Beef cooking times

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Quick question. I have a 3kg piece of topside. I want to cook half well done (for the heathens) and half rare (for me!), so will split the joint in half - 2 x 1.5kg pieces.

I am slightly confused on the cooking times. What weight do I use in the roasting calculators? 1.5kg?

This calculator gives 1 hr 6 minutes for rare for 1.5kg, and 1 hr 40 minutes for well done.

But the times for 3kg is 2 hrs 13 mins for rare and 3hrs 20 mins for well done.
 
You will get a much better result by leaving it in one piece, then giving the well-cooked set the ends, and have the centre for the rest. Difficult to give times without knowing your oven, but better to cook until very middle of the joint reaches 70 degrees, then remove from oven and leave joint to rest.
Merry Christmas.
 
Rule of thumb is to seal the meat first then:

Rare = 15 minutes per pound + 15 minutes
Medium Rare = 20 minutes per pound + 20 minutes
Medium = 25 minutes per pound + 25 minutes
Well Done = Get out of my house and never darken my door again! (or 30 minutes per pound + 30 minutes if you're feeling particularly charitable)
 
david357 said:
You will get a much better result by leaving it in one piece, then giving the well-cooked set the ends, and have the centre for the rest. Difficult to give times without knowing your oven, but better to cook until very middle of the joint reaches 70 degrees, then remove from oven and leave joint to rest.
Merry Christmas.
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Sounds like a plan! Ill cook the whole joint to medium and that should be a variety of cuts. Cheers and Merry Xmas all!. PS I'm sure I should have started the cooking before now!
 
fabs said:
Rule of thumb is to seal the meat first then:

Rare = 15 minutes per pound + 15 minutes
Medium Rare = 20 minutes per pound + 20 minutes
Medium = 25 minutes per pound + 25 minutes
Well Done = Get out of my house and never darken my door again! (or 30 minutes per pound + 30 minutes if you're feeling particularly charitable)
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That's the way my mother always worked it out - and it seemed to work well
 
Meat thermometer ftw.. takes the guesswork out. I have seen some butchers supply little pop-up indicators to push into the joint.
 
Alastair said:
Meat thermometer ftw.. takes the guesswork out. I have seen some butchers supply little pop-up indicators to push into the joint.
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They did with the turkey last year. I do have a digital meat thermometer so will test in the last half hour. Cheers all!
 
fabs said:
Rule of thumb is to seal the meat first then:

Rare = 15 minutes per pound + 15 minutes
Medium Rare = 20 minutes per pound + 20 minutes
Medium = 25 minutes per pound + 25 minutes
Well Done = Get out of my house and never darken my door again! (or 30 minutes per pound + 30 minutes if you're feeling particularly charitable)
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That is what my wife does. Ours is the 20n+20 :)

Probably too late for the OP but I would have it in two pieces of 1.5Kg....Or 1,500grams therefore roughly 20 minutes per 450grams = 1hr6 and then a further 20 minutes. Just use your thermometer in the final 20 minutes....And the same for the other one but at what ever time....

Trying to cook it uneven as one big 3Kg piece would be hard in my experience...but others experiences may vary....
 
dejongj said:
That is what my wife does. Ours is the 20n+20 :)

Probably too late for the OP but I would have it in two pieces of 1.5Kg....Or 1,500grams therefore roughly 20 minutes per 450grams = 1hr6 and then a further 20 minutes. Just use your thermometer in the final 20 minutes....And the same for the other one but at what ever time....

Trying to cook it uneven as one big 3Kg piece would be hard in my experience...but others experiences may vary....
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Probably too late now, but me too.

You might get medium on the outside and med rare in the middle in one piece, but you're unlikely to get rare and well done in one piece.
 
Every time I cook beef, it's tough and horrible. Given up with doing beef joints, I just do slices of beef fillet steak instead these days.
 
basegreen said:
Every time I cook beef, it's tough and horrible. Given up with doing beef joints, I just do slices of beef fillet steak instead these days.
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It's a matter of the right cut of meat, good quality meat and the right cooking technique for the cut. And don't underestimate the importance of resting the meat after cooking.

Topside, fillet, rib, brisket.. all beef, all needing to be cooked differently.
 
