Even though it appears to be otherwise, you will find simple and effective techniques to prepare beef effectively. These methods will result in an adequately tasty finished product, but if your goal is a perfectly prepared roast beef dinner, the roasting technique of cooking should be your choice. Let’s face it, there are few things in life that measure up to the first mouthful of a properly prepared cut of roast beef. While not the most complicated meal to make, there are still a lot of mistakes and traps to prevent. My viewpoint is that roasting that slice of beef will provide the cook the greatest possibility for excellence.
To that end, I have provided the 7 crucial steps that anyone can follow to cook a tasty roast beef dinner:
Cooking roast beef step 1: Fresh is best.
It’s not always easy to figure out the age of the beef in a grocery store. Hopefully your grocer adheres to the rigid rules 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 range directly from the refrigerator. Your guests will be experiencing a meal that could have tasted better had you allowed the meat to assume room temperature before cooking. And certainly don’t attempt to cook your meat directly from the freezer. This really is a recipe for disaster!
Cooking roast beef step 3: Add seasonings.
Should you wish, season with salt, pepper or garlic. This isn’t a necessary step, and some professionals say you should hold off on the seasoning until the meat is done. I believe this is a personal option, and should be left up to the cook.
Cooking roast beef step 4: Find a good thermometer.
Use a meat thermometer to determine when the beef is done. Many factors effect the cooking time for a slice 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 pan is best.
Put meat in shallow roasting pan, fat side up. The idea here is to provide an environment for the beef to warm uniformly. A shallow pan will make certain the meat doesn’t steam in its own juices and that the beef will heat evenly.
Cooking roast beef step 6: Utilize a roasting chart.
It is a good concept to check with a roasting chart for info on how long to cook 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 prior to serving.
Let the beef to sit 15 to 20 minutes before carving or serving. A roast will rise in temperature 5 or 10 degrees throughout this period, so it is best to take the cut out of the oven a little bit before it actually reaches the desired temperature.
I hope you find these ideas to be helpful. 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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