John Myers
When preparing roast beef, success depends on the correct core temperature. If you pay attention to the internal temperature, nothing stands in the way of a tender and pink piece of meat.
Simmer the roast beef
When preparing roast beef, there are a number of options. Cooking at low temperatures is particularly recommended. For a unique taste experience, cook the meat in the oven at around 80 degrees Celsius. The roast beef is perfect when it has the right core temperature.
The importance of core temperature
The core temperature is the temperature inside the piece of meat. While the cooking time depends on:
- the type of preparation
- the size of the meat
- the fat content,
this is not the case with the core temperature of the roast beef.
Regardless of whether you prepare the meat in the oven or on the grill, regardless of whether it is a fatty or lean cut – the information on the temperature at the core of the meat remains valid. When cooking at a low temperature, the only thing that varies is the cooking time.
Juicy and tasty
If you want to prepare the meat professionally and to high quality, you must pay close attention to the core temperatures for the roast beef. You can check the values at any time with a roasting thermometer. To do this, insert the meat thermometer in the thickest part of the meat and push it to the middle of the meat. Control is extremely important – after all, cooking too long as well as too short a period of time has a negative effect on culinary enjoyment. There is a subdivision into rare, medium rare, medium, done, and well done. When preparing, you can use the following temperature values as a guide:
Cooking temperature
- rare 48 – 52 ° C
- medium rare 52 – 55 °C
- Medium 55-59ºC
- well done 60 – 62 °C
Note: While the meat is still bloody with rare, with well done you get a completely cooked piece of meat.
Rule of thumb for the cooking time
Of course, you don’t have to check the core temperature of the roast beef every two minutes. Despite the dependence on different factors, you can use a rule of thumb as a guide. When cooking at low temperatures, you always plan about an hour for 500 grams of meat in one piece.
