Quote:
Originally Posted by Babagirls
thanks so much  ya, i usually cook at 350 degrees, but that recipe from food.com says 500 lol crazy. ya, thats called "searing" the meat (browning it in a pan to lock in the natural juices). good tips, thanks!  |
I also cook many meats at 500 instead of the standard 350 or 400 people often use.
Less chance for the proteins to bind up making it tough, and less chance of a dry piece of meat when cooked at 500.
Just make sure you have a good thermometer, I personally love my digital leave in monitor. Just take the meat out 10-15 degrees before it reaches your desired level of rare/med rare/well done and cover loosely with foil for 10 minutes or so.