Cooking beef for sandwiches
Discussion
We cut up a 'giant beef' earlier this year, no idea what it is, just weighed it at under a kilo. Given it was us who cut it up, there is no label. I'm 100% sure I know how to cook it, but only 10% sure I can cook it how I want it.
It's for sandwiches. I like my steak medium and would be delighted if this slab of beef came out similar- pink in the middle, not so bloody it scared the girls in the house, but pink ish, and a tasty brown on the outside.
It's 4.30. The beef has just come out the fridge. I can chuck it in at any time to cook, I have no idea how long it'll take to get to room temperature and I suspect it may not matter, but (keen on a perfect roast for sandwiches) I'd be happy to hear formulas and timings. I'll post back the results.
Hard to describe but the beef is triangular like, meaning lots of corners, which will overcook more than the centre, however it's cooked.
Anal? No... Just a bloke without instructions(!) and I've never been afraid to ask for directions.
Cheeeers!
It's for sandwiches. I like my steak medium and would be delighted if this slab of beef came out similar- pink in the middle, not so bloody it scared the girls in the house, but pink ish, and a tasty brown on the outside.
It's 4.30. The beef has just come out the fridge. I can chuck it in at any time to cook, I have no idea how long it'll take to get to room temperature and I suspect it may not matter, but (keen on a perfect roast for sandwiches) I'd be happy to hear formulas and timings. I'll post back the results.
Hard to describe but the beef is triangular like, meaning lots of corners, which will overcook more than the centre, however it's cooked.
Anal? No... Just a bloke without instructions(!) and I've never been afraid to ask for directions.
Cheeeers!
I'd get the oven to about 180 C.
Use a pan that can go in the oven, get it smoking hot, seal all the outside of the joint, then season with salt & pepper (plenty) and whack it in the oven for about 30 - 35 mins.
Take it out, loosely cover it in foil, and leave it to one side to rest & go cold.
Should be about spot on I reckon!
Use a pan that can go in the oven, get it smoking hot, seal all the outside of the joint, then season with salt & pepper (plenty) and whack it in the oven for about 30 - 35 mins.
Take it out, loosely cover it in foil, and leave it to one side to rest & go cold.
Should be about spot on I reckon!
I'd use a meat thermometer inserted in the thickest part of the joint, and whack the oven up as high as it will go.
Watch it like a hawk and remove the joint from the oven when the internal temperature of the joint reads 55C, if you want it rare but not mooing. Some say 60C, but the meat will continue to cook when you take it out.
Let it rest for 20 minutes in a warm place before you cut into it - even to 'taste'.
Watch it like a hawk and remove the joint from the oven when the internal temperature of the joint reads 55C, if you want it rare but not mooing. Some say 60C, but the meat will continue to cook when you take it out.
Let it rest for 20 minutes in a warm place before you cut into it - even to 'taste'.
Is it for hot sandwhiches tonight, or cold sandwiches from tomorrow onwards? If the latter, how about doing it low and slow? Quickly sear the outside first all the way around to get some good colour on it then in to the oven (oven at 70 degrees max) for 4-6 hours (depending on size of beef). You need the center of the joint to reach 55 degrees for rare. Should come out looking similar to this (but without the pepper crust):
Then you need a meat slicer or really very very sharp knife to get loads of laser-thin slices. Pile up in some nice brown bread with a dill pickle and dollop of mayo and dollop of ketchup. Job done.
Then you need a meat slicer or really very very sharp knife to get loads of laser-thin slices. Pile up in some nice brown bread with a dill pickle and dollop of mayo and dollop of ketchup. Job done.
Mobile Chicane said:
I'd use a meat thermometer inserted in the thickest part of the joint, and whack the oven up as high as it will go.
Watch it like a hawk and remove the joint from the oven when the internal temperature of the joint reads 55C, if you want it rare but not mooing. Some say 60C, but the meat will continue to cook when you take it out.
Let it rest for 20 minutes in a warm place before you cut into it - even to 'taste'.
This - good method and works well, resting for a decent time is vital.Watch it like a hawk and remove the joint from the oven when the internal temperature of the joint reads 55C, if you want it rare but not mooing. Some say 60C, but the meat will continue to cook when you take it out.
Let it rest for 20 minutes in a warm place before you cut into it - even to 'taste'.
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