I appreciate that. With fillet steak i get the same beef dinner experience with far less faff :D
 
basegreen said:
Every time I cook beef, it's tough and horrible. Given up with doing beef joints, I just do slices of beef fillet steak instead these days.
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Small joints are a waste of time. Since Mrs Nod is veggie, a decent sized joint would take ages for me to get through on my own, so we go out for our Sunday roast - there's a VERY good carvery at a local pub so I get a couple of rare slices from a good sized joint and Mrs Nod has just the veggies. Best thing about it though is that someone else does the washing up! (Not Mrs Nod...)
 
I see the appeal. There's no carvery within a good 25 mile radius of where I live. Everything is a Gastropub.
 
basegreen said:
Every time I cook beef, it's tough and horrible. Given up with doing beef joints, I just do slices of beef fillet steak instead these days.
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They are called medallions, not slices :p

It could be the meat, perhaps try elsewhere. But I bet it's the cooking method. As per above it is almost foolproof. Whilst I love a fillet, I really like topside for a road. I can't stand sirloin for a roast but others swear by it. I tend to cook them on our BBQ for our dog.
 
It's no good for roasting though. Best cook it another way.
 
dejongj said:
It's no good for roasting though. Best cook it another way.
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Yeah - I do, in a pan. What I mean is instead of cooking a joint when I want to do beef, I cook fillet steak instead, traditional way. Everyone is happier. Costs about the same overall and I don't have to pretend I'll eat the left overs in a sandwich the following day.
 
basegreen said:
Yeah - I do, in a pan. What I mean is instead of cooking a joint when I want to do beef, I cook fillet steak instead, traditional way. Everyone is happier. Costs about the same overall and I don't have to pretend I'll eat the left overs in a sandwich the following day.
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Cost the same between a fillet and topside? Really? Either you have fantastically cheap fillet or super expensive top side.

Ps. If you just get a smaller joint you won't have left overs for a sandwich. Or sometimes when our local butchers only got the tail end left I actually get some more and cut the tail off and cut it up for a Thai red beef curry. It's perfect when sliced to flash fry it.
 
Well, to get a reasonable joint it's the thick end of a tenner. To get a couple of fillet steaks, more or less the same. One's super tender and cooked to perfection, the other is almost always variable and lower quality. Of course I could buy a smaller cheaper cut and save some, but barely seems worth it. Beef is a pain to cook well :)
 
basegreen said:
Yeah - I do, in a pan. What I mean is instead of cooking a joint when I want to do beef, I cook fillet steak instead
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I always find fillet steak a bit bland and tasteless. Not enough fat. Granny steak, soft on the dentures!

Can't beat rib-eye for steak, and Lidl do a surprisingly good rib-eye steak at a decent price.
 
Update (for those that are interested....)

Thank god for meat thermometers! the cooking times fro medium all pointed at close to 3 hrs, I was basting regularly, and at 2hrs checked the temperature, and it had already reached nearly 60 degrees, so I took it out of the oven, covered in foil and lots of towels and cracked on with the veg. God knows how overdone the meat would have been if I had it on for the full cooking time. Maybe my oven is not cooking at the correct temperature? There is still pinkness in the middle of the meat, so happy with the end result. We still have nearly half left, so lots of beef sandwiches today and will have to slice and freeze the remainder.
 
I do mine low and slow - did a joint yesterday for about 6 hours. Browned up in a pan (couple of mins max) with spices and a bit of alcohol and Worcestershire - then covered in the oven on 120/130 for ages. Pretty much pulls apart and stays moist - luvly jubly :-)
 
Alastair said:
I always find fillet steak a bit bland and tasteless. Not enough fat. Granny steak, soft on the dentures!

Can't beat rib-eye for steak, and Lidl do a surprisingly good rib-eye steak at a decent price.
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I'm with you rib eye all the way. Fat is flavour. If you're worried about the fat content eat it less often. The same as a burger which needs to be 20% fat at a bare minimum.
 
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Rapscallion said:
Update (for those that are interested....)

Thank god for meat thermometers! the cooking times fro medium all pointed at close to 3 hrs, I was basting regularly, and at 2hrs checked the temperature, and it had already reached nearly 60 degrees, so I took it out of the oven, covered in foil and lots of towels and cracked on with the veg. God knows how overdone the meat would have been if I had it on for the full cooking time. Maybe my oven is not cooking at the correct temperature? There is still pinkness in the middle of the meat, so happy with the end result. We still have nearly half left, so lots of beef sandwiches today and will have to slice and freeze the remainder.
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Must oven temps are not accurate then not taking the fan into consideration and finally the playing it safe with there cooking times I see on packaging its very easy to ruin a expensive joint. Thermometer all the way.
 
