Whether you’re planning on having a steak or a piece of beef for your next dinner, knowing how to cook it properly makes the difference between a successful dinner and a chewy one. Here at The Stone Grill blog, we have covered cooking steak already. With Christmas coming up, we thought it high time that we also covered other types of beef too.
Beef is a delicious meat that can be succulent and tender or chewy and leathery. We know which we prefer and I think it likely you do too. If you’re cooking a Sunday roast or Christmas dinner there is even more pressure to get it right. Hopefully, this quick guide will help.
Cooking beef for Christmas or the Sunday roast
As mentioned, cooking beef during the week requires enough attention but add in the event that is the Sunday roast or Christmas dinner and you multiply that pressure exponentially. We are here to help. Here’s how to get the best out of your beef.
- Allow the beef to come up to room temperature before cooking.
- Season before cooking for best results. Keep it simple with salt and pepper or get more involved with a herb rub.
- Use a meat thermometer when cooking. While it is certainly possible to cook by eye, using a thermometer allows for much more exact cooking.
- Pre-heat your oven to around 240C or gas mark 9.
- Place a pan over a high heat, get the pan hot and then sear the beef on all sides until browned.
- Turn the temperature down to 200C Gas 6 and place the beef on a roasting tin and roast for around 1 hour. Cooking time will vary depending on how large your beef is.
- Check the beef with your meat thermometer. 55C is medium rare, 60C for medium and 65C for medium well.
- Remove the beef from the oven once cooked, cover in tin foil and allow to rest for 30-50 minutes.
If you follow the cooking times of your cut and size of beef while using a meat thermometer to add corrections, your beef should turn out perfectly. Remember to rest the meat too as it will become tender as it relaxes.
You can also add some vegetables to the bottom of your roasting tin and place the beef on top. You can then use them and the meat juices to make gravy. Better than granules any day!