COOKING - SHORT LOIN

Low Temperature Roasting
  1. Rub desired seasonings onto beef surface.
  2. Place roast fat side up on rack so roast won't sit in juices while cooking.
  3. Use an open roasting pan, no lid.
  4. Do not add liquid.
  5. Roast at 120°C - 135°C conventional oven. Lower temperature results in less shrink. Cook only to medium done.

    Exception: Higher oven temperatures can be used to sear for colour and flavour. Specific roasting instructions vary with specialized equipment.
    Refer to your oven manual.

  6. Use a meat thermometer to assess degree of doneness.
    60°C Rare
    65°C Medium Rare
    70°C Medium
    75°C Well Done

    Insert thermometer so the probe is centred in the thickest part of the roast, but not touching bone or fat.

  7. Remove roast from oven when thermometer reads 3-10° below desired doneness.
Broiling / Pan Fry (Pan Broil) / Grill / Griddle Frying / Frying / Char Broil / Barbecue / Stir Fry
  1. Season as desired but do not salt.
  2. Preheat heat source.
  3. Cook to just below desired doneness.
  4. Salt steak after cooking.
  5. Thinner steaks can be pan broiled 2-3 minutes per side.
  6. Cook ground beef to well done (170°C) or brown all the way through and with clear juices.