Despite the fact that it appears to be otherwise, you will find easy and efficient methods to cook beef effectively. These techniques will result in an adequately tasty finished product, but if your goal is a perfectly prepared roast beef dinner, the roasting technique of cooking ought to be your preference. Let’s face it, you will find few things in life that compare to the very first bite of a correctly prepared cut of roast beef. While not the most complicated meal to make, you will find still plenty of mistakes and traps to prevent. My viewpoint is that roasting that cut of beef will provide the cook the greatest chance for perfection.
To that end, I have provided the 7 key steps that anybody can follow to cook a tasty roast beef dinner:
Cooking roast beef step 1: Fresh is best.
It is not always easy to figure out the age of the beef in a supermarket. Ideally your grocer adheres to the rigid guidelines of the FDA and that your cut of beef is fresh. If possible, you should try to determine if your beef purchase was hung properly and isn’t much more than fourteen days removed from the slaughter.
Cooking roast beef step 2: Defrost the beef to room temp.
Do not make the mistake of putting the roast into the oven straight from the refrigerator. Your guests will be experiencing a meal that could have tasted much better had you allowed the beef to assume room temperature before cooking. And certainly don’t attempt to prepare your meat directly from the freezer. This is a recipe for disaster!
Cooking roast beef step 3: Add spices.
Should you desire, season with salt, pepper or garlic. This isn’t a necessary action, and some experts say you ought to wait on the seasoning until the meat is done. I think this is a personal choice, and ought to be left up to the cook.
Cooking roast beef step 4: Find a good thermometer.
Use a meat thermometer to determine when the meat is done. Many factors influence the cooking time for a cut of beef: size and shape of cut, amount of fat and bone, and how the meat was aged. A temp of 120 to 125 degrees is rare, 130 to 140 degrees is medium rare, 145 to 150 degrees is medium, and 155 to 165 degrees is well done.
Cooking roast beef step 5: A shallow baking pan is best.
Place meat in shallow roasting pan, fat side up. The idea here is to provide an environment for the beef to warm evenly. A shallow pan will make certain the meat does not steam in its own juices and that the beef will warm evenly.
Cooking roast beef step 6: Make use of a roasting chart.
It is a good idea to consult a roasting chart for info on how long to prepare your meat. Cooking times and temperatures differ widely based on size and quality of cut, type of cut, altitude, oven kind, etc.
Cooking roast beef step 7: Wait fifteen minutes before serving.
Let the meat to sit 15 to twenty minutes prior to carving or serving. A roast will go up in temperature five or ten degrees throughout this period, so it’s best to take the cut out of the range a little bit before it actually reaches the ideal temperature.
I hope you find these ideas to be useful. If cautiously followed, you, too can prepare the ideal roast beef dinner. A feast that your guests will be blabbing about for days and weeks to come!
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