Tips and tricks on producing mouthwatering beef and lamb recipes using various techniques.
How To Barbecue Beef In 6 Simple Steps
An easy and quick tutorial to prepare perfectly barbecued steak at home, fresh from the grill.
Tip: For the best results, your chosen cut of beef should have a minimum thickness of 20mm.
- Step 1: Coat your meat with oil (not the grill). Choose a neutrally flavoured oil with a high smoke point such as vegetable oil, sunflower oil, peanut oil, canola oil, or extra light olive oil.
- Step 2: Season your meat lightly with some flaky sea salt.
- Step 3: Cook the first side of the meat on a hot grill.
- Step 4: When you see moisture appearing on the uncooked side, flip the steak.
- Step 5: Test the doneness of your steak by pressing down on it lightly. If soft, the meat is still rare. If it is springy to the touch, its doneness is at medium, and if it is firm, your steak is well done. Cook until your preferred doneness is reached.
- Step 6: Remove your steak from the grill and rest it in a warm place for 10 minutes before eating (such as a warm oven). Allowing your steak to rest is a very important step to reduce the amount of juices lost when cutting into it, allowing your steak to be tender, juicy and flavourful.
How To Carve A Beef Roast
Tips to carve your roast beef like an expert. We used a cube roll roast for this video.
Tip: You’ll need a good quality carving knife and fork. Your carving knife should be sharp, long, slender and strong. Your carving fork should have two prongs and a long handle.
- Step 1: After cooking, rest your roast for 20 min in a warm place or covered in foil.
- Step 2: Use your fork to steady the beef.
- Step 3: Begin to carve with a slicing motion.
- Step 4: Transfer to a warm plate and serve.
Perfect Pan-Fried Steak
5 easy steps to cook a juicy steak in a frying pan.
Tip: Bring your steak to room temperature before cooking. This will ensure it cooks evenly.
- Step 1: Heat your pan to moderately hot. Season your steak before cooking.
- Step 2: Cook on one side until moisture appears.
- Step 3: Turn your steak.
- Step 4: Test the doneness of your steak by pressing down lightly. If it is soft, your steak is still rare. If it is springy, that means it is at the medium stage, and if it is firm, your steak is well done.
- Step 5: Remove your steak and rest it in a warm place covered in foil for 10 minutes. Your steak is now ready to serve. Plate it with some roasted vegetables or any other sides of your choice.
How To Roast Beef
Roast beef can be an intimidating dish to whip up, but with a few handy tips, the process can be a lot easier.
Tip: The best beef cuts to roast include beef fillet, sirloin roast, blade roast, and standing rib roast. We used a standing rib roast for this video. Here are useful steps and guidelines to help you along.
- Step 1: Place your cut of beef on a raised tray to circulate heat evenly.
- Step 2: Season the beef with salt and pepper. (Optional: for added flavour, add a sprig of rosemary underneath)
- Step 3: For a 500g roast at 200°C , these are the estimated cook times:
- Rare: 15 to 20 mins
- Medium: 20 to 25 mins
- Well Done: 25 to 30 mins
Place the tray of meat in a pre-heated oven and set your timer.
- Step 4: Check the internal temperature of the meat about 10 minutes before the estimated cooking time is up. An internal temperature of 63°C would mean the meat is medium rare, 71°C would indicate medium doneness, and 77°C would indicate that the meat is well done.
- Step 5: Rest for 10 to 20 minutes.
- Step 6: If you have tied your beef cuts, remove the twine at this stage.
- Step 7: Carve into even portions against the grain.
How To Trim Beef
Why should you trim your beef before cooking it? Trimming removes excess external fat, keeping your dish more lean and healthy. Always ensure you leave some fat behind to keep your meat juicy and full of flavour.
Tip: Sharpen your knife before you start, to keep your beef cut intact and for your own safety. Use clean strokes gliding away from your body.
Standing Rib Roast
Remove excess fat around the bones, slicing them off cleanly with a sharp knife. Trim off the external fat on top of the rib roast, and finish off with the sides.
Peel back the outer layer of external fat. Shave to remove, by slicing across gently.
Remove outer layer of external fat. Shave away remaining fat. Cut off excess fat from the side.
Cut off single layer of external fat, keeping a thin layer. A thick layer of fat on the outside tends to make steaks curl up and more difficult to cook evenly. Fat also cooks more quickly and could burn when grilling at high heat, rendering a bitter steak.