Not all meat recipes are full proof. There is that slight chance that they may miss some vital steps. Please bear in mind the following when you next follow a meat recipe:
Take away that chill
For best results ensure that the meat is not straight out of the fridge. Bring it close to room temperature.
Meat will brown on a high heat whether it is straight from the fridge or at room temperature. But, from my own experience, the warmer the temperature of the meat, the better it browns.
The warmer temperature also ensures more even cooking. If the meat is cold then the exterior of the meat will cook so much faster than the interior which makes it hard for you to maintain a nice brown exterior while trying to nicely cook the interior.
Low heat cooking
After you have browned the outside of the meat, lower the heat. High heat toughens and shrinks the meat. It is good for that initial blast to brown the outside of the meat but the lower heat gently cooks the interior.
My advice is to purchase a digital thermometer.
When it comes to roasting, grilling and pan frying, a digital thermometer is the most reliable way to achieve precision when testing the meat’s doneness. Using a thermometer ensures that you do not cut into the meat because if you do, all that valuable juice will be lost.
Below is a temperature range which is based on my own experience when cooking red meat:
40 degrees C – 55 degrees C (104 degrees F – 130 degrees F)
Medium – rare
55 degrees C – 65 degrees C (130 degrees F – 150 degrees F)
65 degrees C – 70 degrees C (150 degrees F – 160 degrees F)
Well – done
70 degrees C – 75 degrees C (160 degrees F – 167 degrees F)
Remember the above 3 steps when you next follow a red meat recipe.
Good luck on your meat cooking journey.
Want to learn more? Your Meat Mate covers everything you need to know about cooking red meat to perfection.