Roasting Tips

Roasting 101: Simple Tips for a Flawless Roast

  • Start with the best beef - Certified Angus Beef roast from High Steaks Butcher Shop. If it's not CERTIFIED, it's not the best.
  • Roasting is an approachable technique that offers a mouthwatering, crispy crust while maintaining a perfectly cooked, tender medium-rare interior.
  • The Roast Perfect app and a meat thermometer are two must-have gadgets in every kitchen for roasting! The Roast Perfect app provides recipes and chef tips, and guides at-home chefs through the process of creating a delicious Certified Angus Beef roast.
  • Whether you're preparing a festive holiday feast or a cozy Sunday dinner, a Certified Angus Beef roast is the ideal choice. Its versatility allows you to get creative with seasonings and sides while delivering that classic mouthwatering flavor.

Certified Angus Beef

Special Occasion Roasts

Ideal roasts for special occasions include Rib Roast (Prime Rib) - Boneless or bone-in, Strip Roast, Tenderloin Roast.

These can be in both Choice and Prime grades.

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Certified Angus Beef

Delicious "Everyday" Roasts

Looking for something to roast everyday. Try a top sirloin, top round, eye of round, or Tri Tip. All are great roasting options!

Certified Angus Beef

Roasts for Braising, or Your Slow Cooker

Roasts like Bottom Round (Rump) Roasts, Brisket, Chuck Roasts, Short Ribs or Stew Beef are all great options for braising or your slow cooker!

Pro Tips from the Chef

  • Roasting at 325 degrees is the sweet spot for gently bringing a roast to perfect doneness. To develop a deeper, more flavorful crust, increase the oven temperature either at the start or the finish of the roast. The latter method is known as reverse searing.
  • Have a convection oven? Keep a closer eye on the internal temperature. Expect your roast to cook 25% faster.
  • Slice the rested roast against the grain with a sharp slicer or large chef knife. For premium cuts like Ribeye, Tenderloin and Strip Roasts, you can cut as thick or thin of a slice as you like. For value cuts like Eye of Round, Top or Bottom Round, slice as thin as you are able.
  • For those that like their beef well done, slice a portion from the end of the roast and sear the cut side(s) on a hot, cast-iron pan.
  • A good rule of thumb for resting a roast: 10 minutes if the roast is less than 4 pounds; 15 minutes if 4-10 pounds.

Turkey Tips & Tricks

Brining Your Turkey

Brining your turkey helps break down muscle fibers, allowing the meat to absorb more moisture and helping retain juice during cooking, which prevents it from drying out.

A good rule of thumb is to brine your turkey 8-18 hours before cooking your turkey. You can create your own brine with items like salt, sugar, and herbs; or you can get a pre made brine kit that you would just mix with water.

After you have disolved the brine solution into water you want to submerge your turkey in the brine solution until you are ready to cook.

Smoking A Turkey

Smoking a turkey is a lot easier than you would think. Simply season your turkey and set your smoker to 250 degrees and smoke until your bird hits and internal temperature of 165 degrees.

If you are looking for a more even cook on your turkey, it is recommended that you spatchcock your turkey so it will lay flat on the smoker.

Frying Your Turkey

The number one rule of thumb is to make sure that your turkey is completely thawed (if you have a frozen turkey) and make sure that there is no ice in the cavity and is as dry as possible.

Never fill your pot full with oil, most frying pots have a fill line for frying and if not a good rule of thumb is to not go over the half way mark.

Heat your oil to 325 - 350 degrees. At this point slowly lower your turkey into the hot oil. The oil will drop in temperature and allow for it to come back up. It will take approximately 3-4 minutes per pound to cook your turkey. Remove the turkey to rest and turn your burner off.

Roasting Your Turkey In The Oven

Place your turkey in a roasting pan and season your turkey with your desired seasoning. Preheat your oven to 325 degrees. You will then put your turkey in the oven for approximately 13 minutes per side. When the internal temperature of the thickest parts of the breasts and thighs reach 165 degrees your turkey is ready.