Beef top side is a piece of meat that can be grilled as well as pan-fried. If you choose to pan-fry it, be aware that there is no need to add fat since the fat around it will nourish the meat as it melts. It is therefore recommended not to defat Beef top side, even if you remove the fat after cooking it on your plate.

The cooking time of Beef top side depends on your preferences. The meat can be eaten blue, rare, medium or cooked. However, we advise you to serve it blue or rare because, cooked longer, the meat becomes harder and loses its flavour.

To cook successfully, you must sear the meat on both sides over high heat for 1 to 6 minutes, depending on your taste and the thickness of the piece.

To evaluate the cooking stage of Beef top side, you can simply use your finger. If there is no resistance to contact with the meat, it is blue. If there is a slight resistance, then the meat is bleeding.


To prevent the meat from hardening, it should be taken out of the refrigerator a little before cooking to allow it to rest at room temperature to avoid a thermal shock during cooking, which could contract the muscle fibres and harden the meat.