Beef Facts and Cooking Tips

Recommended Seasonings for Beef: Tony's offers an excellent variety of chef prepared seasonings for beef. Other complementary seasonings include: sea salt, peppercorns (red, black, or lemon pepper), garlic, oregano and rosemary.

Recommended Marinades for Beef: Dry or wet rubs, teriyaki, Worcestershire, oil based, wine based, and prepared marinades.

Recommended Serving Sauces for Beef: Tony's Chef Prepared Sauces (Bordelaise, Sauce au Poivre, Wild Mushroom, Béarnaise, Hollandaise), Horseradish, Teriyaki, Worcestershire, Chutneys, Au Jus, Steak or BBQ sauce. Also sautéed onions and sautéed mushrooms.

Recommended Beverages:
Beers: Hearty Ales, Porters and Bocks.
Wines: Medium to full flavored and bodied reds such as;
Chianti, Bordeaux, Red Zinfandel, Cabernet Sauvignon, Merlot, or Pinot Noir.
Also Riesling, Rosé, and full-flavored Chardonnay.

NUTRITIONAL INFORMATION:

COOKING TIPS:

Testing

Why guess? Use a reliable meat thermometer and test temperatures early and often.

Insert meat thermometer so that the tip is in the center of the roast. Do not take temperature where meat is fatty, or near the bone. Take several temperatures on a large piece of meat. Remove at the desired temperature. Cover and allow to rest 10 minutes before carving.

Cooking times vary due to individual conditions. Use the charts as a guide only. Your good judgement is essential.

Avoid well-done beef - it tends to be dry and tough. We cannot guarantee the flavor or tenderness of well-done beef.

GRILLING STEAKS, PATTIES AND KEBOBS

Times are based on Tony's Steaks and patties of average thickness, grilled over direct heat to approximately medium rare internal temperature. Conditions can vary greatly, there is no replacement for your good judgement.

BEEF ROASTS

Beef Oven Roasts: Prime Rib, Rib Eye, Round, Tri Tip and Sirloin Tip Season with Tony's Prime Rib & Tenderloin Seasoning or Tony's Steak & Roast Seasoning. Preheat oven to 325°. Roast uncovered.

Grill all roasts with medium, indirect heat - ideal air temperature between 300 - 350 degrees. Test with a reliable meat thermometer and remove at recommended temperature, cover and allow to rest 10 minutes before slicing. Charts are meant as guides only. Grill conditions can and will vary - there is no substitute for your good judgment and a dependable meat thermometer!

* Ideal finished internal temperature range is 120-135 degrees, adjust according to personal taste. Cover and rest 10 minutes before slicing. Particularly good with Tony's Chef Prepared Sauces.

Tenderloin - Hot Oven Method: Another method that works best with slender, single cut tenderloin roasts. Pre heat oven to 425° and roast seasoned tenderloin for 30 to 40 minutes. Test internal temperature for desired doneness. (Single thickness roasts available upon request.)

Prime Rib Roast - Closed Oven Method: Another popular method for cooking prime rib roasts over 7 pounds to rare / medium rare. Preheat oven to 375°. Place thawed roast in oven and cook for 45 - 60 minutes. Turn off oven for 2 to 4 hours. DO NOT OPEN OVEN DOOR! Return oven temperature to 375° for 45 - 60 minutes longer. Remove from oven, cover and allow to rest before slicing.

Pot Roasts: - Chuck Roast, English Roast, Short Ribs, and Brisket of Beef: Browning adds roasty complexity to the dish but is optional, if you do not plan to brown, skip to next paragraph. Rub with oil and sprinkle with flour. Heat vegetable oil in a heavy pan and add minced garlic and beef, browning all sides. Once browned, add red wine to pan and to de-glaze pan. Continue in same pan (perfect for Dutch Oven) or transfer the lot to a roasting pan or crock-pot.

With roast in pot, add a combination of beef and/or vegetable stock and water. Season with Tony's Steak and Roast Seasoning. Braise covered in a 225° to 275° oven, in a crock pot on low, or on a slow stovetop. After 2 to 6 hours vegetables can be added if desired* carrots, potatoes, onions, tomatoes and celery are all good choices. Continue to cook for 1 1/2 to 2 1/2 hours longer until vegetables and meat are done to your liking - the longer the more tender (suggested time chart below.)

Skim off excess fat. Taste and adjust salt and pepper.

To make gravy, remove solids and thicken your stock on the stovetop with roux or flour. Also delicious to puree soft braised vegetables and add to sauce.

*Vegetables they can be added at the beginning of the cooking time, they will be softer but still very good. Longer cooking enhances stock and makes a better veggie puree.

Corned Beef: Corned beef is braised in a covered roaster with water and beer 1" deep in pan for approximately 45 minutes per pound, add vegetables last hour if desired. Test with fork for desired tenderness. Tony's sells beef corned from the round and the brisket. Corned beef round is the leanest, corned beef brisket is the juiciest and most flavorful.