Beef cooking times

[Alastair]

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.!

So a roast for a function at 12 comes out the oven at 10.30 and sits on a hot plate for an hour and a half? - as do the roast potatoes I notice.

As someone not in the trade, this sounds awful.

 

[Cg_Girl]

I always thought anything rested was just 10 minutes or thereabouts

 

[DorsetDude]

Am wondering for the original conundrum of well done and medium in the same joint, if wrapping half the joint in foil and then taking it off at some point would work? Working out when to take it off would be the issue I imagine.

And another vote for LIDL rib-eye steak. I fried mine for 8 or 9 minutes, brown on the outside and nice pink oval (not red) once you cut into it.

 

[Alastair]

And another vote for LIDL rib-eye steak. I fried mine for 8 or 9 minutes, brown on the outside and nice pink oval (not red) once you cut into it.

The best way I have found to cook the Lidl rib-eye is..

• Hot pan for 2-3 minutes per side
• Remove from pan and wrap in foil
• Insulate the foil-wrapped steak with an oven glove or tea towel
• Leave for 10-15 minutes

Perfect every time, rare and tender. I'll usually fry off some onions before the steak, reserve these whilst the steak is cooking and then add them to some mushrooms I'll fry whilst the steak is resting.

 

[DorsetDude]

Mushrooms and onions sound good (steak Diane?). I used to do a nice cream and brandy sauce but cant remember how I did it. I know I used to light the brandy fumes though.

 

[Alastair]

Once the mushrooms are nearly done add back in the onions and a slug of port (or brandy,flaming is optional), turn off the heat and stir through either cream or creme fraiche - I prefer the creme fraiche as the slight acidity compliments the dish. Season with fresh pepper.

 

[Nod]

Best to do the flaming deliberately - scares the crap out of me when I CBA and the fumes light spontaneously!!!