Use an instant-read thermometer inserted horizontally into the side of steaks to check doneness. Thermometer should reach the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Cook steaks to 145°F (medium rare) or 160°F (medium).
To achieve the desired serving temperature, remove the roast from the oven when the thermometer registers 5°F to 10°F below the desired doneness. Remember, the recommended internal temperature range is 145°F for medium rare to 160°F for medium doneness. You should let your roast stand for 15 to 20 minutes after removing from the oven. During that time, the temperature of the meat will continue to rise to the desired serving temperature.
Another benefit of allowing your roast to stand for 15 to 20 minutes is that your roast will firm up to allow for easier carving.
A meat thermometer will help you cook beef at a safe temperature and prevent overcooking. Choose a thermometer that is designed for meat, not for candy or other foods. The two most common types of meat thermometers are instant read and oven proof.
Provides quick readings via a digital readout and are ideal for steaks.
Inserted into meat prior to cooking and remain inserted during cooking. They are ideal for roasts.
A meat thermometer must be inserted properly to accurately determine temperature. Depending on the thermometer, the sensor will be between ½ inch and 2 inches long. The sensor must be completely immersed into the deepest area of the meat. For beef roasts and steaks, insert the thermometer into the center of the thickest part of the meat, away from the bone or fat. Always check beef in several places with a meat thermometer to ensure that temperature is safe throughout.
Beef and salt have an interesting relationship. Salt your steak too soon before cooking, your steak will lose some of its moisture; but if you salt your steak just before it hits the pan or grill, you will achieve amazing flavor and great caramelization! Controlling moisture on the surface is the key. As a rule of thumb, it’s best to pat your steaks dry with a paper towel before cooking; this will also help achieve a wonderful deep brown color while cooking.
There are a couple of basic salts that you should have on hand in your pantry; kosher salt and a fine to medium grind sea salt. Go an extra step and keep a couple of salt cellars or a salt grinder near your stove or grill; you’ll always be ready. A couple of great specialty salts to have on hand while cooking beef are smoked sea salts and Murray River Flake salt. Smoked sea salts are considered "finishing" salts and have an amazing aroma and flavor. Because these salts pack such a flavor punch, you want to use them with care and at the end of cooking. You will still need to season your steak with either kosher or sea salt while cooking but will sprinkle just a pinch of one of these amazing smoked and finishing salts at the end. Refer to the chart for the perfect pairing.
Pacific sea salt that is cold smoked over red Alderwood. No artificial coloring or flavoring is added. Salish gives food a delicious smoke flavor both on and off the BBQ.
Created using sweet Applewood from the Yakima Valley in Washington State to fuel the fires that give this delicious smoked salt its flavor. Aged Applewood is one of the most popular of the fruit woods using in smoking. Yakima Applewood smoked salt has a subtle fruit wood flavor.
An apricot-colored flaky salt from Australia. The colorful crystals melt quickly and have a wonderful crunch and mild taste. This is a perfect salt to use as a garnish or as a finishing salt at the table.
A portion of this information is courtesy of National Cattlemen's Beef Association.
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