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Mrs Nod tends to buy the low fat mince for chillis etc.. I usually go for the significantly cheaper higher fat option then pour off any excess' leaving a bit of the flavour to savour.
 
Nod said:
Mrs Nod tends to buy the low fat mince for chillis etc.. I usually go for the significantly cheaper higher fat option then pour off any excess' leaving a bit of the flavour to savour.
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I like a chunky chuck steak chilli yum. Haven't had one in ages!
 
Alastair said:
I always find fillet steak a bit bland and tasteless. Not enough fat. Granny steak, soft on the dentures!

Can't beat rib-eye for steak, and Lidl do a surprisingly good rib-eye steak at a decent price.
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I can't stand any kind of fatty meats. To me that whole thing about fat is flavour is made up by British butchers to make more money from heavy undesirable parts of the animal.

I still ask them to cut off the fat and trim it as there is no way I'm paying for those bits that I'm not eating.
 
dejongj said:
I can't stand any kind of fatty meats. To me that whole thing about fat is flavour is made up by British butchers to make more money from heavy undesirable parts of the animal.

I still ask them to cut off the fat and trim it as there is no way I'm paying for those bits that I'm not eating.
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You don't have to eat the fat judt cook with it but it's no conspiracy it tastes better, much like a chicken breast cooked on a whole bird has much more flavour then a boneless skinless crap. The French tie a layer of fat around there fillets for cooking which you discard before servings. It makes a big difference in my opinion.
 
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Oh I cook it with, and then take it off....But I quite happily have it taken off before I cook it and pay for less weight :)
 
rjbell said:
You don't have to eat the fat judt cook with it but it's no conspiracy it tastes better, much like a chicken breast cooked on a whole bird has much more flavour then a boneless skinless crap. The French tie a layer of fat around there fillets for cooking which you discard before servings. It makes a big difference in my opinion.
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The topside I had is a relatively fat free joint. So butchers have taken to adding a layer of fat and tying the joint together. Also, the fat in the shin make it a very good piece of meat for stews. Low fat is equivalent to low taste in my world!
 
I had a roast beef dinner cooked by a friend the Sunday before Christmas.
I have NO idea of their cooking method/time, but the result is always deeeelish, and sliced really thin.
b****r...now I'm hungry!
 
Here's a picture of the sirloin of beef cooked this morning ready for lunch, both pieces cooked to 45c what's important to remember is to rest all your meats before eating, and the rule of thumb is roughly the same time you cooked it.


ImageUploadedByTalk Photography Forums1451817385.902143.jpg
 
Cheffievrs said:
Here's a picture of the sirloin of beef cooked this morning ready for lunch, both pieces cooked to 45c what's important to remember is to rest all your meats before eating, and the rule of thumb is roughly the same time you cooked it.


View attachment 53542
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Yum yum, happy tum:)
I think I may have put on another kilo just looking at that:oops: :$
 
Cheffievrs said:
Here's a picture of the sirloin of beef cooked this morning ready for lunch, both pieces cooked to 45c what's important to remember is to rest all your meats before eating, and the rule of thumb is roughly the same time you cooked it.


View attachment 53542
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Please forgive me, you cooked this this morning for Lunch? Isn't that a long time to let it rest? How are you going to reheat it and avoid it being a tough old piece of well done meat?
 
dejongj said:
Please forgive me, you cooked this this morning for Lunch? Isn't that a long time to let it rest? How are you going to reheat it and avoid it being a tough old piece of well done meat?
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Sous vide, aka boil in the bag would be my guess.

Or a different time zone an hour or so ahead.
 
dejongj said:
Please forgive me, you cooked this this morning for Lunch? Isn't that a long time to let it rest? How are you going to reheat it and avoid it being a tough old piece of well done meat?
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Private function at midday, plates in hotplate at 60c quick flash in the oven and then pipping hot gravy, and no, not well done meat.!
 
Cheffievrs said:
Private function at midday, plates in hotplate at 60c quick flash in the oven and then pipping hot gravy, and no, not well done meat.!
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I don't get it, how it won't get well done...Ah well if it works for you...For me roast beef really has to be done there and then and fresh to be nice...
 
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