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Roast Beef Properly – That’s How it Works

Beef: How to Roast It Properly

In addition to using the right equipment, there are still a few things to consider to ensure that the beef is a success.

  • Never put cold meat straight from the fridge into the pan. It should always be at room temperature.
  • Before adding the beef to the pan, preheat your oven to around 100°C.
  • A pan with a heavy, thick metal base is best for frying. Heat the pan without oil on high. Once the pan is hot, add the oil and then the meat.
  • Do not turn the meat more than twice.
  • Depending on the thickness, sear the beef for between 1 and 3 minutes on one side. Then turn the meat over and finish frying on the other side. The correct roasting time depends on the thickness of the meat. It lasts longer the thicker it is.
  • Do not pierce or cut the meat. If too much liquid escapes, it will dry out quickly.
  • Cover the roasted meat with aluminum foil to keep it from drying out. If your pan is suitable for the oven, you can put the meat in it oven. Otherwise, choose a different ovenproof dish. For the beef to be really tender, it should be left in the oven for 20 minutes. For a special aroma, add a few sprigs of fresh thyme or rosemary.

Adjust the right level of doneness

With the so-called finger pressure test, you can find out, even as a beginner, whether your piece of meat is done roasting. Gently press the piece of meat in with your index finger.

  • When done Rare, the inside of the meat is raw and feels very soft when pressed. For orientation, hold your hand loosely and press the ball of your hand with your finger. If your piece of beef feels like this, it’s rare.
  • Medium means half done and the meat is tender. Press your thumb and middle finger together. The heel of your hand now feels firmer. This corresponds to Medium.
  • With Well Done, the piece is cooked through and feels firm. Squeeze your ring finger and thumb together. Your palm is now firm. That corresponds to this cooking point.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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