Quote:
Originally Posted by gasman
I tried a new way too. Brushed the roast with butter and spices and put in a cast iron frying pan. Cranked up the oven to 500F and put in roast in uncovered. For 5 minutes per pound (exactly, in my case that was 27 minutes) then turned off the oven and waited 2 hours.
It was a perfect medium rare
|
This idea must be catching on. My nearly 70 year old parents suggested this way, while I wanted to sous vide and sear. I have no idea where they heard of this idea.
We used this oven method Christmas Eve, and it turned out amazing. I was surprised watching the probe increase in temperature for so long with the oven off. We about halved the roast to about 10lbs for 12 people before cooking, and had lots left over for sandwiches. The roast settled out at about 139 degrees (I prefer much rarer), but it was still quite pink throughout and that's how the guests preferred it anyway. Very tender and quite juicy. We used the large end of the roast for this cook.
The other roast we have, we cut it into smaller portions for servings for 4, vacuum sealed them (got 3 equal sized small roasts) and I'm going to sous-vide the next one to compare to this method.