Ingredients:

  • Beef (any cut): 1 steak, roast, or portion (1-2 inches thick)
  • Salt: 1-2 teaspoons, kosher or sea salt (4-8g)
  • Black Pepper: 1/2 -1 teaspoon, freshly ground (2-4g)
  • Optional - Oil or Butter: 1-2 tablespoons (15-30ml)

Instructions:

  1. Prep the Beef: Pat the beef dry with paper towels. Season generously with salt and pepper. If searing, let the beef sit at room temperature for at least 30 minutes.
  2. Choose Your Cooking Method: Decide how you'll cook the beef (e.g., searing, grilling, roasting, sous vide). Preheat your oven (if roasting or sous vide), grill, or skillet. If you're roasting, set the oven to 275 degrees (135 degrees celsius).
  3. Cook to Temperature: Cook the beef using your chosen method. Pay close attention to the internal temperature. Insert the meat thermometer into the thickest part of the beef, avoiding bone.
  4. Reference the Beef Temperature Chart: Consult a beef temperature chart to determine the desired internal temperature based on your preferred level of doneness.
  5. Rest the Beef: Remove the beef from the heat when it reaches 5-10°F below your target temperature. Tent loosely with foil and let rest for at least 10-15 minutes.
  6. Slice and Serve: Slice the beef against the grain and serve immediately.