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did the best one I've ever done this past Christmas, oven

Posted by stan2 (A) on March 6, 2017 at 16:52:00

In Reply to: Roast beast posted by Quint on March 4, 2017 at 06:22:21:

You want to cook with the thermometer, not the clock. The new method I tried really came out nice. It called for cooking low and slow (200F) till the internal temp reaches 115F. Then you rest it 20 min covered with foil, out of the oven. Finally, back in the HOT oven to sear the outside at 500F for a few minutes. This gives you perfect medium rare from about 1/4" inside the great crust, all the way through evenly. I know some people like it more cooked than med rare, but what happens is that around 125F, the cellular structure of the meat starts to rupture, is what I think I've read, and the juice stops being held inside.

MR = 120-130F in a professional kitchen, although USDA recommends 145.

• reverse sear   (Open in New Window)

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