BEEF
GENERAL COOKING INSTRUCTIONS
STEAKS
ROASTS
STEAKS
Photo by Emerson Vieira
PAN-FRYING
For a chilled, 1-inch thick ribeye steak, with a target of medium rare:
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Remove the steak(s) out from the fridge for about 30-40 minutes to allow it to come up to room temperature.
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After which, season the steak with your seasoning of choice.
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Heat up a pan or skillet on medium-high heat.
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Once the pan starts smoking, add in a small amount of oil with a high smoke point (such as avocado or peanut oil), enough to coat the entire pan.
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Immediately place the steak onto the pan and press it gently to ensure maximum contact between the steak and the pan.
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After 1min 30s, flip the steak over and press it gently again.
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After 1min, lower the heat to medium low and add 2 tablespoons of butter to the pan, as well as fresh thyme or rosemary and 2 cloves of garlic. (The herbs and garlic are unnecessary but add a great deal of flavour.)
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Start basting (scooping and pouring over) the butter onto the pan for the next 30s.
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Take the steak off the pan and let it rest for 5 minutes on a carving board.
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Finally, serve the steak as it is or cut it into slices.
Some helpful pointers:
Remove the steak from the pan when its internal temperature is 2-3°C before your desired internal temperature.
The thinner the steak, the higher the heat and the shorter the cooking time (by about 15-20s for the same doneness).
The thicker the steak, the lower the heat and the longer the cooking time (by about 15-20s for the same doneness).
To get a different doneness for a 1 inch steak:
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Rare - 1min 10s on each side
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Medium - 1min 45s on each side
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Medium-well - 1min 55s on each side
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Well-done - >1min 55s on each side
GRILLING
For a chilled, 1-inch thick ribeye steak, with a target of medium rare:
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Remove the steak(s) out from the fridge for about 30-40 minutes to allow it to come up to room temperature.
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After which, season the steak with your seasoning of choice and coat it with some high smoke point oil (such as avocado or peanut oil).
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Fire up your charcoal or electric grill and aim for a medium high heat.
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Once the grill is hot enough, place the steak on the grill and press it gently to ensure maximum contact between the steak and the pan.
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Brush the steak a few times with a little butter infused with some herbs (thyme and/or rosemary) and garlic. (The herbs and garlic are unnecessary but add a great deal of flavour.)
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After 1min 30s, flip the steak over and press it gently again. Brush the steak again with some butter.
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Take the steak off the grill and let it rest for 5 minutes on a carving board.
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Finally, serve the steak as it is or cut it into slices.
Some helpful pointers:
As some charcoal grills can get too hot, feel free to take the steak off the heat and onto a cooler side of the grill in order to prevent the steak from overcooking.
Remove the steak from the grill when its internal temperature is 2-3°C before your desired internal temperature.
The thinner the steak, the higher the heat and the shorter the cooking time (by about 15-20s for the same doneness).
The thicker the steak, the lower the heat and the longer the cooking time (by about 15-20s for the same doneness).
To get a different doneness for a 1 inch steak:
-
Rare - 1min 10s on each side
-
Medium - 1min 45s on each side
-
Medium-well - 1min 55s on each side
-
Well-done - >1min 55s on each side
SOUS VIDE
For a chilled, 1-inch thick ribeye steak, with a target of medium rare:
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Remove the steak(s) out from the fridge for about 30-40 minutes to allow it to come up to room temperature.
-
After which, season the steak with your seasoning of choice and coat it with some high smoke point oil (such as avocado or peanut oil).
-
Fire up your charcoal or electric grill and aim for a medium high heat.
-
Once the grill is hot enough, place the steak on the grill and press it gently to ensure maximum contact between the steak and the pan.
-
Brush the steak a few times with a little butter infused with some herbs (thyme and/or rosemary) and garlic. (The herbs and garlic are unnecessary but add a great deal of flavour.)
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After 1min 30s, flip the steak over and press it gently again. Brush the steak again with some butter.
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Take the steak off the grill and let it rest for 5 minutes on a carving board.
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Finally, serve the steak as it is or cut it into slices.
Some helpful pointers:
Every inch of meat (in length) equals to an hour of cooking in the sous vide bath.
Do not leave the meat for 3 hours more than its intended cooking time as the steak will become mushy.
REVERSE SEAR
For a chilled, 1.5-inch thick ribeye steak (400-500g), with a target of medium rare:
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Remove the steak(s) out from the fridge for about 30-40 minutes to allow it to come up to room temperature.
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In the meantime, preheat your oven to 120°C on the convection setting.
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Once the oven and steak have come up to temperature, season the steak with your seasoning of choice and place it on an oven safe baking rack, preferably with an oven pan below it to keep your oven clean.
