Choose relatively thick beef. Beef with a thickness of 2.5-4 cm is most suitable for baking in the oven, because the thick beef skin will not be as dry as duck feathers after baking into crispy skin. The thinner the beef, the easier it is to roast it too dry and hard.
It is easier to buy two pieces of beef than four pieces of veal. If the beef is huge, just roast it and cut it into small pieces. People who eat beef don't care whether these two pieces of beef are bought and cut or you cut them yourself. Taste is the key.
Dry the water off the beef. If there is water on beef, the meat will go bad during baking. Soft beef is not delicious, is it? So before putting it in the oven, be sure to dry the water on the beef with a paper towel.
Corned beef. Different people have different views on how and when to sprinkle salt. The completion of this step determines whether your roast beef is a good meal or a pile of bacon with no nutritional value.
When time is tight, put the salt into the pot immediately. Why? Because salt increases the concentration of meat surface solution, the water inside will be sucked out, so as mentioned earlier, it is not good for cooking to have water outside beef.
If it can be squeezed out for more than 45 minutes, marinate the beef for 45 minutes in advance. At first, salt will suck water out of beef, but after 30-40 minutes, beef will suck water back through osmosis. Some people say that beef will become tender and taste better after this treatment. [ 1]
Pour neutral oil into a cast iron frying pan and heat it over high fire. Stir-fried beef should start from the frying pan, and of course the main event should be carried out in the oven. Chefs all over the world use this method. Mastering this method requires a lot of practice.
Use neutral oil such as pine nut oil or rapeseed oil as oil, and do not use strong oil such as olive oil. This can keep the natural taste of beef.
When the oil starts to smoke, the beef can be cooked.
Wipe the water off the beef for the last time, and then carefully put it into the cast iron frying pan. In order to prevent oil from spilling, you can hold the handle of the frying pan and tilt it slightly to let the oil flow to one side of the pan, so as not to touch the beef for the time being. After the beef is put in, put the pot flat.
Adjust the position of the beef with pliers to ensure that the beef is evenly spread in the pot (so that the shell tastes better), but don't press it with pliers to make the beef cook faster, because the beef will naturally fry in the pot, and pressing the beef will only make the juice inside lose.
Continue to fry for 2-3 minutes. Fry on one side until the color changes.
Turn the beef over and fry for 1-2 minutes. The frying time of the second side does not need to be as long as that of the first side, because when it is put into the oven, the color of the second side will change further because it contacts the bottom of the oven.
Add some butter (optional) to the frying pan before putting the beef in the oven. This step can also be omitted, but adding a teaspoon of butter will make the beef tender and smoother, and there will be a layer of sauce on it when it is finally served.
The beef is still in the frying pan, and then it is directly roasted in the oven for about 6-8 minutes. Of course, the specific roasting time depends on the thickness of beef (the thicker the beef, the longer the roasting time) and your preference for raw beef and cooked beef (6 minutes is a little raw, and 8 minutes is just between raw and cooked).
Cooking should use a special thermometer to grasp the roasting time of beef. Thermometers for cooking are cheap and practical. With a thermometer in hand, beef will never be undercooked or burnt again. When in use, the thermometer can be inserted into beef. The following table shows the readings on the thermometer and the corresponding degree of raw and cooked beef, which can help you grasp the baking time:
48.8 degrees Celsius = partial.
54.4 degrees Celsius = normal health
60 degrees Celsius = medium
65.5 degrees Celsius = medium rare.
7 1. 1℃ = fully cooked.
Put the beef in the oven for 7- 10 minutes and then take it out. The outer layer of beef will shrink during baking and squeeze the juice into the middle. At this time, the middle of beef is in a state of full juice absorption. So if you take out the beef and cut it right away, the juice will spill everywhere. But if you put the beef in for 8-9 minutes, the outer layer of the beef will loosen slowly and the juice will flow back. So that the juice inside is even.
After the beef is restored, cover it with aluminum foil to keep warm. Note that the beef is actually still heating at this time.
Finally, start enjoying it. With some classic side dishes, such as baked potato, steamed asparagus or simple salad.