Cooking Instructions

Chef Michael Ollier

Cooking Instructions with Chef Michael Ollier

How to Roast


  1. Preheat oven to 450°F.
  2. Season roast heavily with salt and pepper, or as desired.
  3. Place roast on a wire rack in roasting pan, fat side up.
  4. Place uncovered pan and roast into preheated oven.
  5. After about 15 minutes, reduce oven temperature to 325°F.
  6. Continue to cook until roast reaches desired doneness, checking with an instant-read thermometer for accuracy.
  7. Remove roast from oven and tent with aluminum foil. Allow roast to rest approximately 10-15 minutes before serving to redistribute the juices.
  8. Slice roast across the grain and serve.
  9. Serve and Enjoy!
See Roasting Timetable

Great roasting recipes


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How to Braise


  1. Preheat heavy-bottomed stockpot or Dutch oven over medium-high heat on stovetop.
  2. Season roast with salt and freshly ground black pepper, or as desired.
  3. Add a thin layer of oil to pot.
  4. When oil shimmers, place roast in pot with tongs. Sear on all sides, including ends.
  5. Remove seared roast from pot.
  6. Add roughly cut carrots, celery and onion to pan, and allow to caramelize, stirring occasionally.
  7. When vegetables have browned and softened, stir in a few tablespoons of tomato paste and cook 2-3 minutes.
  8. Stir in red wine to deglaze pan, loosening up the browned bits; cook another 2-3 minutes.
  9. Return roast to pot. Place on top of vegetables, and add fresh herbs like thyme and a bay leaf. Pour beef stock or broth over roast, submerging the bottom third to half.
  10. Cover pot with tight-fitting lid and place in low oven (preheated to approximately 175°F).
  11. After 4 to 6 hours, remove roast from oven when it is fork-tender and pulls apart easily.
  12. Serve and Enjoy!
See Braising Timetable

Great Braising Recipes

How to Grill


  1. Preheat grill until very hot (about 500 - 550°F).
  2. Season steaks with salt and pepper, or as desired.
  3. Place steaks on preheated grill – they should sizzle. After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over.
  4. Continue grilling steaks to desired doneness. Use an instant-read thermometer for accuracy.
  5. Remove steaks from grill onto clean plate and allow them to rest approximately 5 minutes to redistribute the juices.
  6. For advanced grillers: Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness.
  7. Serve and Enjoy!
See Grilling Timetable

Great Grilling Recipes

How to Pan Roast


  1. Preheat oven to 325°F, and an ovenproof sauté pan on high heat on the stove.
  2. Season steaks with salt and pepper, or as desired.
  3. Preheat sauté pan on high heat and add a thin layer of oil. Heat until oil begins to shimmer.
  4. Gently add steaks to pan without overcrowding and sear about two minutes. Flip steaks with tongs and sear other side about two minutes.
  5. Place pan in preheated oven for 5 to 7 minutes, or until steaks reach desired doneness. Use an instant-read thermometer for accuracy.
  6. Remove steaks from oven and place on clean serving plate. Remove any excess oil from pan.
  7. Use same pan to create a sauce. Add minced shallots and garlic to hot pan. Stir in red wine to deglaze pan, loosening up the browned bits. Boil briefly and whisk in a bit of chopped cold butter.
  8. Serve pan sauce over steaks.

How to Broil


  1. Preheat broiler according to oven manufacturer’s directions. Oven rack should be 3 to 5 inches from heating element.
  2. Place on perforated broiler rack, without overcrowding. Season steaks with salt and pepper, or as desired.
  3. Place broiler rack in oven.
  4. When juices begin to rise to the top surface of the steaks, flip with tongs.
  5. After steaks have cooked a few minutes on both sides, check doneness with an instant-read thermometer.
  6. Remove steaks onto clean plate and allow them to rest approximately 5 minutes before serving.

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How to Sauté


  1. Preheat large sauté pan or frying pan over medium-high heat.
  2. Season steak with salt and pepper, or desired seasonings.
  3. Add a small amount of oil to the pan and heat.
  4. When oil shimmers, use tongs to gently place steaks in pan, without overcrowding.
  5. When juices begin to rise to the surface of the meat, about 2-3 minutes, flip steaks with tongs.
  6. Cook steaks another couple minutes and check doneness with an instant-read thermometer.
  7. When steaks reach desired doneness, remove from pan onto clean serving plate and rest approximately 5 minutes before serving.

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How to Stir-Fry


  1. Preheat large sauté pan or frying pan over high heat.
  2. Slice desired Certified Angus Beef ® brand cut thinly and evenly, so it will cook quickly.
  3. Season beef slices with salt and pepper, or as desired.
  4. Add thin layer of oil to preheated pan and heat.
  5. When oil shimmers, add seasoned steak.
  6. Agitate the pan and stir beef constantly for 2-3 minutes, or until beef is browned and reaches desired doneness.
  7. Serve and Enjoy!

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