How to cook Topside Beef Steak. Heat up 2 tablespoons of olive oil in a pan, sitting on a high temperature. … 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.
Is topside good for steaks?
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.
What steak comes from topside?
Topside comes from the “Ham of Steak” and is part of the hindquarter of Beef. The “Ham” is made up of the Topside, the Silverside, and the Feather, (a butcher’s term for a cut which nestles between Topside and Chump of Beef). Essentially the Topside is what it “says in the name”.
What is beef topside good for?
Topside comes from the inside of the hind leg, between the thick flank and the silverside. Topside is extremely lean and performs best when diced for slow-cooking in a hearty casserole or braise.
How do I cook topside steak on the stove?
Before placing it in a pan you may dry the beef steak with a kitchen paper. Brown the meat for 2-3 minutes from both sides until the meat has desired internal temperature. Well-done topside steak cooking time is at about 3 minutes, medium at about 2,5 minutes and medium rare at about 2 minutes per one side.
What’s 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.
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.
Is silverside or topside better?
Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.
How do you tenderize topside beef joint?
From a long, slow cook to the power of a brine, here are six ways to get the job done.
- Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. …
- Harness the power of salt. …
- Use an acidic marinade. …
- Consider the kiwi. …
- Give it some knife work. …
- Slow cook it.
How do you keep topside from drying out?
The best way to do this is going to be a lot of low dry heat (like the kind you get in your oven thats set to about 200-250*F). You could also slow cook it, as in a crock pot, but only if you don’t want slices.
How long does 1kg of topside beef take to cook?
Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan. Cook for 20 mins per 500g (add/subtract 15 mins for well done/rare).
How long does topside take to cook?
Cooking time for roast topside beef?
|Topside Roasting Joint||Rare Very pink and bloody||Medium – Well Only very slightly pink|
|1 kg||40 minutes||1 hour 5 minutes|
|1.2 kg||46 minutes||1 hour 15 minutes|
|1.5 kg||55 minutes||1 hour 30 minutes|
|2 kg||1 hour 10 minutes||1 hour 55 minutes|