How to cook every cut

The basics

Thawing safely

• Best: move it to the fridge the day before (a steak pack needs about a day; a 2–3 kg piece 1–2 days). Once thawed it keeps 3–5 more days in the fridge.
• In a hurry: seal it in a leak-proof bag and sink it in cold tap water, changing the water every 30 minutes (~1 hour per 0.5 kg). Cook right away.
• Never thaw on the counter – the outside sits in the danger zone while the middle is still frozen.
• Forgot? You can cook from frozen; allow roughly 50% more time.

Taking the chill off

20–30 minutes out of the fridge is plenty (in Thai heat, no more than an hour). Far more important: pat the surface completely dry before it hits the pan.

When to salt

• Either right before cooking, or
• at least 40 minutes ahead and up to overnight (uncovered on a rack in the fridge – a dry brine).
• Avoid the 5–30 minute window, when drawn-out moisture is sitting wet on the surface.
• Good beef needs nothing but salt. Add pepper near the end; it scorches.

Resting

Steaks 5–10 minutes, roasts 15–30. The core keeps rising about 2–3°C, so pull a little early. Rest too long and it goes cool and the crust softens; too short and the juices end up on the board.

Doneness by core temperature (°C) – probe from the side into the centre, away from bone

Doneness	Pull at	After rest
Rare	46–49	49–52
Medium-rare	49–52	52–55
Medium	54–57	57–60
Medium-well	60–63	63–66
Well-done	66–68	68–71

Safety note: ground beef always to 71°C. For the elderly, young children and pregnant guests, go to at least 63°C plus a 3-minute rest.

Pan vs charcoal

• *Pan*: heavy stainless or cast iron over medium-high until the oil just starts to smoke. Flipping every 30–60 seconds is fine and gives even cooking. In the last minute, add butter and garlic and spoon it over.
• *Charcoal*: wait until the coals are covered in white ash. Build two zones – a hot side for crust and a cooler side to finish the inside. Move the meat away from flare-ups.

Thickness changes everything

• Thin, ≤1.5 cm: high heat, 1–2 minutes per side.
• 2–3 cm: about 6–10 minutes total with frequent flips, then check the temperature.
• 4 cm and up (tomahawk, thick T-bone): reverse sear – low oven or indirect heat at 110–120°C until about 8–10°C below target, then sear hard 1–2 minutes per side.
• Times are only a guide; the thermometer has the final say.

Slice across the grain – find the direction of the fibres and cut across them, especially for bavette, flank and skirt.