How to Cook Beef at a Low Temperature?
You might think that cooking beef at a low temperature is only for kitchen professionals. Well, you can definitely try this method of cooking beef at home, with a few precautions. Almost any food can be cooked at low temperature: vegetables, fish, and especially meat.
The advantages of low-temperature cooking
The biggest advantage of low-temperature cooking is that it helps keep the food tasty and richer in ingredients. The natural flavors present in your food will stand out thanks to the low temperature. Unlike high-temperature cooking which “crushes” the flavors. By cooking at a low temperature, your food retains all of its nutrients, minerals, and vitamins.
There are 2 main ways to cook at a low temperature
Method 1: Sear your meat in butter for 2 to 10 minutes depending on the piece. Place everything in a preheated dish before inserting the core probe and placing it in the oven.
Method 2: Prick the probe into the raw meat, and bake directly.
In general, this is the first method that is used the most by amateurs. Because it takes less time to cook in the oven. The meat can still be a bit dry.
The second method offers more tender meat straight out of the oven. It will then be quickly seared in a hot and buttered pan.
How to cook your beef at a low temperature?
For all the pieces of beef, the core temperature of the meat must be:
• 50 ° for blue meat,
• 55 ° for rare cooking,
• 60 ° for medium cooking
• 65 ° for well-cooked meat.
Some cooking instructions for different pieces of beef:
The approximately 800g fillet must be cooked through to 55 ° (rare) or 60 ° (medium), in an oven heated to 80 ° for 1h30.
The roast of about 800g must be cooked through to 55 ° (rare) or 60 ° (medium), in an oven heated to 80 ° for 2 hours.
The 1-kilo prime rib of beef must be cooked through to 55 ° (rare) or 60 ° (medium), in an oven heated to 80 ° for 2h15.
The steak of about 200g must be cooked through to 55 ° (rare) or 60 ° (medium), in an oven heated to 80 ° for 40 minutes.
In order not to distort the indications on the probe thermometer, it is important to leave the meat at room temperature for at least 30 minutes for it to heat up.
The meat can be seasoned to taste before cooking.
What to do next?
Once the 30 minutes have passed, if you have chosen the first cooking method, you will be able to sear your meat. (1 minute per side for the steaks, 5 minutes for a prime rib, 10 minutes for a roast). The thicker the piece, the longer it should be gripped. Once seared, the meat is placed in a dish preheated in the oven at 80 °, so as not to create a thermal shock.
The probe must be installed well in the middle of the piece of meat so that the temperature displayed is correct. All you have to do is bake for 40 minutes and reach the desired core temperature according to your taste.
For the second cooking method, all you have to do is stick the probe into the heart of the meat. Then bake, leaving to cook until the desired core temperature is reached, and 3 ° below for pieces of meat weighing less than 400g.
Once cooked, the meat can be seared on each side in a hot, buttered pan. This is to have a nice golden piece.
Either way, serve right away with the side dish of your choice and enjoy!
Don't hesitate to try our fantastic products for your low-temperature cooking! They will sublimate your meats and amaze your guests. A simple method, provided you respect the safety rules, for tasty and tender meat. Contact us to learn more!
Posted in: Cooking Tips & Recipes