Cooking chopped steak is no different from cooking ground beef, and the two terms are often used interchangeably. Chopped steak is handled more during processing then other cuts of beef, making it more likely to become contaminated, according to a report from the University of Arizona Cooperative Extension. It is crucial to check the internal temperature of cooked chopped steak with a meat thermometer, because chopped steak can turn brown before it reaches its safe temperature of 160 degrees Fahrenheit. It can also stay pink well above that temperature, which means further cooking will just dry it out.
Coat a frying pan with nonstick cooking spray and turn the heat to medium high. Add loose chopped steak and cook until it has completely browned. Don’t stop when the meat is gray; the darker brown it is, the more flavorful it will be. Check in random spots with an instant-read thermometer to see that all of the chopped steak has reached a temperature of 160 degrees Fahrenheit.
Form chopped steaks into patties that are no more than 1/4 inch thick. Set them in a hot frying pan or on a greased broiler pan and cook for five to seven minutes. Flip them with a pancake turner and continue cooking for another five to seven minutes or until they reach an internal temperature of 160 degrees Fahrenheit.
Grill chopped steak patties on medium high for five to seven minutes. Flip them with a pancake turner and grill for another five to seven minutes. Check their internal temperature, because grilling can sear the outside without really cooking the inside.
Microwave loose chopped steak in a microwavable colander with a plate underneath to catch the drippings. This helps to keep the chopped steak from cooking in its own fat. Stir the chopped steak several times during cooking and take its temperature in several places before serving.
Cook chopped steak patties on a perforated microwavable browning rack with a plate underneath to catch the drippings. Microwave cooking power varies, so follow the manufacturer’s recommendations for your particular microwave. Check the internal temperature of the patties with an instant-read thermometer.
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Brynne Chandler raised three children alone while travelling, remodeling old homes, taking classes at the Unioversity of California Northridge and enjoying a successful career writing TV Animation. Her passions include cooking, tinkering, decorating and muscle cars. Brynne has been writing fun and informative non-fiction articles for almost a decade. She is hard at work on her first cookbook, which combines healthy eating with science-based natural remedies.