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Perfectly Cooked Meat. Every! Single! Time!

Perfectly Cooked Meat. Every! Single! Time!
Perfectly Cooked Meat. Every! Single! Time!
  • Prep Time: 5 minutes
  • Cook Time: 60 - 75 minutes
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Perfectly Cooked Meat. Every! Single! Time!

By Tobias February 9, 2016

I don't know how you feel about meat, but I love great steaks. There are few things as culinary satisfying as a large slab of meat, cooked to a perfect medium/rare (or whatever you preference is) on the inside and a flavorful caramelized crust thanks to the wonder that is the Maillard reaction.

Now there are a couple of different approaches to get to that point and - believe me - I've tried them all. For the most part, I ended up using the classic method of giving the meat a hot sear and then finish it in the oven ad low temperature. The results were great, the meat was juicy and tender, but because of the long cooking time in a low-heat oven, the crust became soft and was lacking that certain "je ne sais quoi" I enjoy so much in restaurant steaks.

A while ago, however, I found myself watching a video from the talented guys at Fudehouse (you should definitely check our their YouTube channel), that changed my way of cooking meat. In hindsight, I find it surprising that I didn't come up with that solution myself, because it's so simple and obvious. But judge for yourself. The original video is here, just in case you want a little extra information on the topic.

Ingredients

  • Slab of Meat
  • Salt, Pepper - to taste

Instructions

  1. Preheat your oven to 275° Fahrenheit, line a sheetpan with aluminum foil and put a rack into it.
  2. Let your meat come to room temperature. Depending on what kind of meat and what cut, you might want to bind it, to keep its shape (e.g. a Filet Mignon), salt and pepper it generously, and put it into the oven.
  3. Cook in the oven for about 45 - 60 minutes until it reaches the desired internal temperature. Keeping in mind, the temperature will rise by another 5° after taking it off the heat. Following are some guidelines for temperatures that I'm using to get to a nice medium/rare. If you like it more or less done, just add/subtract from those:
    • Beef: 120 - 125° F
    • Pork: 140 - 145° F
  4. After your meat has reached the desired cooking point, take it off the heat, wrap into aluminum foil and let it rest for 10 - 15 minutes. I wrap mine in a kitchen towel or put it into my oven mittens.
  5. For the best crust result, use a cast iron pan. If you don't have one, stainless steal will work as well. Heat your pan over a medium hot stove until it is screaming hot.
  6. Rub just a tiny bit of vegetable oil with a high smoke point (like peanut, sunflower seed, ...) on the meat and sear it for 1 - 2 minutes on each side.
  7. Since it has already rested, you can dive right in and enjoy!

Guten Appetit!

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Dinner, EntréesWith 0 comments February 9, 2016February 9, 2016

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Author Tobias

Hey, I'm Tobias and since I was a small kid, watching my mom prepare food for the family, I have been fascinated by food, cooking, and baking. In the past years, a love for classic craft cocktails and good wine came as add-on. And now I'm trying to use my free time to travel all over our planet, connect with friends, and explore the culinary offerings this beautiful world has.

Because good food brings good people together.

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The Cooking German

Food brings people together! So I'm trying to create and recreate some delicious meals to share with new and old friends, and ignite the passion for food in others.

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