Grilling, griddling and frying times for steaks
Rare steak 1-2 minutes per side
Medium-rare steak 2-3 minutes per side
Medium 4-5 minutes per side
Well-done steak 5-6 minutes per side
Fillet steaks are cut thicker than sirloin and rump, so allow 1-2 minutes extra
Roasting times for joints 180-200*c
Rare 20 minutes per 500g, plus 20 minutes
Medium 25 minutes per 500g, plus 20 minutes
Well-done 30 minutes per 500g, plus 20 minutes
Leave the meat to 'rest' for 15-20 minutes after cooking so that the muscles relax and the juices seep back into the meat, making it tenderer and easier to carve.
Casserole and stewing
Cook slow on a low temperature.
Store fresh rib of beef in the fridge. Fresh Beef is always dated, it is the last date we recommend for the use of the product, if being frozen always freeze before this day.
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