Roast Beef

pieces
  1. 1. The recipe
    1. 1.1. Ingredients
    2. 1.2. Steps
      1. 1.2.1. Preparation
      2. 1.2.2. Option 1: Using frying pan only
      3. 1.2.3. Option 2: Using Oven
      4. 1.2.4. Variations
    3. 1.3. Notes

An (on-going) experiment of roast beef.

The recipe

This recipe is based on multiple sources: 1, 2, 3, 4.

Ingredients

  1. Beef
  2. Salt
  3. Garlic
  4. Pepper

Steps

Preparation

  1. Make sure the beef is at room temperature.
  2. Rub the surface with salt and smashed garlic, and cover the beef using food wrap for 15-30 min.

Option 1: Using frying pan only

  1. Recycle the garlic and fry at low heat.
  2. Frying: Fry the beef at high heat, 2 min for each side until brown.
  3. Cover the pan with lid and turn off the heating, let the beef stand for 5 min.
  4. Flip the meat and let stand for a few more minutes, at very low heat.
  5. When the center temperature reaches 100 F, get the beef out.
  6. Sprinkle pepper and wrap the beef with foil. Let stand for 30 min.

Option 2: Using Oven

  1. Tieing: Tie the beef with kitchen twine with a 2-3 inch separation.
  2. Roasting: Roast the beef at 375 F until the center temperature reaches 150 F. Typically takes 20 min/pound.
  3. Let the beef stand for 20 min.

Variations

One purpose of browning the surface is to “lock” the juice in the beef. This is done by (1) the Frying step in Option 1, or (2) the Tieing and Roasting steps in Option 2. There are two variants of Option 2. First, in the Roasting step, instead of roasting constantly at 375 F, lower the temperature to 225 F once the beef is browned. Note that this woudl take longer to finish. The second variant is to replace the Tieing and Roasting steps with the Frying step from Option 1.

Notes

  1. In the rubbing step of preparation, one suggestion is to insert some garlic into the beef for better smell and taste.
  2. In Option 1, the center temperature of 100 F results in rare to medium rare texture. Increase if necessary.
life food