Salmon cut beef is a lean and succulent roasting joint that’s perfect for a special occasion or Sunday dinner.
But with so many different methods and recipes out there, it can be hard to know which one is the best.
Should you roast it in the oven, sear it on the stovetop, or grill it over charcoal? And what about seasoning and resting times?
In this article, we’ll explore the various ways to cook salmon cut beef and help you find the perfect method for your taste and cooking style.
So grab your apron and let’s get started!
What Is The Best Way To Cook Salmon Cut Beef?
When it comes to cooking salmon cut beef, there are a few key things to keep in mind. First and foremost, it’s important to bring the meat up to room temperature before cooking. This helps ensure that it cooks evenly and retains its moisture.
One popular method for cooking salmon cut beef is roasting it in the oven. To do this, preheat your oven to 200°C (fan) or 215°C (without fan). Season the meat with salt and sear it in a hot pan to lock in the juices. Then, place the beef on a bed of vegetables and herbs in a roasting dish and roast for 20 minutes at the higher temperature, before reducing the temperature and cooking for another 20 minutes per 500g until the core temperature reaches at least 58°C for a medium rare roast.
Another option is to sear the beef on the stovetop and finish it in the oven. This method allows you to get a nice crust on the outside of the meat while keeping the inside tender and juicy.
If you prefer grilling, try using the 50/50 method over charcoal. Start by searing the meat over direct heat for a few minutes on each side, then move it to indirect heat and let it roast for about an hour until the core temperature reaches 64°C.
No matter which method you choose, be sure to let the meat rest for at least 10-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Understanding Salmon Cut Beef
Salmon cut beef is a particular cut of beef that comes from the topside, also known as the rump area. It is a single muscle cut that is free from bone and gristle, making it easy to serve and enjoy. The name “salmon cut” comes from the appearance of the joint, which resembles that of a cut of salmon.
Salmon cut beef is also referred to as silverside beef and is an elongated roast that typically weighs between 2 and 3 pounds. It has a shape similar to that of a fish’s body, with steaks cut from it having a horseshoe-like form, much like salmon steaks.
When it comes to cooking salmon cut beef, it is important to note that it is not like a typical rump roast, bottom round, or top round. Salmon cut roasts are taken from the silverside, which is part of the round in U.S. beef retail-cut terminology. These roasts have no gristle, making them perfect for grilling or roasting.
One of the best ways to cook salmon cut beef is by roasting it in the oven. It is important to bring the meat up to room temperature before cooking and season it with salt. Sear the meat in a hot pan to lock in the juices and then place it on a bed of vegetables and herbs in a roasting dish. Roast for 20 minutes at a higher temperature before reducing the heat and cooking for another 20 minutes per 500g until the core temperature reaches at least 58°C for a medium rare roast.
Another option for cooking salmon cut beef is searing it on the stovetop and finishing it in the oven. This method allows you to get a nice crust on the outside while keeping the inside tender and juicy.
If you prefer grilling, try using the 50/50 method over charcoal. Start by searing the meat over direct heat for a few minutes on each side, then move it to indirect heat and let it roast for about an hour until the core temperature reaches 64°C.
Oven Roasting Salmon Cut Beef
Oven roasting salmon cut beef is a popular and delicious way to cook this cut of meat. To prepare the beef, remove it from the packaging and pat it dry before bringing it up to room temperature. Preheat your oven to 200°C (fan) or 215°C (without fan).
Season the meat with salt and sear it in a hot pan to lock in the juices and create a flavorful crust. Then, create a “trivet” in your roasting dish by adding a bed of vegetables and herbs such as celery, onion, carrots, bay leaf, black peppercorn, and thyme. Place the beef on top of the trivet, fatty side up.
Roast the beef in the oven for 20 minutes at the higher temperature, then reduce the temperature to 170°C (fan) / 180°C (without fan). Cook for another 20 minutes per 500g until the core temperature reaches at least 58°C for a medium rare roast.
Once the beef is cooked, remove it from the oven and cover it with tinfoil to keep it warm. Let it rest for at least 10-20 minutes before carving to allow the juices to redistribute throughout the meat.
To make a delicious gravy, use the juices and trivet from the roasting dish. Deglaze the roasting tray with beef stock and stir in all of the caramelized juices from the tray. Pass through a fine sieve into a clean saucepan and bring to a simmer. Thicken if required with cornflour mixed with cold water until it becomes a rich, glossy gravy.
Searing Salmon Cut Beef On The Stovetop
Searing salmon cut beef on the stovetop is another great option for cooking this delicious cut of meat. To start, preheat a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet over medium-high heat until it starts to shimmer. This is an important step as preheating the pan and oil will rapidly set the proteins in the meat before it has a chance to start bonding with the pan.
