a video of cooked ground beef poured into a strainer and rinsed under the faucet, which washed all of the grease off the meat and right down the drain. (The video has since been deleted, but you can catch it in @simplyfoodbyty's duet with the original post.) The user claimed it was a technique learned in a nutrition class, but you definitely should not rinse browned ground beef.

For one, grease and fats should never be poured down the sink drain. (It's one of the things plumbers want you to know.) The grease can solidify in the pipes, creating clogs and a huge mess in sewers and septic systems. Additionally, while pouring off excess fat from browned beef makes it healthier, removing every last drop of fat by rinsing it away will leave the beef tough, dry and tasteless.

If you're concerned about the amount of fat in ground beef, opt for the leanest option like ground sirloin. Or, use ground turkey or ground chicken in place of beef, which are reasonably priced and have less fat.

How to Cook Frozen Ground Beef

While defrosted ground beef will have the best flavor and texture, you can cook ground beef from frozen. Here's how:

• Heat your skillet as directed above.
• Add the frozen ground beef, repeatedly turning the brick of meat in the hot skillet and peeling away the outer layers as they brown through.
• Continue until all of the beef is cooked.

Browning your ground beef this way should really be a last resort; it's more time-consuming and all that handling will result in beef that's tough and unevenly cooked. Those in a time pinch will love these quick and easy ground beef recipes instead.

Now that you know how to cook and brown ground beef, you're ready to make our best ground beef recipes.

Taste of Home

Sloppy Joe Pie

To be honest, I don't hear many compliments on this dish...folks are always too busy eating! I developed the recipe by grabbing ingredients from my refrigerator and cupboards one "crunch time" when I needed an easy dish fast. —Kathy McCreary, Goddard, Kansas

Get Recipe If you're a sloppy joe fan, try out this loose-meat sandwich recipe.

Spaghetti Meatball Supper

It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming

Cheesy Fiesta Beef Casserole

Over the years I've tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. —Joan Hallford, North Richland Hills, Texas

Easy Beef Soup

This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion." —Agnes Bierbaum, Gainesville, Florida

Meatball Cabbage Rolls

My mother often had these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for weekend visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I've tried. —Betty Buckmaster, Muskogee, Oklahoma

Find more ground beef Crockpot recipes.

One-Pot Bacon Cheeseburger Pasta

When the weather's too chilly to grill, I whip up a big pot of this cheesy pasta. Believe it or not, it tastes just like a bacon cheeseburger, and it's much easier for my young children to enjoy. —Carly Terrell, Granbury Texas

California Burger Wraps

I love the way these fresh flavors blend. It's a snap to throw these wraps together for a quick, healthy lunch. The burgers can also be served on buns if you like. —Rachelle McCalla, Atlantic, Iowa

Easy Stuffed Poblanos

My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon

Power Lasagna

When my husband and I wanted to live healthier, our first step was to eat more power foods, such as whole grains, fresh veggies and protein. Combined with our love for Italian food, this tasty lasagna is one of the nutritious results.—Jennifer Yaden, Richmond, Kentucky

Sassy Salsa Meat Loaves

Here's a twist on classic meat loaf. You can make these loaves ahead, and they'll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland

Beefy French Onion Potpie

I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. — Sara Hutchens, Du Quoin, Illinois

Double-Crust Pizza Casserole

After my husband and I got married, this biscuit pizza solved the what's-for-dinner problem. As our family grew, I just made bigger and bigger batches. It never disappoints!—Pat Crane, Pine City, New York

Saucy Skillet Lasagna

Thanks to no-cook noodles, this skillet lasagna makes a fresh, filling, flavorful and fast entree for any Italian meal. —Meghan Crihfield, Ripley, West Virginia

Taco Stew

The ingredients are simple, but together they make this awesome stew. If you want to a little added crunch, crush a few tortilla chips on top of each bowl. —Suzanne Francis, Marysville, Washington

Frito Pie

Frito pie is legendary in the Southwest for being spicy, salty and cheesy fabulous. Here's my easy take on this crunchy classic. —Jan Moon, Alamogordo, New Mexico

Vegetable Beef Casserole

This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. —Evangeline Rew, Manassas, Virginia

Slow-Cooked Enchilada Casserole

Tortilla chips and a side salad turn this savory casserole into a fun and festive meal with very little effort. —Denise Waller, Omaha, Nebraska

Upside-Down Meat Pie

This recipe, which my sister gave me more than 30 years ago, is perfect whenever friends drop by. It mixes up in a jiffy, yet it's substantial and satisfying. —Cora Dowling, Toledo, Ohio

Cheeseburger Skillet Dinner

This skillet dinner is doubly quick. The leftovers-if there are any-can be reheated to make a second meal as tasty as the first. —Karen Grimes, Stephens City, Virginia

Chili Beef Cornbread Casserole

This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. —Lorraine Espenhain, Corpus Christi, Texas

If you like this casserole, you'll love this beef chili recipe!

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Curried Beef Pitas with Cucumber Sauce

A good friend gave me this recipe when I first got married. I was a bit apprehensive to try it since the ingredients weren't that familiar to me, but, years later, it's now one of our family favorites. —Shannon Koene, Blacksburg, Virginia

Cheeseburger Macaroni Skillet

This is the ultimate simple and fulfilling dinner that uses items I typically have in my cupboard. It's so easy to prepare and cooking all in one skillet makes it a snap for clean up. —Juli Meyers, Hinesville, Georgia

Beef & Rice Stuffed Cabbage Rolls

This recipe is special to me because it's an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama

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Source: https://www.tasteofhome.com/article/how-to-brown-ground-beef/#:~:text=Season%20the%20Ground%20Beef,prevents%20it%20from%20browning%20properly.

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