Can you cook topside as a steak?

Not too dissimilar to the silverside, Topside beef steaks are strong in flavour and low in price! … Because it’s naturally tough, Topside beef steaks are more often not tenderised or pounded using a tenderiser. Once gone through this process, you’re left with a thin slice of meat! Be sure to either bake or pan-fry!

Is topside good for steak?

Lean and versatile, topside steaks benefit from tenderising and are ideal for schnitzels or steak sandwiches. They can also be sliced thinly across the grain for stir-fries or diced for low, slow-cooking.

How do I cook thin topside steak?

Once the pan has just started to smoke, carefully place the topside beef steaks into the frying pan. Turn the topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown and with an internal temperature of 50 – 57 degrees for medium-rare.

How long does topside take to cook?

If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Once the joint is cooked allow it to stand for 10 minutes this will make it easier to carve.

Can I use topside steak for stir fry?

Sirloin or Porterhouse. Fillet or Tenderloin. Blade or Topside work ok, but can get a bit tough.

What is the best way to cook topside steak?

Once the pan has just started to smoke, carefully place the topside beef steaks into the frying pan. Turn the Topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown and with an internal temperature of 50 – 57 degrees for medium-rare.

What can I use topside steak for?

Topside: Topside (which sits on the inside of the hindquarters and top of the leg) is extremely lean and makes for an excellent slow-cooked roast. It is also great for making healthy mince or thinly sliced schnitzels.

How do you make topside tender?

Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.

Why is my topside beef tough?

When meat is heated too far, even if the connective tissue has been carefully melted out, the meat proteins bunch up and stiffen- resulting in #2, a dry, unpleasant meal. You are buying tough meat and cooking it relatively quickly with no thermometer.

How do you keep roast beef moist?

Place a few sprigs of fresh thyme on top of the roast and pour in the beef broth. Using this amount of broth helps to keep the beef roast moist and tender. It also soaks up into the veggies during the roasting for some fabulous flavour. Cover the roasting pan with the lid and place in a 350F oven for 3 hours.

Do you cook topside in foil?

Place the beef topside in a roasting tin. Pour in the beef stock and add the thyme and rosemary to the tin. Cover tightly with foil. Cook in the preheated oven for 2 hours, or to taste depending on the degree of rareness liked.

What temperature do you cook topside to?

Also, a meat thermometer should read 40℃ (104°F) for rare (it will rise to 54-56℃ /129-132 °F), medium-rare, as it sits), 48℃ (118°F) for medium (it will rise to 65℃ /149°F).

Should I cover topside beef when roasting?

Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered.

Should you marinate beef for stir fry?

Whether it’s chicken, pork, or beef, this marinade is my go-to recipe when I want to cook a quick stir-fry dinner. It takes 30 minutes to marinate and another 10 to 15 minutes to stir-fry everything. Why this recipe works: Salt and soy sauce tenderize meat, help it retain moisture, and increase its savoriness.

What is the best steak for stir fry?

Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.

What is the best steak for frying?

The best beef cuts for pan-frying, grilling and griddling

• RIB-EYE STEAKS. …
• SIRLOIN STEAKS. …
• Porterhouse steaks are cut on the bone from the rib end of the sirloin. …
• Entrecote is the French term for a steak cut from the middle of the sirloin.
• RUMP STEAKS. …
• FILLET STEAKS.