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TopGuide to Cooking Beef
From grilling tips to cooking a succulent roast, these essential techniques will ensure you get the most of your beef cuts every time.
Tips for grilling beef
- Always cook meats as far away from the heat source as possible.
- To create grill markings, rotate the meat one quarter turn clockwise midway through cooking each side.
- Before serving, always check the degree of doneness with a meat thermometer, particularly hamburger and tenderized meats.
- Once the meat is cooked, it should be wrapped loosely in foil and left standing for 5 minutes or so. This allows the fibres to relax and the juices to circulate through the flesh for maximum taste and tenderness.
Internal temperature of cooked beef
- 130° F (56° C) – Rare
- 145° F (63° C) – Medium rare
- 160° F (71° C) – Medium
- 170° F (77° C) – Well done
Flank steaks
Oven cooking: Preheat oven to 400°F (200°C). In a skillet, sear steak in butter and oil. Transfer to the oven for 15 min.
BBQ cooking: Brush cold grill with vegetable oil. Preheat to high for 5 minutes, then lower to medium-high to cook. Sear 5 minutes per side. After cooking, tent the meat with foil and let rest 5-7 min.
Accompaniments: Delicious with baked potatoes, green beans, roasted root vegetables or with a Chinese cabbage and carrot salad.
Expert Tip
Flank steak should be cooked medium-rare, since it's not as juicy if overcooked. Lightly score both sides of the steak with a sharp knife. Slice flank steak against the grain.
Roast beef
Oven cooking: Preheat oven to 450°F (230°C). Place meat, fat side up, on a trivet in a shallow roasting pan (do not add water). Sear uncovered for 10 min. Lower the temperature to 275°F (140°C) and roast until internal temperature reaches 135°F (57°C).
BBQ cooking: Brush cold grill with vegetable oil. Preheat to high for 5 minutes. Cook over indirect heat. Put a pan of water under the grill over a closed burner. Place roast over closed burner and close the lid.
Accompaniment: Serve with curried couscous or grilled mushroom skewers.
Expert Tip
Use a meat thermometer. Internal temperature should read 135°F (57°C). After cooking, tent the meat with foil and let rest 15 min.
Top blade flat-iron steak "bistro" cut
Skillet cooking: This well-marbled and extremely tender cut cooks up juicy. Marinate 30-60 minutes in the fridge. Sear steak over high heat in butter and oil for 4 minutes per side. After cooking, tent the meat with foil and let rest 4 minutes.
BBQ cooking: Brush cold grill with vegetable oil. Preheat to high for 5 minutes, then lower to medium-high to cook. Grill 3 minutes per side. Tent the meat with foil and let rest 4 minutes.
Accompaniment: Tasty with French fries, wild rice, baby carrots, broccoli or celeriac rémoulade.
Expert Tip
Lightly score both sides of the steak with a sharp knife. Internal temperature should read 145°F (63°C) for rare meat and 158°F (70°C) for medium-rare.
Beef pinwheels
Oven cooking: Preheat oven to 350°F (180°C). Sear pinwheels on both sides in a little oil over high heat. Transfer to the oven for 10 minutes.
BBQ cooking: Grill uncovered on an oiled sheet of foil at medium-high heat for 5 minutes per side.
Accompaniment: Delicious with barley-vegetable salad, vegetables en papillote with lemon zest and fresh thyme, tomato salad with fresh herbs or stuffed tomatoes.
Expert Tip
It is important to sear the pinwheels on both sides to prevent the cheese from running.
Stuffed beef rolls
Oven cooking: Preheat oven to 450°F (230°C). Sear meat on both sides in a little oil over high heat. Place on a bed of vegetables and oven roast for 12-15 minutes.
BBQ cooking: Grill 20 minutes over high, indirect heat. Finish grilling over low, direct heat.
Accompaniment: Succulent with pan-fried potatoes, Brussels sprouts, avocado with dressing or zucchini and cherry tomato skewers.
Expert Tip
Grill beef rolls on an oiled sheet of foil.
Discover our Angus Red Grill cuts of beef!
Did you know?
The Angus Red Grill brand includes more than 20 cuts of meat and is certified AAA Canada category and USDA choice meat. It’s renowned internationally and comes from Canadian and American beef. Only 30% of all Angus cattle go on to earn the Angus label. This prestigious label has strict criteria in terms of marbling, texture, color and aging of the meat. Ask your butcher to recommend the beef cut that will fit your needs.
Look for the Angus Red Grill, aged 14 days Angus labels, exclusively in our stores.
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