How to Prepare Your Beef Tuesday - 1st October 2019

Whether you’re cooking a flank steak or a rack of ribs, how you prepare your beef is crucial to its quality. You could have one of the most expensive, quality cuts on the market, but if you don’t take the time to understand how to cook it properly it just won’t taste as good as it could.

If you’re preparing beef for a large event or a small gathering, our team at The White Label have put together a guide for how to prepare your beef, full of our top tips.

High Heat for Fuller Flavour

For a deep, caramelised flavour, you need to cook on a high heat, making sure your pan is sizzling before adding the meat. This helps combine the amino acids and sugars in your beef, creating a unique flavour that lower temperatures won’t achieve. Cook quickly to create a thick crust on the sides of your cut and a brown sear, making sure you don’t overcrowd the pan so your meat can cook properly.

Low Heat for Large Cuts

If you’re working with a cut of beef that’s larger than usual, it’s better to keep temperatures low and cook for longer. This method may not get quite the same taste as the high-heat sear, but it does make sure the flavoursome juices stay in the meat and it cooks your cut properly, which is essential of course! A low heat will let the inside of your meat cook right through to the center without burning the outside. If you’re working with a shoulder or brisket, roasting or stewing is a great method to create a tender, finely cooked finish that you’ll be proud to serve.

Your Beef Carries on Cooking

Once you take your beef off of the heat, it’s going to continue cooking - this is often called ‘carryover cooking’. So, you actually want to remove it a little before it’s reached the perfect temperature, making sure that it doesn’t become overdone. Be sure to read up on the ideal temperatures for beef steak before you get cooking so you can time yours to perfection.

Always Rest Your Beef

If you really want to serve a good piece of beef, you should always let it rest before giving it to your guests. This gives the juices inside the meet plenty of time to redistribute, creating a more tender piece of meat. For a thin to normal steak, you should rest the beef for 5-10 minutes, whilst a thicker cut will need 15-20 minutes. An extremely large and thick cut may need up to 30 minutes before it’s served.

No matter the event, it always pays to properly prepare your meat. It’ll make for a much tastier meal and you’ll be sure to impress your guests! If cooking isn’t really your forte but you need to create a menu for an occasion, why not contact our team at The White Label? Our expert chefs can help you cater for your event, curating a unique menu and cooking up delicious meals, canapes, and desserts.