Cooking Guide -- Beef

Cooking Guide

The art of perfect baking

Our master butchers share their techniques and tips for making the most of every cut.

Beef

Pork

Chicken

Lamb

Veal

Duck

Fish

Complete Guide

Cooking Beef

From filet mignon to flank steak, every cut of beef deserves special attention. Here are the essential steps and recommended temperatures from our butchers for a perfectly cooked steak every time.

Steps

Temperature Guide

Our Products

Steps

From prep to plate

Preparation

Remove the meat from the refrigerator 30 minutes in advance. Pat it dry with a paper towel. Season generously with salt and pepper on both sides.

Cooking

Sear over high heat to create a nice crust, then reduce the temperature. Use a thermometer to precisely achieve the desired doneness.

Rest

Let the meat rest under aluminum foil. Allow 5 minutes for steaks, 15 to 20 minutes for roasts. The juices redistribute throughout the meat

Service

Always slice against the grain of the meat. For roasts, slice into uniform half-inch pieces. Serve on a hot plate.

Why rest meat?

During cooking, juices move to the center of the cut due to heat. If you slice the meat immediately, these juices escape—and you lose tenderness and flavor.

Temperature chart

Cup	Cooking	Internal temperature	Time (per book)
Tenderloin	Rare	52°C – 54°C	3 – 4 min per side
Tenderloin	Medium	60°C – 63°C	5 – 6 min per side
Sirloin steak	Rare	52°C – 54°C	3 – 4 min per side
Sirloin steak	Medium	60°C – 63°C	5 – 6 min per side
Bib	Rare	52°C – 54°C	3-4 mins per side
Rib of beef	Medium	60°C – 63°C	15 – 18 min/lb in the oven
Roast beef	Medium	60°C – 63°C	20 – 25 min/lb in the oven
Roast beef	Well done	71°C – 74°C	30 – 35 min / lb in the oven
Bourguignon	Braised	85°C+	2 hours 30 minutes to 3 hours simmering