Steam Cooking A Roast: How Long Should You Wait?

Cooking the perfect roast beef is an art. The key to achieving juicy, tender meat is to cook it low and slow, locking in the meat's natural juices and flavour. There are several methods for cooking roast beef, from the traditional oven-roasting technique to steaming. The former involves starting the meat in a hot oven to brown it, then lowering the temperature to cook it gently for several hours. The steaming method involves cooking the beef in the oven at a low temperature with water in the bottom of the baking dish, creating a haze of steam. The meat is then wrapped in foil and a kitchen towel and left to steam in its juices.

Steam oven technology

Steam ovens work by injecting water into a boiler through a pump, and the heat from the oven turns the water into steam. This steam helps to retain moisture in the food, ensuring that it remains succulent and juicy. The steam also helps to preserve the flavours, textures, and nutritional value of the ingredients.

One of the key benefits of steam oven technology is its ability to deliver heat more efficiently than dry hot air. Water molecules conduct heat much faster than air, allowing for more even cooking. This results in food that is cooked evenly from the surface to the core, with a golden brown crisp exterior and a perfectly cooked interior.

Steam ovens are also ideal for baking as the steam allows dough to rise more quickly and thoroughly. The humidity prevents the dough's surface from drying out too quickly, ensuring a smooth rising process. Additionally, steam produces a more complex caramelisation on the dough's surface, resulting in thick and delicious crusts.

Another advantage of steam oven technology is its ability to prevent flavour exchange between different dishes. This makes it perfect for cooking multiple items at once without worrying about flavour transfer. Steam cooking also helps to prevent food from drying out, ensuring that your meals stay moist and tasty.

Overall, steam oven technology offers a range of benefits that enhance the cooking experience and improve the quality of the food. With its ability to retain moisture, preserve nutrients, and deliver heat efficiently, steam oven technology is a valuable addition to any kitchen.

How to steam cook a pot-roast beef

Steaming is a great way to cook a roast beef, locking in all the juices and keeping the meat moist and tender. Here is a step-by-step guide to help you achieve the perfect pot-roast beef.

##section## Choosing the Right Cut

When it comes to roast beef, there are several cuts to choose from, including:

• Eye of round
• Bottom round roast
• Top round roast
• Top sirloin roast
• Boneless tri-tip roast (bottom sirloin)
• Bone-in rib roast

For steaming, it is best to opt for a block of beef that measures roughly 6 inches (15 cm) in length, 4 inches (10 cm) wide, and 3 inches (7.5 cm) in height. You can ask your butcher to cut a piece like this, or you can trim a larger block of meat to size. If the shape is slightly uneven, tie it up with kitchen twine to ensure even cooking.

##section## Seasoning and Preparation

Before cooking, bring your beef to room temperature by letting it sit uncovered for at least an hour, or up to overnight. This step is important as it helps the surface of the meat dry out, resulting in better browning during cooking.

For seasoning, keep it simple with just coarse sea salt or kosher salt, and ground black pepper. You can brush the meat with sake to help the salt penetrate the meat and add a layer of umami flavor. Alternatively, you can use olive oil as a base for your seasonings, which also aids in crust formation.

##section## Cooking the Roast

Preheat your oven to 250°F (120°C). Place the beef on a rack inside a small baking dish and pour 1 cup (240 ml) of water into the bottom of the dish, ensuring it doesn't touch the meat. The water will create a haze of steam that will gently cook the roast.

For a 1-pound roast, cook for 60 minutes for medium-rare or 75 minutes for medium. Turn the meat once halfway through the cooking time, and add more water if needed.

Once the time is up, immediately wrap the roast in a double layer of aluminum foil and then a kitchen towel to insulate it. Let the meat rest at room temperature for 2-3 hours, allowing it to finish cooking with residual heat and its own steam. Finally, refrigerate the roast for a few hours before serving to let it relax, firm up, and retain its juices.

##section## Serving Suggestions

Slice the roast beef thinly and serve it chilled or at room temperature. It pairs well with various garnishes and condiments, such as peppery sprouts, citrusy sauces, or traditional soy sauce and wasabi. You can also use the steamed roast beef to make other dishes like Roast Beef Sushi and Setouchi Beef Tartare.

Preparing the beef

The key to making perfect roast beef is cooking it low and slow, with plenty of moisture, to keep it tender and moist. Here is a step-by-step guide to preparing a delicious roast beef:

Choosing the Cut:

Select a cut of beef that is suitable for roasting. Common choices include rump, round, sirloin, top round, eye of round, bottom round, or rib roast. Look for a cut with some fat and visible marbling, which will add flavour and keep the meat moist. If you are serving a large group, consider a bone-in rib roast for maximum flavour and visual impact. Alternatively, choose a top or bottom round roast for a more economical option.

Bringing to Room Temperature:

Take the beef out of the refrigerator and let it come to room temperature before cooking. This ensures that the beef cooks more evenly. Depending on the size of the roast, this can take at least one hour, preferably two.

