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.
482 K 3.1/5 (198 reviews)
1 hour 25 min.
Easy
2 people
4 IngredientsLast modified on: October 13th 2010
For 2 people, you will need:
300 g beef
1 tablespoon 
Change measures:
Times for this recipe
Preparation: 3 min.
Resting: 1 hour 5 min.
Cooking: 20 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 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!
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
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 1 tablespoon oil on high heat. When really hot, add the meat.
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 1 tablespoon oil on high heat. When really hot, add the meat.
Stage 3 - 2 min.
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.
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.
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.
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.
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 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:
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.
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.
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.
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.
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.
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 0 | 80 RDI=10 % | 880 RDI=40 % | 3,680 RDI: 40 % |
| Per 100 g | 20 RDI=6 % | 0 | 20 RDI=4 % | 280 RDI=10 % | 1,170 RDI: 10 % |
| Per person | 30 RDI=10 % | 0 | 40 RDI=6 % | 440 RDI=20 % | 1,840 RDI: 20 % |
How much will it cost?
- For 2 people : 1.85 €
- Per person : 0.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beef
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Taos hotpot, Boeuf (beef) bourguignon, Upside-down Parmentier, Roast beef "like they do it in Santa Fe", ... See them all 10
Oil
Like these other recipes: Tartiflette, Rémoulette dressing, Two-stage beef chuck , Creamy asparagus and meat timbale, Chicken and mushroom brik rolls, ... See them all 97
Pepper
Like these other recipes: Two-cheese vegetable gratin, Ham and endives au gratin, Green beans with tomato cream sauce, Ham and cheese slices with spring onions, Chorba, ... See them all 634
Salt
Like these other recipes: Green bean and potato salad with paprika, Pork Chops with Rosemary, Cretan-style salmon , Spicy roast cauliflower gratin, Sautéed turmeric chicken with mushrooms, ... See them all 660
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.67 M 74.3 4 hours 40 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.60 M 714.6 2 hours 40 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017427 K3.5 15 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016242 K3.7 1 hour 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011764 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 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.
Note: We'll never share your e-mail address 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.