Classic beef

Ingredients and Quantity

For Classic Beef (e.g., Roast or Grilled Steak):

– For a Beef Roast:
– 3-4 lb beef roast (e.g., ribeye, chuck, or sirloin)
– 2 tbsp olive oil
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried rosemary (or fresh)
– 1 tsp salt
– ½ tsp black pepper
– 1 cup beef broth (for roasting)
– Optional: 1 cup red wine (for deglazing and sauce)
– 2-4 beef steaks (e.g., ribeye, T-bone, or filet mignon)
– 1 tbsp olive oil
– Salt and pepper to taste
– Optional: 1 tbsp butter (for finishing)
– Optional: Fresh herbs like thyme or rosemary for garnish

Optional Additions:

– Fresh herbs (such as thyme, rosemary, or oregano) for seasoning or garnish
– 1 onion, sliced (for roasting with beef)
– Garlic cloves (for added flavor in roasting or grilling)
– Vegetables like carrots, potatoes, and mushrooms (for a roasted beef accompaniment)
– Sauce options: Chimichurri, red wine reduction, or a creamy peppercorn sauce

Tips for Success

1. Choose the Right Cut: Select the cut of beef based on your desired outcome. A tender cut like ribeye or filet mignon is perfect for grilling, while tougher cuts like chuck or brisket benefit from slow roasting or braising to break down the fibers.
2. Room Temperature Beef: Let your beef come to room temperature before cooking to ensure even cooking.
3. Rest the Meat: Always allow your cooked beef to rest for 10-15 minutes before slicing to retain its juices and enhance tenderness.
4. Season Well: Beef loves seasoning, so be generous with salt and pepper. You can also experiment with marinades or dry rubs to introduce extra flavors.
5. Use a Meat Thermometer: To achieve your preferred level of doneness, use a meat thermometer. For a roast, the general guidelines are: 120°F for rare, 130°F for medium-rare, 140°F for medium, and 160°F for well done.

Instructions

1. For Beef Roast:
   – Preheat your oven to 350°F (175°C).
   – Rub the beef roast with olive oil, garlic powder, onion powder, rosemary, salt, and pepper. If you have time, let it marinate for 30 minutes to an hour.
   – Place the roast in a roasting pan. Pour beef broth (and optional wine) around the meat.
   – Roast for about 20 minutes per pound (e.g., a 3-pound roast will take approximately 60 minutes). Use a meat thermometer to check for your preferred doneness.
   – Let the roast rest before carving. If desired, use the pan drippings to make a quick sauce by deglazing with wine or broth.
2. For Grilled Steak:
   – Preheat the grill to medium-high heat.
   – Rub the steaks with olive oil and season generously with salt and pepper. Let them rest for 10-15 minutes.
   – Place steaks on the grill, cooking for 4-6 minutes per side (for medium-rare). Adjust the time for thicker cuts or for your preferred doneness.
   – Once done, remove from the grill and let the steaks rest for 5-10 minutes before serving.
   – Optionally, top with a pat of butter or fresh herbs.

Description

Classic beef dishes, whether roasted or grilled, showcase the natural richness of the meat, enhanced by simple seasoning and thoughtful preparation. A beef roast offers a hearty, tender centerpiece perfect for family meals or gatherings, while grilled steaks provide a quick yet indulgent option for steak lovers. The accompanying vegetables and sauces elevate the experience, adding layers of flavor and texture. From its juicy tenderness to its savory, umami-packed taste, beef is a universally loved protein that never fails to satisfy.

Nutritional Information (Per 4 oz serving of lean beef, based on a typical cut like sirloin or ribeye)

– Calories: 230 kcal
– Fat: 16g
– Saturated Fat: 7g
– Cholesterol: 70mg
– Sodium: 65mg
– Carbohydrates: 0g
– Fiber: 0g
– Sugars: 0g
– Protein: 22g