For a delicious roast dinner, beef topside is a must-have. If you love a good Sunday (or any day!) roast, you need to know how to cook it so it’s tender and juicy. You can cook a whole beef so that you have something to put in your sandwiches on Monday.
I used to be a little scared of a joint of meat like this. It’s not too expensive if everything goes well, but it’s too expensive to lose, so I didn’t even try. Roast dinners were a chicken (easy!) or they were something we had when we went out for dinner. Nowadays? I love cooking as roast, and they no longer go wrong!.
The problem many of us have with cooking a topside is that it becomes tough. We want the meat to be so tender that it falls apart, but what we get is so tough that you need a chainsaw to cut it. We like ours more well done, but you can have it pink if you prefer. If you follow this guide, you’ll get a roast that isn’t tough, chewy, or anything else you’d rather your beef not be!
First, take the beef out of the fridge and let it warm up. This is because it’s very cold inside after being in the fridge for a while, and if you don’t let it warm up, the cooking will be uneven. The beef gets out of the fridge a few hours before it’s cooked. I take it out of the package and set it on the kitchen counter to warm up.
This beef topside here weighed 1kg, so it’s quite small. The length of time it takes to cook will depend on the size of your cut, so you’ll need to make changes. But you can check on the beef every few minutes to see if it’s done to your liking. If it’s still too rare, it’s easy to put it back in the oven for another 15 minutes or so. Better to undercook it and give it more time than to over cook it!.
Beef topside steak is an underappreciated cut that can be absolutely delicious when cooked properly. This lean flavorful steak from the cow’s hindquarter takes a bit of technique to cook correctly but the payoff of tender, juicy meat is well worth the effort. Whether you’re pan-searing, grilling, or roasting, following some simple steps will help you achieve beef topside steak perfection every time.
Selecting the Best Topside Steak
It all starts with choosing the right cut at the butcher shop. Look for:
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Uniform thickness – Irregular shapes cook unevenly, About 1-1,5 inches thick is ideal
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Bright red color – Indicates freshness, Avoid brown or grey hues,
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Firm texture – Should feel tender but not mushy.
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Marbling – Minimal fat marbling since this is a lean cut.
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Pack date – Choose steaks packed within last few days for optimal freshness.
Getting the best quality steak you can find guarantees you have a great starting point.
Proper Seasoning is Key
Beef topside needs lots of seasoning since it’s so lean. For maximum flavor:
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Liberally season both sides with salt and pepper. Use coarse kosher salt.
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Sprinkle with garlic powder, onion powder, dried herbs like thyme or rosemary.
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Pat a thin layer of Dijon mustard onto the surface. Its acidity tenderizes meat.
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Drizzle with a bit of olive oil and massage seasonings into the steak.
Letting the seasoned steak rest for 30 minutes allows flavor to permeate the meat.
Quick Pan Sear for Weeknight Meals
For an easy stovetop method, pan sear your seasoned steak:
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Use a heavy skillet or cast iron pan and heat over medium-high heat.
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Add just a teaspoon of cooking oil or butter to prevent sticking.
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Lay steak in pan and cook undisturbed for 2 minutes to brown.
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Flip and cook another 2 minutes on reverse side.
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Turn steak on sides for 1 minute each to brown edges.
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Check for doneness and remove from pan. Let rest 5 minutes before slicing.
The quick hot sear gives great color and flavor in about 10 minutes start to finish.
Grilling for Maximum Flavor
During summer, firing up the barbecue grill is a great way to cook beef topside steak:
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Clean grill and brush with oil to prevent sticking. Heat grill to medium-high.
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Season steak all over. Can also marinate for added flavor.
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Place steak on hot grill. Resist urge to move it!
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After 4 minutes, rotate 90 degrees to create criss-cross marks.
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Flip after another 4 minutes. Cook each side for 8 minutes total for medium-rare.
The dry heat and smoke impart incredible depth of flavor to the meat. Don’t forget to let rest!
Roast for Special Occasion Dinners
Roasting in the oven is ideal for entertaining since it can cook multiple steaks at once:
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Preheat oven to 400°F. Place steaks on a wire rack set inside a rimmed baking sheet.
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Generously season steaks on both sides with desired herbs and spices.
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Roast for 15 minutes, then flip steaks and roast another 10-15 minutes until done.
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Check temperature using instant-read meat thermometer for accuracy. 130°F is perfect medium-rare.
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Let rest 10 minutes, then slice thinly across the grain and serve.
The hands-off oven method leaves you time to prepare amazing sides to complement your flavorful roasted topside steaks.
Nailing the Perfect Doneness
Cooking your beef topside steak to your preferred doneness is essential:
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Rare: Cool red center, 120°F internal temp. Quick sear or grill only.
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Medium-rare: Warm red center, 130°F internal temp. Most flavorful doneness.
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Medium: Hot pink center, 140°F internal temp. Still has juiciness.
