How delicious is Roast Beef. Tender, succulent and you will see what a great impression it will make when you serve it at the table, it will be a hit with everyone, young and old.
Let’s prepare Roast Beef together on the stove.
Yes, you heard right: on the stove. In fact, cooking in a pan, if done correctly, can really replace the classic oven method, keeping the meat flavorful and delicate just like the original version.
The preparation time, especially for those who are always in a hurry, is undoubtedly one of the advantages: stove-cooked roast beef is ready in half an hour, naturally with a piece of meat around 2.2 lbs.
Those who want rare cooking can go down to twenty minutes, those who prefer it well done can go up to 40. With larger pieces, the times extend but not too much: just add 15-20 minutes to the standard 30 for each kilo of meat to achieve perfect cooking even in a pan.
But before moving on to the recipe, a tip on the meat to choose for preparing roast beef on the stove.
The preferred cuts for this preparation are sirloin and rib-eye, the fattier part of the beef obtained from the dorsal area of the first ribs.
However, also ask your trusted butcher.
How important are searing, core temperature, and resting after cooking.
Unfortunately, these precautions are not always followed, and I repeat: they are not just important, they are crucial. Your meat will be softer and more succulent this way, you’ll see.
I don’t eat meat too often, in fact, I dare say very rarely, and when I do, I want it “done well” meaning I want it cooked to perfection and its quality highlighted.
I often research how to achieve a perfect roast, a properly cooked steak, a marinade that brings satisfaction.
Meat demands respect, and if you mess up even one step, the result can be truly unpleasant.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8/10 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 211.32 (Kcal)
- Carbohydrates 0.29 (g) of which sugars 0.00 (g)
- Proteins 19.04 (g)
- Fat 14.63 (g) of which saturated 5.30 (g)of which unsaturated 5.93 (g)
- Fibers 0.12 (g)
- Sodium 283.10 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Roast Beef
- 2.2 lbs beef (or veal 'sirloin or rib-eye or rump')
- to taste extra virgin olive oil
- to taste salt
- pepper
Tools
- Casserole
- Kitchen Twine
- Tongs
- Aluminum Foil
- Parchment Paper
Steps for Roast Beef
The meat must be tied, if you are skilled enough you can do it yourself, otherwise have it prepared by your trusted butcher where you usually buy the meat.
Now season the meat with salt, pepper, and a drizzle of oil, then massage it to distribute the seasoning evenly, the amount of oil should not be excessive, just enough to grease all the sides of the meat piece.
Heat a drizzle of oil in a pan of the right size, let it get hot and place the meat to sear, turning it.
To accomplish this operation, use kitchen tongs and not a fork to avoid puncturing the meat and letting the juices escape.
Be patient, it will take about 20-30 minutes to complete the entire operation, which must be done carefully and without haste to obtain tender and pink meat as shown in the photo.
Keep turning and re-turning.
Once the meat is well seared, insert a skewer into the meat to reach the core, then withdraw it, and if a clear liquid comes out of the hole, the meat is cooked.
If a red liquid comes out, extend the cooking for a few more minutes.
Move the piece of meat to the cutting board and first wrap it with parchment paper, then with a sheet of aluminum foil, and let it cool for about half an hour.
Finally, slice the meat thinly and serve it on a nice serving dish!
Enjoy your meal.
Advice
You can store your roast beef in the refrigerator for 2 days, well closed in an airtight container. After slicing it, you can also freeze it already portioned in freezer bags.
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