ANGUS MEAT IN THE OVEN
Larger or thicker pieces of beef are best suited to oven cooking. Although more time-consuming, cooking in the oven is the easiest method because it requires less attention.
First the meat is cooked at a very high temperature to form a crust and then the heat is reduced. The trick is to fry the roast beef without drying it out.
The thicker the pieces, the more difficult it is to cook them and the more difficult it is to cook the inside. For oven cooking you can take any piece from flank to fillet. If you put cold steak from the fridge into the oven, it can cook unevenly, so it’s important to let the meat come to room temperature before cooking. Season or marinate meat as desired. The meat can be browned in the pan on all sides before being placed in the oven. Never use a fork to handle meat – just tongs or a spatula. After cooking to keep the meat juicy let it rest for 3 to 10 minutes to allow the meat to absorb the juices. If you cut the steak immediately, the juices run off and the steak dries out. Slice the steak diagonally so you get the most tender meat.
