Certified Piedmontese is a leaner beef that cooks faster than what you may be used to. The fundamentals — proper thawing, accurate temperature, and a good rest — are what get you to a perfect doneness.
Thaw
There are three ways to thaw frozen beef: in the refrigerator, under cool running water, or in the microwave on the defrost setting.
For best results, transfer the meat to the refrigerator the day before you plan to cook — about 24 hours per 5 pounds. Refrigerator-thawed meat stays good for an additional one to two days and can be safely refrozen, though it's best cooked right away.
You can also thaw the sealed package under cold running water (about 1 hour per pound) or use the microwave's defrost setting. Meat thawed by either method must be cooked immediately and shouldn't be refrozen.
Cook Time
Set your grill, oven, or stovetop to the same temperature you'd use for traditional beef, but expect total cook time to be notably shorter — by as much as 33%. Use an instant-read thermometer to hit your target doneness exactly, and always rest the meat before cutting so it retains its juices. Steaks need a couple of minutes; roasts need 5-10 depending on size.
Doneness Targets
- Rare (120-125°F). Sear on both sides over very high heat for 1-2 minutes per side. The interior should be warm throughout and bright red.
- Medium-rare (125-130°F). Sear on both sides over very high heat. The interior should be mostly pink. Most chefs consider this the ideal doneness for Piedmontese.
- Medium (130-145°F). Sear on both sides; the center should be a light pink.
- Medium-well (150°F+). A thin line of light pink remains in the center. Sear over medium-high to high, then drop to medium to finish.
