Most of us fancy ourselves a master in the kitchen. Usually, it’s easy to cook, but when its Angus beef, the issue begins to show itself rather obviously. How do you know when beef is cooked to perfection, or when it’s going to burn?

USDA Approved Steak—How to do it

It’s really not that easy to figure things out, but what couldn’t be learned with a little practice?

Setting the oven. This is tricky, but usually, beef or ‘whole muscle’ meat cuts have a rating. These are as follows: 145F usually for medium rare, 160F for medium, and 175F for well-done steaks. Adjust the temperature of the oven for the right doneness or consistency of your steak.

Seasoning the meat. The taste of the meat depends in the right seasoning. Prepare the meat before roasting with salt and pepper, as you so desire. Afterwards, place it on an uncovered pan with the fat side up. Slide it into your pre-heated oven.

Creating the right consistency. You should reduce your oven’s heat about 15 minutes after the meat is placed inside. Depending on how done you want your steak to be, reduce the temperature to what the temperature rating for your steak is.

Serving. Once satisfied with how done your steak is, take it out and let it rest for about 10-15 minutes. This helps to redistribute the juices. Afterwards, you can slice the roast and serve it to your guests, or have some yourself.

A Complicated task simplified

Roasting a steak to perfection is never easy. There’s a seasoning you might have forgotten to place, or a side you forgot to season. If you followed the instructions for the right temperature and such, though, that’s half the battle you’ve already won.