Although it may seem otherwise, there really are simple and effective techniques to prepare beef effectively. These techniques will lead to a suitably tasty finished product, but if a perfectly prepared roast beef dinner is your goal, the roast cooking technique should be your preference. Let’s face it, you will find few things in life that compare to the first bite of a properly prepared cut of roast beef. Although it is not the most difficult food to prepare, there are still many mistakes and pitfalls to avoid. My opinion is that grilling that cut of meat will give the cook the best chance for excellence.
To that end, I’ve provided the 5 key steps anyone can take to cook a tasty roast beef dinner:
Cook roast beef step 1: Fresh is best.
It is not always easy to find out the age of meat in a supermarket. Hopefully your grocer will adhere to strict FDA guidelines and that your cut of meat will be fresh. If possible, you should try to determine if your beef purchase was hung correctly and is no more than fourteen days from slaughter.
Cook roast beef step 2: Thaw the meat at room temperature.
Don’t make the mistake of dropping your roast onto the stove straight out of the refrigerator. Your business will experience a meal that could have tasted much better if you had allowed the meat to come to room temperature before cooking. And certainly don’t try to prepare your meat straight from the freezer. This is a recipe for disaster!
Cook Roast Beef Step 3: Add seasonings.
If desired, season with salt, pepper, or garlic. This is not a mandatory action, and some experts say that you should wait with the spices until the meat is done. I think this is an individual option and should be left to the chef.
Cook 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 of a cut of meat: size and shape of the cut, amount of fat and bone, and how the meat is aged. A temperature of 120 to 125 degrees is rare, 130 to 140 degrees is moderately rare, 145 to 150 degrees is medium, and 155 to 165 degrees is well done.
Cook Roast Beef Step 5: A shallow skillet is best.
Place meat in shallow roasting pan, fat side up. The idea here is to provide an opportunity for the meat to heat up evenly. A shallow skillet will ensure that the meat is not steamed in its own juice and that the meat is heated evenly.
Cook Roast Beef Step 6: Use a grill board.
It is a good concept to consult a roast chart for information on how long to prepare the meat. Cooking times and temperatures differ widely based on the size and quality of the cut, the type of cut, the altitude, the type of oven, etc.
Cook Roast Beef Step 7: Wait 15 minutes before serving.
Let the meat rest for 15 to 20 minutes before cutting or serving. A roast will rise in temperature five to 10 degrees during this period, so it is best to remove the cut from the oven a little before it reaches your preferred temperature.
I hope you find these ideas helpful. If implemented with caution, you too can make the perfect roast beef dinner. A party your guests will be talking about for days and weeks!
