android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Resting and Salting Beef

One of the best things that you can do for beef is to leave it to rest at room temperature before and after cooking. There are many reasons why. First, placing an ice-cold piece of meat on the barbecue quickly reduces the temperature of the cooking grill surface, thus minimising the great searing benefit of caramelisation (when sugars in the food are cooked quickly on the surface, creating an appealing texture and taste). Second, a large piece of meat that has been properly refrigerated will be very cold in the middle, causing fats and juices to congeal or thicken. Trust us, you’d much rather have those precious resources flowing evenly throughout the meat, bringing flavour to every bite. Third, allowing the temperature to even out means that you won’t end up with a piece of meat that’s too rare in the middle and overcooked on the outside. This is especially important for roasts and other thick cuts of meat on the barbecue, where the outside can dry out while it is ’waiting’ for the middle to reach the desired temperature. Fourth, because cold constricts beef fibres into a tougher texture, you’ll get more tender results from grilling a warmed up and ’relaxed’ cut of meat. Finally, for maximum flavour and juiciness, leave your grilled beef to rest after you remove it from the barbecue. Resting allows those delicious juices that were driven by heat to the meat’s surface to ease back into the centre, where you can enjoy them bite by bite.

Technique Course1C4 Detail

Let's Gear up Recommended Tools