Roast Beef Cooking Guide

Roast beef is a beautiful, classic roast that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

Method 1: Low and Slow (Grill & Cook Through)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring it to room temperature.

Preheat: Set the oven to 120°C for gentle cooking and heat the pan or grill to maximum temperature.

Sear: Brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy.

Transfer: Move the meat to the preheated oven. Place the seared meat in an oven dish and add the drippings.

Timing: Use the schedule below for your planning. These times are indicative - always measure the core temperature with a meat thermometer.

Rest: Let the meat rest for 10 minutes before carving/serving.

Seasoning: Season the meat after searing or afterwards with salt and pepper or rub of your choice.

Core Temperature Guide

• Rare: 52°C
• Medium Rare: 54°C
• Medium: 57°C
• Well Done: 62°C

Total preparation time: Approximately 2 hours

Method 2: Reverse Sear (Cook & Grill)

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring to room temperature.

Preheat: Set the oven or BBQ to 60°C.

Cook: Cook the meat to 2 degrees below your target core temperature. The final 2 degrees are added during grilling.

Sear: Grill or fry the meat until brown and crunchy on all sides until the desired core temperature is reached.

Monitor: Always measure the core temperature with a meat thermometer.

Rest: Let the meat rest for 10 minutes before carving/serving.

Seasoning: Season the meat after searing or afterwards with salt and pepper or rub of your choice.

Core Temperature Guide

• Rare: 52°C (beef, veal)
• Medium Rare: 54°C (beef, veal)
• Medium: 57°C (beef, lamb, veal)
• Well Done: 62°C (lamb)

Total preparation time: Approximately 1 hour

Method 3: Sous Vide Preparation

Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring to room temperature.

Preheat: Set up the warm water bath according to the times below. Ensure you have a sealed vacuum bag (you can season the meat and vacuum pack it again if necessary, but normally the original packaging can be placed straight into the water bath).

Timing: Set the sous vide according to the schedule below. If the meat is still frozen, add 1 hour.

Finish: Sear the meat in a pan or on the BBQ until golden brown. You can also use a torch - searing will not increase the internal temperature further.

Rest: Let the meat rest for 10 minutes before cutting/serving.

Seasoning: Season the meat halfway through cooking or afterwards with salt and pepper or a rub of your choice.

Sous Vide Temperature & Time Settings

• Rare: 52°C for 3 hours
• Medium Rare: 54°C for 3 hours
• Medium: 57°C for 3 hours