Cooking-ez.com

1,001 easy and fully explained recipes, with 12,214 photos and 79 videos

How to cook red meat properly

How to cook red meat properly

Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.

265,2483.5/5

Grade this recipe

Last modified on: October 13th 2010

For 4 people, you will need:

Change for:
Measures:

How long does it take?

Fulfillment
PreparationRestingCookingStart to finish
3 min.1 hour 5 min.16 min.1 hour 24 min.
At what time?
Work this out...

Step by step recipe

Stage 1
How to cook red meat properly : Photo of step #1 Above all, you need a good quality red meat.

Trust your butcher and ask him if possible for thick pieces (about 2 cm or 1" is fine) cut small, rather than thin wide pieces.

It's better to eat meat less often and spend more when you do.

Trust in your butcher is important; just remember the old French saying: for a woman to be completely happy she should have a good butcher and a good lover!
Stage 2
1 hour
How to cook red meat properly : Photo of step #2 Preheat the oven to 200°C (390°F).

Take the meat out of the fridge at least one hour before using.

Dry the pieces of meat on a cloth or absorbant paper, then season both sides with salt and pepper.

Choose a pan that can go both on the hob and in the oven, and put 2 tablespoons oil on high heat. When really hot, add the meat.
Stage 3
2 min.
How to cook red meat properly : Photo of step #3 This usually sizzles and spits quite a lot, so partially cover with a piece of aluminium foil to protect your cooker, but not completely otherwise the meat will not brown because of the steam trapped in the pan.
Stage 4
3 min.
How to cook red meat properly : Photo of step #4 Leave the meat to cook like this for 1 or 2 minutes until nicely coloured. This is not to cook it, just to give it a crisp brown exterior.

Then turn it, preferably using tongs, or other utensil of your choice, but do not pierce the meat with a fork, as this will allow precious cooking juices to escape and your meat will dry out.
Stage 5
3 min.
How to cook red meat properly : Photo of step #5 Leave the meat 1 or 2 minutes on the other side.

Transfer the pan to the oven to finish cooking the meat gently.

This two-stage method (frying-roasting) is a key point for successful cooking.
Stage 6
10 min.
How to cook red meat properly : Photo of step #6 How well cooked the meat is will depend now on how long you leave it in the oven (and on the characteristics of your oven). Broadly speaking 10 minutes is enough for "rare", 15 minutes for "medium" and 18 minutes or more for "well done". These times are very approximate and you can adapt them to your taste.

If you'd like something more precise and sure, stick an electronic thermometer into the middle of the meat. When the temperature reaches:
  • 65°C (149°F) : your meat will be "rare"
  • 70°C (158°F) : your meat will be "medium"
  • 75°C (167°F) : you meat will be "well done"
Stage 7
1 min.
How to cook red meat properly : Photo of step #7 To finish, remove the pan from the oven and put the meat onto a hot plate. Cover with aluminium foil and keep hot like this for 5 minutes.

This waiting time is very important to keep the meat tender, as during cooking the juices tend to flow from the centre towards the outside. By allowing the meat to rest, the juices flow back inwards, ensuring that the meat stays moist and tender.
Stage 8
5 min.
How to cook red meat properly : Photo of step #8 Serve with your chosen accompaniment, for example potato gratin or Sarladaise potatoes.

Remarks

Contrary to an idea put about by unscrupulous restauranteurs, the tenderness of meat has nothing to do with how cooked it is. So if you enjoy well-cooked meat (like me), you can still have something on your plate that is both well done and tender.
In other words, if meat needs to be nearly raw to be tender, it's quite simply not very good meat.

You will see that once the meat has been removed from the pan, the remaining juices can quickly be transformed into an excellent sauce. I'll be coming back to that in a future recipe.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: A good red wine from Gascony like "Java" (Merlot + Cabernet Sauvignon), as produced by the Fezas family at Larroque-sur-l'Osse.

Source

Home made.

More recipes?

This recipe use (among others)
Beef Beef : You can check-out other recipes which use it, like for example: How to slow cook meat, Beef Wellington, Carbonnade, Melt-in-the mouth meat and vegetables in a sealed casserole, Tournedos Rossini, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Fillet of beef in a rosemary crust, Pears and caramelised walnut samosas , Chicken and mushroom brik rolls, Comtoise endive salad, Crispy potato galette with leeks, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Roast pork with sage, cooked in a bag., Lumberjack turnovers, Fillet of beef in a rosemary crust, Caesar salad, Beetroot and cream cheese verrines, ... All
PepperPepper: You can get more informations, or check-out other recipes which use it, for example: Curried tuna cubes, Fillets of sole Dieppoise, Involtinis, Endives "bonne femme", Houmous, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 7 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page