Melt-in-your-mouth beef recipes taught by Michelin stars

To get the best results for melt-in-your-mouth beef, it's important to start with high-quality, well-marbled beef. Tenderloin or ribeye cuts are great options as they are naturally tender and have a good amount of marbling, which helps keep the meat juicy and flavorful.

Detailed version of the recipe for melt-in-your-mouth beef

Ingredients

2 lbs beef tenderloin or ribeye

Salt and freshly ground black pepper

2 tablespoons olive oil or melted butter

2-3 cloves garlic, minced (optional)

2 tablespoons fresh thyme or rosemary, chopped (optional)

Instructions

1. Remove the beef from the refrigerator at least 30 minutes to an hour before cooking. This will help the beef come to room temperature, which will promote even cooking.

2. Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.

3. Pat the beef dry with paper towels and season generously with salt and pepper on all sides.

4. In a large, oven-safe skillet or roasting pan, heat the olive oil or melted butter over high heat. When the oil is hot, add the beef to the pan and sear on all sides until a crust forms, about 2-3 minutes per side.

5. If using, add the minced garlic and chopped thyme or rosemary to the pan and cook for another minute, until fragrant.

6. Transfer the pan to the preheated oven and roast for 12-15 minutes for medium-rare, or until the internal temperature of the beef reaches 130°F.

7. Remove the pan from the oven and let the beef rest for 10 minutes. This will allow the juices to redistribute and the beef to become even more tender.

8. Slice the beef against the grain into thin slices. Serve immediately with any pan juices drizzled over the top.

Some optional additional seasonings for the beef include Dijon mustard, Worcestershire sauce, red wine, balsamic vinegar, soy sauce, or honey. You can also add vegetables, such as chopped onions, carrots, and celery, to the pan before roasting to create a one-pan meal.

This recipe will result in juicy, tender, and flavorful beef that will melt in your mouth. Enjoy!

When cooking the beef, there are a few important tips to keep in mind to ensure that it turns out juicy, tender, and flavorful

Room temperature

Letting the beef come to room temperature before cooking helps promote even cooking. When the beef is cold, the center takes longer to cook, which can result in the outer layers becoming tough and dry.

High heat

Searing the beef over high heat helps create a crust on the outside of the beef, which adds flavor and texture to the dish. It's important to get the pan very hot before adding the beef to ensure that it sears properly.

Don't overcrowd the pan

Overcrowding the pan can cause the beef to steam instead of sear, which can result in a less flavorful crust and a tougher texture. If necessary, cook the beef in batches to ensure that each piece has enough space to sear properly.

Garlic and herbs

Adding garlic and fresh herbs to the pan is optional, but it can add an extra layer of flavor to the dish. If you choose to include these ingredients, cook them briefly in the pan after searing the beef to release their aroma and flavor.

Roasting

Roasting the beef in a hot oven creates a crispy crust and helps the beef cook evenly. The cooking time will depend on the size and thickness of your beef, but a general rule of thumb is to roast the beef for 12-15 minutes for medium-rare.

Resting

It's important to let the beef rest for 10 minutes after cooking. This will allow the juices to redistribute and the beef to become even more tender.

Slicing

To make the beef even more tender, slice it against the grain. This means that you should slice the beef perpendicular to the direction of the muscle fibers.

By following these tips, you should end up with perfectly cooked, melt-in-your-mouth beef that is juicy, tender, and full of flavor.

Additional tips and considerations for cooking melt-in-your-mouth beef

Cut of beef

The two main cuts of beef that are commonly used for this recipe are tenderloin and ribeye. Tenderloin is the most tender cut of beef and is also one of the most expensive, while ribeye is a more flavorful cut with a bit of marbling. Both cuts are good choices for this recipe, but ribeye may have a more pronounced flavor due to the fat content.

Salt

Salt is an important ingredient for this recipe because it helps to enhance the flavor of the beef. Be sure to season the beef generously with salt on all sides before searing.

Internal temperature

The internal temperature of the beef is the best indicator of doneness. A general rule of thumb is to cook the beef until the internal temperature reaches 130°F for medium-rare. This will result in juicy, tender, and flavorful beef.

Resting

The resting period is crucial because it allows the beef to become even more tender. During this time, the juices will redistribute and the beef will become more juicy and flavorful. Don't skip the resting period!

Searing

Searing the beef over high heat is important because it creates a crust on the outside of the beef that adds flavor and texture. Be sure to get the pan very hot before adding the beef to ensure that it sears properly.

Herbs

Fresh herbs, such as thyme or rosemary, can add an extra layer of flavor to the beef. If you choose to use herbs, add them to the pan after searing the beef and cook briefly until fragrant.

Sauce

You can serve the beef with any pan juices drizzled over the top, or you can make a sauce to accompany the beef. Some options include a red wine sauce, a balsamic sauce, or a garlic-herb sauce.

By following these tips, you should end up with perfectly cooked, melt-in-your-mouth beef that is juicy, tender, and full of flavor.

Precautions when cooking this dish

Food safety

When handling raw beef, be sure to practice good food safety techniques. Wash your hands thoroughly before and after handling the beef, and make sure to clean any cutting boards or utensils that come into contact with the beef.

High heat

Cooking the beef over high heat can be dangerous if you're not careful. Be sure to use oven mitts when handling the pan, and make sure that the pan handle is not facing out from the stove where it could be bumped.

Searing

When searing the beef, it's important to be mindful of splattering oil. Be sure to use a splatter screen or lid to protect yourself from hot oil.

Internal temperature

The internal temperature of the beef is the best indicator of doneness, so be sure to use a meat thermometer to check the temperature of the beef.

Resting

When resting the beef, be sure to cover it with foil to keep it warm. This will also help to ensure that the beef remains juicy and tender.

Slicing

When slicing the beef, be sure to use a sharp knife to ensure that you get clean, even slices.

By following these precautions, you can enjoy a delicious and safe meal.

If you want to know about All about the a simple recipe for a most perfect steak

click below

a simple recipe for a most perfect steak