Balsamic Mustard Roast Beef | http://www.oliviascuisine.com | No holiday table is complete without a beautiful centerpiece roast beef. Glazed with balsamic mustard, this version is both simple and impressive. It will quickly become your go-to recipe for any special occasion! (Sponsored by /deananddeluca/.)

Balsamic Mustard Roast Beef | http://www.oliviascuisine.com | No holiday table is complete without a beautiful centerpiece roast beef. Glazed with balsamic mustard, this version is both simple and impressive. It will quickly become your go-to recipe for any special occasion! (Sponsored by /deananddeluca/.)

Steak! We love to go out for it, but cooking it at home is another tale. What temperature is medium again? Gah, what does it take to achieve the perfect sear? If you're guilty of searching the web every time you're suddenly inspired to retry cooking a filet, this Cook's Illustrated recipe is for you. The CI team recommends slow roasting the steak in the oven at a low temperature, then searing it over the stovetop for the last few minutes. The results are killer.

Steak! We love to go out for it, but cooking it at home is another tale. What temperature is medium again? Gah, what does it take to achieve the perfect sear? If you're guilty of searching the web every time you're suddenly inspired to retry cooking a filet, this Cook's Illustrated recipe is for you. The CI team recommends slow roasting the steak in the oven at a low temperature, then searing it over the stovetop for the last few minutes. The results are killer.

Sous Vide Cooking Guide, Sous Vide Cooking Times and Temperatures: SousVide Supreme | Official Site

Sous Vide Cooking Guide, Sous Vide Cooking Times and Temperatures: SousVide Supreme | Official Site

Meat temperature guide. And remember, add a little Wright's Smoke - it goes a…

Meat temperature guide. And remember, add a little Wright's Smoke - it goes a…

Simultaneously track up to four pieces of meat, and know the exact moment your meal has reached the ideal temperature to serve. And then take it a step further by cutting into your perfectly grilled medium rare steak, take a picture, and post it for the rest of the Weber iGrill community to see. The iGrill 3 permanently mounts to any Genesis II or Genesis II LX grill.     In The Box     Weber iGrill 3 base unit 2 meat probes with colored indicators Battery pack 3 AA...

Simultaneously track up to four pieces of meat, and know the exact moment your meal has reached the ideal temperature to serve. And then take it a step further by cutting into your perfectly grilled medium rare steak, take a picture, and post it for the rest of the Weber iGrill community to see. The iGrill 3 permanently mounts to any Genesis II or Genesis II LX grill. In The Box   Weber iGrill 3 base unit 2 meat probes with colored indicators Battery pack 3 AA...

10 COMMANDMENTS OF ROASTING  Thou shalt Bring meat to room temp  Thou shalt wipe roast dry  Thou shalt season with salt, cracked pepper  Thou shalt start roasting at 500 for 30min finish at 220-250  Thou shalt use a rotisserie   Thou shalt base the roast every 30 min with a natural sugar baste. (Use dates or raisins)  Thou shalt roast until 125 degrees for medium rare   Thou shalt use a thermometer  Thou shalt allow roast to rest for a minimum of 30 minutes

10 COMMANDMENTS OF ROASTING Thou shalt Bring meat to room temp Thou shalt wipe roast dry Thou shalt season with salt, cracked pepper Thou shalt start roasting at 500 for 30min finish at 220-250 Thou shalt use a rotisserie Thou shalt base the roast every 30 min with a natural sugar baste. (Use dates or raisins) Thou shalt roast until 125 degrees for medium rare Thou shalt use a thermometer Thou shalt allow roast to rest for a minimum of 30 minutes

"Cooking by the Cut"...Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon.    Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers).    Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs).    Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin.    Best for braising: short ribs, brisket, shank, and chuck.

"Cooking by the Cut"...Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon. Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers). Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs). Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin. Best for braising: short ribs, brisket, shank, and chuck.

The striploin steak is a classic restaurant cut. With excellent flavour and tenderness, it is easily one of the most popular steaks. It is cut from the short loin (the larger of the two meats that make up a T-bone steak) and can even be grilled, broiled or pan-seared without marinating and should be cooked between rare and medium doneness. When inserted, an instant read thermometer should read 140F (63C) for rare; 145F (63C) for medium rare and 160F (71C) for medium.

The striploin steak is a classic restaurant cut. With excellent flavour and tenderness, it is easily one of the most popular steaks. It is cut from the short loin (the larger of the two meats that make up a T-bone steak) and can even be grilled, broiled or pan-seared without marinating and should be cooked between rare and medium doneness. When inserted, an instant read thermometer should read 140F (63C) for rare; 145F (63C) for medium rare and 160F (71C) for medium.

Steak! We love to go out for it, but cooking it at home is another tale. What temperature is medium again? Gah, what does it take to achieve the perfect sear? If you're guilty of searching the web every time you're suddenly inspired to retry cooking a filet, this Cook's Illustrated recipe is for you. The CI team recommends slow roasting the steak in the oven at a low temperature, then searing it over the stovetop for the last few minutes. The results are killer.

Steak! We love to go out for it, but cooking it at home is another tale. What temperature is medium again? Gah, what does it take to achieve the perfect sear? If you're guilty of searching the web every time you're suddenly inspired to retry cooking a filet, this Cook's Illustrated recipe is for you. The CI team recommends slow roasting the steak in the oven at a low temperature, then searing it over the stovetop for the last few minutes. The results are killer.

The naturally tender New York strip steak becomes even more succulent when cooked quickly over dry heat. Cooking over high heat produces a nice crust while keeping the interior tender. The seared outside helps keep moisture and flavor in. Use a meat thermometer to prevent overcooking, cooking to 145 degrees Fahrenheit for medium-rare, 160 F for...

The naturally tender New York strip steak becomes even more succulent when cooked quickly over dry heat. Cooking over high heat produces a nice crust while keeping the interior tender. The seared outside helps keep moisture and flavor in. Use a meat thermometer to prevent overcooking, cooking to 145 degrees Fahrenheit for medium-rare, 160 F for...

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