Use a meat thermometer. They are calibrated in degrees and from rare to well done.
Always let the meat rest 15-20 minutes after cooking and before cutting, to allow the juices to set.
Meats cooked rare to medium rare will be juicer and more tender than well done meats.
When grilling large cuts of meat, sear both sides to lock in the juices. Steaks 1”-2” thick, cook ¾ of the way through on one side, then turn over once and finish the last ¼ on the other side.
When you can, always cook fresh, aged beef. It has the best and most flavor.
When freezing meat, make sure to use good freezer bags or double wrap to preserve the taste and quality of the meat.
BBQ or Grilling-Rule of thumb, when you can hold your hand 2” above the screen and count to six, your live fire is ready to cook on.
When selecting your cooking woods, use only wood that will enhance the flavor of your meats. We use Red Oak; it is native to our area and gives the meat a wonderful flavor. Use whatever is native to your area, mesquite is also a favorite of ours, coming from the Southwest. We also use wood from our local vineyards, pairing the meat with the kind of wine that goes best with the meal.
Stay away from Pine, Eucalyptus, (they taste awful) any trimmings from anything with creosote, as it is toxic!
Remember, harder the wood, the better the coals, for Grilling or Dutch oven.
Roasting times at 350 degrees-
Rare-20 min. per pound, 130 internal temp.
Med. - 25 min. per pound, 155 internal temp.
Well done- 30 min. per pound 165 internal temp.
When feeding your family and friends, buy the best, all natural beef from the Harris Ranch, believe us, they will love you for it!