How to Cook Piedmontese Beef

Instructions

1. To start, there are three ways to thaw frozen beef: In the refrigerator, under cool running water, or in the microwave using the defrost setting. For best results, transfer meat to the refrigerator the day before you plan to use it. (Allow about 24 hours of defrosting time for every five pounds of meat.) Items thawed in the refrigerator should remain safe and of good quality for an additional one to two days; it’s best to cook meats thawed in the refrigerator right away, but they can be safely refrozen.
2. Certified Piedmontese beef can also be thawed in its sealed package under cold running water. This method requires about one hour for every pound of meat. In less time, meats can also be thawed safely using the defrost setting on your microwave. Foods thawed under cool water or in the microwave must be cooked right away, and should not be stored for later use or refrozen.
3. In terms of cooking, certified Piedmontese is a leaner beef, which means it cooks faster than you may have come to expect from beef. When cooking Certified Piedmontese beef, set your grill, oven, or stovetop temperatures as you would with traditional beef, but keep in mind that the overall cooking time will be notably shorter (by as much as 33%).
4. Use an instant-read thermometer to ensure that your beef reaches the exact desired doneness. Be sure to let cooked steaks and roasts rest before cutting, so that the meat retains its juices. Steaks will require a couple minutes of rest at room temperature before cutting, while roasts may require five to 10 minutes, depending on the size of the roast.
5. For rare, the internal temperature should be about 120°F to 125°F. A rare steak is seared on both sides over a very hot surface for only one to two minutes per side. The inside of the steak should be warm throughout and bright red in color.
6. For medium-rare, aim for an internal temperature of 125°F to 130°F. Sear a medium-rare steak on both sides over a very hot surface. The inside of the steak should be mostly pink. Most chefs agree that medium-rare is the ideal doneness for Certified Piedmontese beef.
7. For medium, the internal temperature should reach about 130°F to 145°F. A medium steak will be seared on both sides with a mostly light pink center.
8. Lastly, for medium-well, cook until internal temperature is 150°F and above. A medium-well steak will feature a thin line of light pink in the center of the cut. First sear over medium-high to high heat, then move to medium heat to continue cooking.