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Cooking Roast Beef – Seven Helpful Tips To Create A Culinary Masterpiece!

Cooking Roast Beef – Seven Helpful Tips To Create A Culinary Masterpiece!

Although it may seem otherwise, there really are simple and effective techniques to prepare beef effectively. These techniques will result in a suitably flavorful 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’ll find little in life quite like the first bite of a properly prepared cut of roast beef. Although it’s not the most difficult meal to make, there are still plenty of mistakes and pitfalls to avoid. My opinion is that roasting that cut of meat will give the cook the best chance of excellence.

To that end, I’ve provided the 5 key steps anyone can take to cook a tasty roast beef dinner:

Cooking the 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 adheres to strict FDA guidelines and your cut of meat is fresh. If feasible, you should try to determine if your beef purchase was properly hung and not older than fourteen days after slaughter.

Cooking the Roast Beef Step 2: Thaw meat at room temperature.

Don’t make the mistake of placing your roast on the stove straight from 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!

Cooking the 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 ready. I think this is an individual choice and should be left up to the chef.

Cooking the roast beef step 4: Find a good thermometer.

Use a meat thermometer to tell when the meat is done. Many factors influence how long a cut of meat cooks: the size and shape of the cut, the amount of fat and bone, and how the meat has aged. A temperature 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 the Roast Beef Step 5: A shallow pan is best.

Place meat in a shallow roasting pan, fat side up. The idea here is to provide an opportunity for the meat to heat evenly. A shallow pan will ensure that the meat does not steam in its own juices and that the meat heats evenly.

Cooking the Roast Beef Step 6: Use a roasting board.

It’s a good idea to consult a roasting chart for information on how long to cook your meat. Cooking times and temperatures differ widely depending on the size and quality of the cut, type of cut, altitude, type of oven, etc.

Cook the roast beef step 7: Wait 15 minutes before serving.

Let meat rest for 15 to 20 minutes before carving or serving. A roast will warm up five or ten degrees during this period, so it’s best to take the cut out of the oven a bit before it reaches your desired temperature.

I hope you find these ideas useful. If implemented cautiously, you too can make the perfect roast beef dinner. A feast your guests will be talking about for days and weeks to come!

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