karl_lembke (karl_lembke) wrote,
karl_lembke
karl_lembke

Roast beef technique

Just heard on the radio: how to roast a piece of beef so it's the same degree of doneness all the way through.

Preheat the oven to 350°F. (Alternatively, preheat it to 450°F)

Calculate the estimated cooking time for the roast, based on the canonical number of minutes per pound.

Roast in the oven for one third of the estimated cooking time. (If you preheated the oven to 450°F, turn it down to 350°F after 15 minutes.)

After one third of the cooking time has elapsed, remove the roast from the oven and let it coast at room temperature for another third of the estimated cooking time.

Put the roast back in the oven and let it finish cooking for the remaining time. (Use a meat thermometer to catch the desired degree of doneness. Remember, this is an estimated cooking time.)

With this technique, the outer surface of the beef is cooked at a high enough temperature to get the desired degree of browning, but the "coasting" period allows heat to penetrate to the middle of the roast and distribute evenly throughout.

This avoids the "problem" (for those who consider it one) of meat being well done at the ends of a roast, and heading toward rare in the middle.
Tags: cooking
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