Kitchen Logic

Yes, All-Clad roasters are burner-safe for deglazing, searing, and gravy making—check material and induction notes for your model.

Beef roast cooking basics: season, sear, oven-roast to your target temp, then rest for sliceable, tender meat.

Beef round steak cooks best with quick sear then braise, or low-and-slow sous vide, to turn this lean cut tender and flavorful.

For beef roasts, pull between 125–160°F by doneness, or reach 145°F then rest 3 minutes for USDA-safe whole cuts.

Beef ribs are done at 200–205°F internal temperature when a probe slides in easily; rest 20–30 minutes.

Beef pinwheels cook best when seared then finished at 400°F to 130–135°F inside; rest 5 minutes before slicing.

Beef medallions cook best hot and fast: sear in a skillet, finish to 125–135°F for medium-rare, then rest 5 minutes for juicy slices.

Inside skirt steak cooks best with a fierce sear to medium-rare, a short rest, and thin slices across the grain for tender, juicy bites.

For beef flank steak, sear hot to medium-rare (130–135°F), rest 5–10 minutes, then slice thin against the grain for tenderness.

For beef chuck shoulder steak, use high-heat sear then slow finish to melt collagen and deliver tender, beefy slices.