Next, pat the salmon cut beef dry and sprinkle both sides with salt, pepper, and any other desired spices. Place the meat into the hot pan, making sure not to overcrowd it. If using skin-on beef, place it skin-side up in the skillet with the meat against the pan. Let it sear for 2-3 minutes until a golden brown crust begins to form on the bottom edge of the meat.
Once you see that crust starting to form, there is no need to lift the beef and check– the crust will continue developing in the oven. At this point, do not turn the meat. Instead, transfer the whole skillet to a preheated oven and let it continue roasting for another 6-10 minutes until fully cooked. The exact cooking time will depend on the thickness of the beef and desired doneness.
When done cooking, remove the skillet from the oven using an oven mitt and carefully transfer the beef to a cutting board. Let it rest for at least 10-20 minutes before carving to allow the juices to redistribute throughout the meat. Serve and enjoy!
Grilling Salmon Cut Beef Over Charcoal
Grilling salmon cut beef over charcoal is a popular method that can impart a smoky flavor and crispy texture to the meat. To get started, make sure to bring the meat up to room temperature before cooking. This helps ensure that it cooks evenly and retains its moisture.
Start by preparing your charcoal grill and making sure it’s at the right temperature. You can use an inexpensive, flexible fish spatula to flip the meat without tearing it or losing its juices. Season the beef with salt just before placing it on the grill.
To grill salmon cut beef over charcoal, start with high direct heat, around 450°F. Brush the grates generously with oil to prevent sticking. Place the beef on the grill directly over the hot grates, and sear for a few minutes on each side until you get a nice crust. Then, move the meat to indirect heat and let it roast for about an hour until the core temperature reaches at least 64°C.
Exact cooking times may vary depending on the thickness of your beef and the heat of your grill, so it’s important to use a quality instant-read thermometer like the Thermoworks Thermapen MK4 to ensure that your meat is cooked to perfection. USDA suggests cooking salmon cut beef to 58°C for medium rare, but some chefs prefer to pull their beef at 64°C for a medium finish.
Once your salmon cut beef is cooked to your liking, remove it from the grill and let it rest for at least 10-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Grilled salmon cut beef over charcoal can be a delicious and satisfying meal that’s perfect for any occasion.
Seasoning And Resting Times For Salmon Cut Beef
When it comes to seasoning salmon cut beef, it’s important to keep it simple. Salt and pepper are classic choices, but you can also use your favorite seasoning blend to add extra flavor. Just be sure to season the meat just prior to cooking.
After cooking, it’s crucial to let the meat rest for at least 10-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. To rest the meat, simply place it on a clean tray and cover it with a sheet of tin foil to keep it warm.
For best results, try roasting the beef at 200°C (fan) or 215°C (without fan) for 20 minutes per 500g until the core temperature reaches at least 58°C for a medium rare roast. Once the beef is cooked, remove it from the oven, cover with foil and let it rest for at least 10-20 minutes before carving.
Remember, cooking times are a guide only and may vary depending on the size of your joint and your oven. So, be sure to use a meat thermometer to check the internal temperature of the beef and adjust cooking times accordingly.
Tips For Perfectly Cooked Salmon Cut Beef
Here are some tips to ensure perfectly cooked salmon cut beef:
1. Bring the meat to room temperature before cooking by leaving it out of the fridge for at least an hour. This helps it cook more evenly and retain its moisture.
2. Season the meat with salt and pepper or your preferred seasoning just before cooking. If possible, sear the meat in a hot pan to lock in the juices and create a delicious crust.
3. Use a heavy-based roasting tray with deep sides and handles for easy movement. Line the base of the tray with a trivet made from roughly chopped onion, carrot, celery, bay leaf, thyme, and black peppercorns.
4. Place the beef fat side up onto the trivet and roast in a preheated oven at 200°C (fan) or 215°C (without fan) for 20 minutes. Then, reduce the temperature to 170°C (fan) or 180°C (without fan) and continue roasting for 20 minutes per 500g until the core temperature reaches at least 58°C for a medium rare roast.
5. Let the meat rest for at least 10-20 minutes before carving to allow the juices to redistribute throughout the meat.
6. Use the juices and trivet to make a delicious gravy by deglazing the roasting tray with beef stock and passing it through a fine sieve into a clean saucepan. Thicken if required with cornflour mixed with cold water.
By following these tips, you can ensure that your salmon cut beef is perfectly cooked every time, with tender, juicy meat and a delicious crust or gravy to accompany it.