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Perfect technique for a rare roast beef?

steakrules85 | Dec 15, 201102:00 PM

So, I have been put in charge of preparing the Christmas roast beefs this year. Yes, beefs. Since some like it rare and others more medium we are doing 2 4 pound roasts. I am great at cooking steaks on grill, in a pan, you name it but obviously we are talking a totally different beast here when dealing with a cut of Top round or eye round.

What are your suggestions for the best, easiest, tastiest way to get my roast beef nice and bloody rare. I have done tons of research both on the board and on other internet sites and it seems there are many schools of thought.

One way if to sear it in a pan, then slow roast it in an oven at 225 degrees until you roast reach 115 degrees for rare. I considered this but I really do not want to have the meat in the oven for 3 or so hours. How long would it take to get to 115 degrees in a 225 degree oven?

Another school of thought is to roast it at a high temp 500 degrees for 10 minutes, then turn down the oven to 300 and roast is 12-15 minutes per pound for rare, 18-20 minutes per pound for medium.

One more is to preheat to 500 degrees and cook a 4 pound roast for 20 minutes. Turn the over off and let it sit in closed oven for 2 hours.

It is a bit of a conundurm but I was thinking of maybe combining the techniques. Since I have two roasts it makes things a bit more difficult. My plan as of now is to sear both roasts in a cast iron pan on al sides to get a nice crust and seal in the juices. Then place the first roast on a rack in a pan and place in a 275 degree oven. 20-30 minutes later, place the second roast (the one that needs to be rare) in the oven with a probe thermometer. Roast until it hits 112-115 degrees... then test the other one. Hopefully the other will be up to temp.

Pull, rest for half hour, pray it turns out ok.

One last thing... do you cover the roast with a rub? An herb butter? A paste made of spices, herbs and oil? cover with mustard and peppercorns? The options seem endless.

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