Seasoning:

Generously season the beef with salt and pepper. You can also add other seasonings like garlic powder, rosemary, thyme, or other herbs of your choice. Massage the seasonings into the meat, making sure to cover all surfaces.

Cooking Method:

For a traditional oven-roasted beef:

• Preheat your oven to a high temperature, around 425-450°F (220-230°C).
• Place the beef on a rack in a roasting pan, fatty side up, to catch the drippings.
• Roast the beef for 30 minutes to an hour to brown it and create a delicious crust.
• Lower the oven temperature to 325-375°F (160-190°C) and continue cooking for about 1 1/2 to 2 1/2 hours for a medium-rare roast.
• Use a meat thermometer to check the internal temperature of the beef. For medium-rare, aim for 130-135°F (55-60°C).
• Remove the beef from the oven and let it rest for 20-30 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy roast.

For a steamed roast beef:

• Preheat your oven to a low temperature of 250°F (120°C).
• Place the beef on a rack in a small baking dish and add 1 cup (240 ml) of water to the bottom of the dish, ensuring it doesn't touch the meat.
• Cook for 60 minutes for medium-rare or 75 minutes for medium.
• Turn the meat once halfway through the cooking time, and add more water if needed.
• Immediately wrap the cooked beef in a double layer of aluminium foil and then a kitchen towel to insulate it.
• Let the meat rest at room temperature for 2-3 hours, and then refrigerate it for a few hours before serving. This allows the meat to relax, firm up, and become tender.

Carving and Serving:

• Thinly slice the roast beef against the grain for the most tender slices.
• Serve with your choice of sides, such as roasted potatoes, Yorkshire pudding, or steamed vegetables.
• Enjoy your delicious and juicy roast beef!

Cooking times and temperatures

The cooking time and temperature for steaming a roast depend on the weight of the meat, the cut, and your desired level of doneness. It's important to note that the cooking time starts after the initial browning of the meat.

For a rare roast, cook for 11 minutes per pound. The USDA recommends cooking roasts to a minimum internal temperature of 145 °F, with a three-minute rest after removing it from the oven. The temperature will increase by about 5 to 10 degrees as it rests.

For a medium-rare roast, cook for 13 to 14 minutes per pound. The ideal internal temperature range is 130 to 135 °F. At this temperature, the roast will be soft but slightly bounce back when pressed down.

For a medium roast, cook for 14 minutes per pound. The ideal internal temperature range is 135 to 140 °F. The roast will be firm at this stage and will have started to sweat small beads of red juice.

For a medium-well roast, cook for 15 minutes per pound. The ideal internal temperature is 145 °F.

For a well-done roast, cook for 16 minutes per pound. The ideal internal temperature is 150 °F.

It's worth noting that the shape of the roast can also affect the cooking time. A long and narrow roast may take less time to cook than a more rounded one.

When steaming a roast, it's best to use a steam oven or a conventional oven with water in the bottom of the baking dish to create steam. Set the oven temperature to 375 °F for the initial browning, and then lower it to 225 to 325 °F for the remaining cooking time. Alternatively, you can set the oven temperature as low as 250 °F and cook for 60 minutes for medium-rare or 75 minutes for medium.

Resting and serving the roast

Resting the Roast:

Allowing the roast to rest after cooking is essential to achieving the perfect texture and retaining its juices. When you remove the roast from the oven, transfer it to a cutting board or a warm platter and loosely tent it with foil. The resting time will depend on the size of your roast, but it should be at least 15 to 30 minutes. During this time, the muscle fibres relax, allowing the juices to redistribute within the roast. This resting period is also an excellent opportunity to make a delicious gravy using the meat juices left in the roasting pan.

Slicing the Roast:

After the resting period, it's time to slice the roast. Use a sturdy, sharp knife, such as a bread knife, to thinly slice the meat across the grain. Thin slices are especially important if you are using a tougher cut of meat, as they ensure the meat is more tender and easier to chew.

Serving the Roast:

Roast beef is a versatile dish that can be served hot or cold and pairs well with various sides. For a traditional British Sunday roast, serve your beef with Yorkshire puddings, which are delicious savoury muffins that soak up the meaty juices. You can also offer roasted potatoes and steamed vegetables like carrots or broccoli. If you're serving your roast beef cold, it makes an elegant side dish and can be thinly sliced and garnished with peppery sprouts or spritzes of soy sauce and wasabi.

Storing Leftovers:

If you have any leftover roast beef, it can be stored in the refrigerator for up to four days. Wrap the meat in foil or cling wrap, pressing out any excess air to maximise shelf life. You can also freeze leftover roast beef by double-wrapping it in plastic or foil and storing it in a freezer bag for up to three months.

Reheating Leftovers:

To reheat your roast beef without drying it out, break up any large chunks and add a bit of liquid (broth or water) before heating in the microwave or oven. Leftover roast beef can be used in a variety of dishes, including casseroles, sandwiches, soups, and more!

Frequently asked questions