How to Roast Beef

Heat the stove. Whether you’re using a gas grill or a charcoal grill, you need to wait for the stove to heat up before you start grilling. See the instructions below to prepare the oven to the perfect temperature for roast beef:

• Gas grill: Turn on one stove and set the heat to “high”. Leave it on for a few minutes (remember to close the lid) before baking. Do not turn on the other side of the stove to allow the meat to switch to slow grill after grilling on high heat outside the meat.
• Charcoal stove: Pour charcoal into the oven until the coals cover the bottom of the oven. If possible, set all the coals aside so that half of the grill has no coals underneath. This empty part of the stove will be for slow grilling after high heat grilling. Light the coals and let the coals burn until the fire goes out and the coals almost turn gray. The cooktop will get quite hot, and you can’t keep your hand near the grill for more than a second.

Use a paper towel to pat the meat dry. When grilling meat on the stove, the piece of meat will not be able to “steam” to brown and black with a delicious crunch if the water on the surface of the meat has not evaporated. It takes a lot of energy for the water to evaporate ^[3] , so grilling meat still wet is not only an inefficient use of heat, but it’s also not a good way if you want a layer of meat crispy brown. To remove moisture from the surface of the meat, use a dry paper towel to blot until the meat is just slightly damp but no longer dripping.

• If you choose to dry marinate, you may not need to do this step, as the powdered ingredients will absorb most of the moisture in the meat, and if you also use a paper towel to absorb it, it can cause the seasoning to come off the piece. meat.

Place the meat on the grill. When the grill is hot, use a brush to spread a layer of olive oil or vegetable oil on the grill on a gas or charcoal stove, then place the meat directly on the grill where the oil is. You will hear a sizzling sound as soon as the meat touches the surface of the grill. Leave the meat on the grill for a while.

• If you don’t have an oil brush available, you can try folding a paper towel and dipping it in the oil, then spread it on the grill. Be careful when using this method, as you will have to keep your hands close to the hot surface of the grill.

Leave it for a few minutes to brown the outside. When placing the meat on the grill, leave it as it is for 3 or 4 minutes, then use tongs to flip the meat. If the grill isn’t hot enough, the meat won’t be crispy and scorched with dark brown or black parts. If the surface of the meat isn’t browned enough, flip it right away and continue grilling, or bake the other side for 3-4 minutes before flipping again. Grill the meat over high heat from the top so that the meat is “charred”, creating a crispy exterior that is delicious and has an attractive texture.

• Contrary to popular belief, scorching meat doesn’t actually “keep moisture inside”. ^[4] The juice inside can still easily leak out after being scorched. The main purpose of searing meat is simply to enhance the flavor and texture of the meat; Most people like the crispy brown crust on the outside of the meat.

Use low heat for the rest of the roasting process. After browning on both sides until the outside is brown and black in some areas, use tongs to transfer the meat to the less hot part of the grill. If you use a gas grill, you will move the meat to the side of the stove that is still in the “off” mode; With a charcoal stove, you switch to the grill without charcoal underneath. High heat is perfect for scorching the outside of meat, but cooking it without burning is difficult. Therefore, you need to use low and even heat so that the meat is cooked inside but not burned. Bake for about 3 more minutes on each side.

• Close the oven lid when grilling meat on low heat so that the heat in the oven does not escape..

Remove the meat when it has reached a temperature of about 130 ^o F (54.5 ^o C). After being grilled on both sides and put on low heat, the meat is cooked. To be sure, you should check with a meat thermometer. Insert the tip of the thermometer into the thickest part of the meat. Remember not to let the tip of the thermometer touch the surface of the grill and read the result. In general, a measured temperature of 130 ^o F (54.5 ^o C) means the meat is cooked to just perfect rare. Different temperature measurements indicate different doneness, but be careful not to remove the meat when the temperature is below 120 ^o F (49 ^o C), as it can be unsafe to eat undercooked meat. The following are the temperatures corresponding to meat doneness: ^[5]

• 120 ^o F (49 ^o C): Rare
• 130 ^o F (54.5 ^o C): Medium rare
• 140 ^o F (60 ^o C): Medium (Medium)
• 150 ^o F (65.5 ^o C): Medium – ripe (Medium well)
• 160 ^o F (71.1 ^o C): Well done

Another way to test the doneness of meat is to slice it. Don’t worry if you don’t have a meat thermometer; You can still check the doneness of the meat in the traditional way. As a general rule, the pinker the inside of the beef encrusted beef, the rarer the meat. Cut a slice of the thick meat to see the inside. If the inside of the meat has a tougher texture than the outside, has a deep pink color, and/or has a non-transparent gravy, you will need to continue grilling. If the edges are brownish-gray, the inside is still light pink, and the juices come out transparent, you’re good to go!

• If you want to eat meat fully cooked, grill until the inside of the meat is only slightly pink or gray-brown. Note that the minced meat is a bit tough by nature, and the meat will get tougher if you cook it thoroughly. Usually, the meat is not fully grilled.

Serve dishes on clean plates and silver tableware. After removing the meat from the grill, do not let the meat touch the cutting board or dishes used to prepare raw meat. Use new tableware or wash used ones thoroughly with water and dish soap before using them again. This is to prevent cross-contamination, where bacteria from raw meat can be transferred to cooked meat through kitchen utensils. These bacteria can make you seriously ill, even fatal, though very rarely. ^[6] In all cases, it is imperative that you avoid cross-contamination of dishes by using clean plates and utensils, so be sure to use only clean kitchen utensils to touch cooked meat. ripe.

Let the meat “rest” under the aluminum foil. When taking a piece of meat off the grill and placing it on a plate, cutting board, or any other surface, don’t cut it right away, but leave it as it is for 10-15 minutes. If you cut right into the meat, the water inside the meat will flow to the plate, causing the meat to lose flavor and moisture. Conversely, if you let the meat “rest” for a while, the moisture in the meat will have time to soak into the fibers of the meat, so the meat will be softer and more moist. Beef encrusted meat is inherently tough, so letting the meat “rest” is essential to make the meat softer when you bite into it.

• To keep a piece of meat warm during the “off” time, fold a piece of aluminum foil and cover it like a tent. The heat inside the meat will be retained, and then the meat will still be hot when you enjoy it.

Cut the meat across the grain. After letting the meat rest, place the meat on a cutting board. Examine the meat to determine the direction of the fibers. You will see thin fibers running along the surface of the meat. Use a sharp knife to cut thin slices of meat diagonally across the grain . In other words, you will cut the meat perpendicular to the straight lines on the surface of the meat.

• This way of cutting will make the meat more tender. The main reason is that beef encrusted meat has quite tough and tough muscle fibers. Cutting across the grain also means cutting off the muscle fibers that are attached to the meat and helping to soften the texture of the meat.