You ever go to ask for advice here, but then decide against it?
Like, you think you might get a good answer, but then you remember the audience here, and all the weird responses you'd get.
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Picklebobble2 · 56-60, M
FaeLuna · 31-35, F
@CountScrofula To be fair, it's only happened twice, but that's still too much. I can't remember the first one, but the other guy offered me a roast beef recipe in exchange for deeply intimate information. So I made up a fake story and got the recipe.
Sad part is, the recipe sucked.
Sad part is, the recipe sucked.
CountScrofula · 41-45, M
CountScrofula · 41-45, M
@FaeLuna The trick with a great beef roast is a reverse sear method. This is a dry cooking technique rather than a pot roast. Required hardware is a meat thermometer and oven-save pan.
Ideal cuts of beef are rib, sirloin, strip loin, or round. Tougher cuts can be cooked this way beautifully, but should be cooked to well so they 'fall apart' as connective tissue melts, like you would with barbecue.
Get yourself a roast, and season liberally with salt and pepper.
Set your oven to 200 F. Super low. Plop your roast in and cook for a long-ass time. Roughly one hour per pound.
Use your thermometer to check for temp. Once the roast is ideal (130F for medium rare). Once that's done, remove from oven. Turn oven up to 550, coat with oil or butter, and cook for 8 minutes. You can also just sear it on the stove.
This technique gives you super tender juicy beef, cooked to exact specifications, and a great crust while pink (or however you want it) all the way through.
Ideal cuts of beef are rib, sirloin, strip loin, or round. Tougher cuts can be cooked this way beautifully, but should be cooked to well so they 'fall apart' as connective tissue melts, like you would with barbecue.
Get yourself a roast, and season liberally with salt and pepper.
Set your oven to 200 F. Super low. Plop your roast in and cook for a long-ass time. Roughly one hour per pound.
Use your thermometer to check for temp. Once the roast is ideal (130F for medium rare). Once that's done, remove from oven. Turn oven up to 550, coat with oil or butter, and cook for 8 minutes. You can also just sear it on the stove.
This technique gives you super tender juicy beef, cooked to exact specifications, and a great crust while pink (or however you want it) all the way through.