So for Christmas Day I'm cooking a 5 lb, boneless Ribeye Roast. My plan was to use Kenji Lopez-Alt's recipe from the Food-Lab, maybe modified slightly, where you cook the roast on low heat until it reaches the desired temp, rest it, then put it back in an extremely hot oven to sear the outside.
There are two problems. The first is that I live in Germany and have a piddly IKEA oven that doesn't go much over 450 f, and the temps required for this recipe are 500 or higher.
The second is, I'm also making Yorkshire puddings and a sauce to accompany the roast, and want those drippings, but Kenji says his method will eliminate drippings.
I'm tempted to just sear the roast and then cook at a low temp, aka the "common wisdom". What do you guys think?
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