Do you want to impress your guests with a delicious roast beef? A main dish that exudes refinement and flavors. However, it is not always easy to obtain perfect and even cooking. The secret lies in a special technique, used by chefs around the world and accessible to everyone! In this article, discover his valuable tips to guarantee a result as succulent as in a restaurant.
The ideal preparation for a tasty roast beef
It’s all about preparation! Before you even start cooking your piece of meat, there are a few essential steps that will make all the difference:
- Pay attention to the quality of the meat: opt for a nice piece of beef from your trusted butcher. Good quality meat will be more tender and flavorful.
- Unwrap and let rest: you should remove the meat from its packaging and let it rest in the refrigerator for about 24 hours before cooking.
- Season carefully: feel free to be generous when it comes to spices and seasonings. Salt, pepper, thyme and rosemary, give way to your creativity to reveal the flavors of the meat.
The secret technique: temperature control
This is where it all comes down to it! The ultimate goal is to perfectly control the cooking temperature to obtain a consistent texture and color that will delight your taste buds. The key to success lies in using a kitchen thermometer. Precise and reliable, this tool tells you when it is time to remove the part from the oven by measuring its internal temperature.
Determining the ideal temperature for your roast beef
Depending on your tastes and those of your guests, here are the internal temperatures to reach for each cooking level:
- 47-52°C (118-125°F): rare (rare)
- 52-57°C (125-135°F): medium-rare (medium)
- 57-62°C (135-144°F): medium (pink)
- 62-68°C (144-154°F): medium-well (between two)
- 68+ °C (154+ ° F): well done
This list makes it much easier to choose the temperature according to your preferences. Once the thermometer is inserted into the center of the roast, monitor it carefully to avoid exceeding the desired temperature.
The choice of cooking method and its impact on the final result
One of the first questions we ask ourselves when cooking roast beef is: Should you prefer cooking in the oven or in the pan? ? Here are some answers to help you make your choice:
Baking
This is the classic method, easy to perform and master. It involves cooking the roast beef slowly and evenly in an oven preheated to 180-190°C (350-375°F). The main advantage of this technique is that it offers a homogeneous result, which respects the desired color and texture. Don’t forget to use a cooking grill for better heat distribution.
Cooking in a pan
If you’re looking for more control over cooking and want to test your skill as a cook, pan frying may be a good choice. Start by searing the meat over high heat for a few minutes on each side, then reduce the heat to finish cooking over low-medium heat. However, this method requires more attention and may be less consistent than baking.
Additional Tips for a Perfect Roast Beef
- Bacon barder: to ensure more even cooking and to prevent the meat from drying out, consider covering it with a few slices of bacon. The fat will also make it even tastier.
- Leave to rest: After removing your roast beef from the oven or pan, it is essential to allow it to rest out of heat for 15-20 minutes before cutting and serving it. This allows the muscle fibers to relax and achieve a tender, juicy texture.
Following these chef tips will guarantee you unparalleled success with every roast beef you make. Take out your thermometers and enjoy your meal!
