Cooking Tips

Useful Information

Beef Cooking Temperatures
These are the finished internal temperatures you want to achieve

  • Rare 125ºF - 130ºF Red center, gray surface, soft, juicy
  • Medium rare 130ºF - 140ºF Pink center, gray-brown surface
  • Medium 140ºF - 150ºF Slightly pink center, becomes gray-brown towards surface
  • Medium well 150ºF - 160ºF Mostly gray center, firm texture.
  • Well done 160+ ºF Gray-brown throughout.

Reverse Sear Method

  • Season the steak or roast on all sides with salt, pepper and garlic or desired rub
  • Allow the meat to rest on the counter for about 30 min before cooking, this step is optional but will achieve a more consistent result
  • Preheat your oven, grill or smoker to approx 250 deg Farenheight
  • If useing a grill or smoker you will want to place the meat to cook indirectly, meaning not over the heat source directly. To achieve this you may need to leave a burner off on your gas grill
  • Cook your meat to approx 10 - 15 degrees internal temp before your doneness you want to achieve (Ex Rare - 105-110 F, Med Rare - 115-120 F, Med 120-125 F, Med Well 130 -135 F)
  • Take your meat off the grill and get your method of cooking up to approx 450 -500 F
  • This should take approx 10-15 min and this will be your resting period
  • At this point you can sear your meat for approx 90 seconds per side for steaks and chops or 10 min in the oven uncovered for roasts , then you can slice and serve

Grilling Tips

Step 1: Prepare grill (gas or charcoal) according to manufacturer’s directions for medium heat.

Step 2: Season beef (directly from the refrigerator) with herbs or spices, as desired. Place on cooking grid. (Not necessary for marinated meats

Step 3: Grill according to chart, turning occasionally. After cooking, season beef with salt, if desired.

  • Grill over medium heat. For gas grills, set temperature controls to medium. For charcoal grills, check the coals – they will no longer be flaming and will be covered with gray ash. If food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness.
  • Charring meat, poultry or fish is not recommended.
  • Use an instant-read thermometer inserted horizontally into the side of burgers and steaks to check doneness. Thermometer should penetrate the thickest part or center of the burger or steak. For steaks, thermometer should not touch bone, fat or the grill. The thermometer will register 145°F for medium rare; 160°F for medium doneness.
  • Use a long-handled spatula to turn burgers and tongs to turn steaks. Do not press, flatten or pierce the meat – flavorful juices will be lost.

Broiling

Step 1: Set oven regulator for broiling; preheat for 10 minutes. During broiling the door of electric oven should be left ajar; the door of gas oven should remain closed. (However, consult your owner’s manual for specific broiling guidelines.)

Step 2:Place beef on rack in broiler pan. Season beef with herbs or spices, as desired. Position broiler pan so that surface of beef is the distance from heat specified in timetable.

Step 3: Broil according to timetable, turning once. After cooking, season with salt, if desired.

Oven Roasting Tips

(Beef Only)
Heat oven to 450 degrees. Place adequate liquid (water and beef bullion) in the bottom of the pan and cover roast with tin foil. Cook for 20-25 minutes.  Reduce heat to 350 degrees. Cook 10-12 minutes per pound. Uncover for the last half hour. Take roast out of the oven 5-10 degrees before desired temperature. Let roast sit on the counter for 20-25 minutes before carving.

Braising and Pot Roasting

Step 1: Remove beef from the refrigerator. Lightly coat with seasoned flour, if desired. Slowly brown beef on all sides in a small amount of oil in a heavy pan. Pour off drippings. Season beef, as desired. (Omit dredging and browning for corned beef brisket.)

Step 2: Add liquid, such as broth, water, juice, beer and/or wine, to pan. Bring to a boil; reduce heat.
• For pot roasts and other braised dishes, such as chilis and shredded beef, use a small amount of liquid (1/2 to 2 cups).
• For stews and soups, use at least enough liquid to cover beef.
• Corned beef brisket is cooked in liquid to cover beef.

Step 3:Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, according to timetable or until beef is fork-tender. (It is not necessary to turn pot roast or steak over during cooking.) When the beef is done, it can be removed from the pan and kept warm while the cooking liquid may be thickened or reduced, as desired.