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Well-done: No pink, 170°F internal temp. Can dry out meat.
An instant-read thermometer takes the guesswork out of achieving the ideal doneness every time.
Resting and Slicing is Crucial
Never skip these last steps for tender, juicy meat:
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Let it rest: 5-10 minutes allows juices to redistribute. Don’t slice right away!
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Slice thinly: Cut across the grain into thin slices for tenderness.
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Slice just before serving: Pre-sliced meat can lose juices and dry out.
Proper resting and slicing helps ensure your steak stays moist and flavorful with each bite.
Topside Perfection: Putting It All Together
Follow this checklist for flawlessly cooked beef topside steak:
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Select fresh, uniformly cut steak about 1-1.5 inches thick
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Season liberally with salt, pepper and herbs/spices
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Let steak rest for 30 minutes after seasoning
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Cook using a hot, dry method like grilling or pan-searing
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Use a meat thermometer to check for perfect doneness
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Let steak rest 5-10 minutes before slicing
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Cut into thin slices across the grain
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Serve immediately and enjoy!
When you master these simple steps, you’ll achieve tender, juicy and packed-with-flavor beef topside steak every time.
Topside Steak Recipe Inspiration
Here are just a few of the amazing meals you can create with beef topside steak:
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Topside steak fajitas with peppers and onions
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Garlic herb crusted topside steak with roasted potatoes
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Coffee and chili rubbed grilled topside with chimichurri
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Topside steak salad with blue cheese and tomato
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Korean marinated topside steak and vegetable bibimbap
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Stuffed topside steak pinwheels with spinach and feta
With its versatility and big beefy flavor, the possibilities for topside steak dishes are endless!
Tips for Using Leftovers
Leftover cooked beef topside makes tasty meals for later:
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Slice and add to salads, soups, eggs dishes, pasta, rice bowls
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Dice into cubes for kebabs or skewers
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Shred or chop for tacos, nachos, quesadillas
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Pair with potatoes or veggies for steak hash
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Pile onto sandwiches, wraps or flatbread pizza
With just a little creativity, you can give your leftovers a delicious second life.
Bring Out the Best in Beef Topside Steak
While often overlooked, beef topside steak is a wonderfully flavorful and lean cut that, when properly prepared, can be just as tender, juicy and delicious as more expensive cuts. Be sure to select high-quality steak and season boldly. Cook quickly over high heat and master the perfect doneness. Rest, slice and serve this wonderful steak properly and you’ll enjoy a truly satisfying meal for any occasion.
Beef Topside Cooking Times
These cooking times are for a 1kg Beef topside. Double or triple your cooking times for 2kg or 3kg topsides. The oven temperature is set to 210° so the oven’s nice and hot.
- Rare beef topside – 40-45 minutes
- Pink beef topside – 50 -55 minutes
- Good job, beef topside! It took an hour and ten minutes.
Making Ahead And Leftovers
Oh how I love having some cold roast beef in the fridge. It makes the best leftovers!
You can cook this ahead of time and even cut it up ahead of time—about two days ahead of time. When reheating it, be careful not to heat it too much, or it will get dry and overcooked. If you want to make this ahead of time and eat it as a roast, take it out of the fridge an hour before you want it so it can come to room temperature. Then, use piping hot gravy to warm it up instead of the microwave. If you want to though, 20-30 seconds in the microwave is all it will need to reheat it.
Cover any leftovers and put them in the fridge for up to two or three days, depending on when the beef says it should be used by.
DELICIOUS HOMECOOKED TOPSIDE STEAK
FAQ
What is the best way to cook topside?
What to use topside steak for?
Is topside a tough cut of beef?
How long should you cook a topside steak?
To cook a topside steak, brown the meat for 2-3 minutes on each side for well-done, about 2.5 minutes per side for medium, or about 2 minutes per side for medium rare. Once cooked, remove the steak from the pan and let it rest for 5-10 minutes under foil.
How to cook a roast beef topside?
To cook a roast beef topside, leave the roast at room temperature for 1 hour before cooking. Preheat the oven to 475 °F / 240 °C / 220 °C fan oven. Roast beef topside is a lean, tender cut, perfect for Sunday roast dinner. Place the roast in a roasting tin, fat side up, and rub it with salt, pepper, mustard powder, and olive oil.
How to cook a beef topside steak in a frying pan?
To cook a beef topside steak in a frying pan, first let the meat come to room temperature for about half an hour. This helps ensure even cooking. Then, heat up a small amount of oil in a frying pan on high heat. Pan-frying is a quick and easy method that can result in a delicious and flavorful dish.
How long do you cook topside steak in a frying pan?
Once the pan is hot enough, carefully place the topside beef steaks into the frying pan. Turn the Topside beef steaks over every minute — making sure each side has been cooked for 3 minutes or until beautifully brown.* Take the steaks off the pan and let them rest for five minutes, before serving.