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Let the steak cook in the oven for 25-30 mins or until the internal temperature has reached 52°C.
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Take the steak out from the oven and let it rest for 10 mins.
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Turn up the temperature in the oven to 200-225°C.
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Place the steak back in the oven and let the steak brown for 1 min or to your liking.
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Take the steak out of the oven and brush it with some melted butter infused with some herbs (thyme and/or rosemary) and garlic. (The herbs and garlic are unnecessary but add a great deal of flavour.)
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Finally, serve the steak as it is or cut into slices.
Alternatively, you can sear the steak off in the pan after it has cooked.
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Heat a pan up to high heat, and once the pan starts smoking, add in enough cooking oil (with a high smoke point eg. avocado or peanut oil) to coat the pan.
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Immediately place the steak onto the pan and press it gently to ensure maximum contact between the steak and the pan.
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After 15-20s, flip the steak over and press again gently for the same amount of time.
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Grab the steak with a pair of tongs and sear the edges on the pan.
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Take the steak off the pan and brush it with some melted butter infused with some herbs (thyme and/or rosemary) and garlic.
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Finally, serve the steak as it is or cut into slices.
Some helpful pointers:
The table below shows the target temperatures for different doneness. Do note that these are rough approximations.
ROASTS
OVEN-ROASTED
For a 1kg ribeye roast with a target of medium rare:
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Take the roast out from the fridge for at least 1.5 hours before cooking.
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While the roast is coming up to room temperature, season it with your preferred seasoning generously or to your liking.
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Preheat your oven to approximately 160-180°C.
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Once the oven is preheated and the roast has come up to room temperature, place the roast onto a roasting rack and into the preheated oven.
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Cook the roast for approximately 45-50 mins or until it reaches an internal temperature of 50°C.
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Take the roast out of the oven, cover it with aluminium foil and let it rest for 25-30 mins.
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In the meantime, raise the temperature of the oven to 225°C.
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After the roast has rested, place it back in the oven for 5-7 mins or until the exterior is brown and crisp.
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Finally, remove the butcher’s twine and slice the roast to serve.
For a 1kg tenderloin roast with a target doneness of medium rare:
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Take out the roast from the fridge for at least 1.5 hours before cooking.
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While the roast is coming up to temperature, season it with your preferred seasoning generously or to your liking.
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While the roast is coming up to room temperature, preheat your oven to approximately 120°C.
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Once the oven is preheated and the roast has come up to room temperature, place the roast onto a roasting rack and into the preheated oven.
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Cook the roast for approximately 20-25 mins or until it reaches an internal temperature of 50°C.
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Take the roast out of the oven and let it rest for 25-30 mins.
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In the meantime, raise the temperature of the oven to 225°C.
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After the roast has rested, place it in the oven for 3-5 mins to brown the outside and attain the crust.
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After the roast has browned, take it out of the oven.
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Finally, remove the butcher’s twine and slice the roast to serve.
Some helpful pointers:
When using a convection oven, it is strongly recommended to have a food thermometer on hand to determine when exactly to take the roast out from the oven.
For every 1 kg increase in raw meat weight, add another 30 mins to the cooking time.
SOUS VIDE
For a 1kg roast (approx. 4-5 inches in length), with a target of medium rare:
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Season the roast with your preferred seasoning and seal it in a sous vide-safe vacuum bag (other methods are also viable - see helpful pointers). You can add in herbs or spices if you wish - rosemary or thyme are suitable for steaks.
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Set up your sous vide circulator and tank, and set the temperature to 57°C. Drop your steak into the sous vide bath.
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Leave the steak in the sous vide bath for 4-6 hours max, and take it out of the bag once done.
*If you ordered a sous vide roast(s) from us, start here. Leave them at room temperature for at least 1.5 hours before moving on to the next step.
4. Pat the roast dry with a kitchen towel.
5. Heat a pan up to high heat, and once the pan starts smoking, add in enough cooking oil (with a high smoke point eg. avocado or peanut oil) to coat the pan.
6. Immediately place the roast onto the pan and press it gently to ensure maximum contact between the roast and the pan.
7. Keep turning the roast in the pan every 20-30s to sear all sides of the roast until browned.
8. Once the roast is seared to your liking, take it off the heat and brush it with some melted butter infused with some herbs (thyme and/or rosemary) and garlic. (The herbs and garlic are unnecessary but add a great deal of flavour.)
9. Your roast is now ready to serve.
Some helpful pointers:
Every inch of meat (in length) equals to an hour of cooking in the sous vide bath.
Do not leave the meat for 3 hours more than its intended cooking time as the steak will become mushy.
