No kidding! This really works.

Perfect Roast Beef. That’s what the recipe said but oh what a recipe. There were doubts but not one to pass up a new technique, especially one that promised a perfectly cooked piece of beef, Curt was willing to sacrifice, if necessary, a 3-1/2 lb New York Strip Roast.  And he found this just browsing around the internet for “perfect roast beef”. In Curt’s words;

The procedure is pretty simple.  Preheat your oven to 500 degrees.  Salt the roast ahead of time (I like salting at the rate of 3/4 tsp. per pound of meat a day or two before I plan to cook it – just evenly salt and let rest, covered, in the fridge – take out and allow to warm for an hour or so before cooking) and add pepper just before putting the roast in the oven.


scored, salted and peppered

Now, first you have to know if you want your roast rare, medium or, heaven forbid, well done.  For rare, cook the roast for 4 minutes per pound; for medium, 5 minutes per pound; and for well, 6 minutes per pound.  For my roast at 3-1/2 # I let it roast at 500 degrees for 18 minutes shooting for medium.  Next time I think I would go for a shorter time and try for more of a medium-rare.

Regardless of whether you’re going for rare, medium or well, once the initial roasting is done the next step is to – seriously – turn the oven OFF and leave the DOOR CLOSED for 2 hours.  No peeking! 

After 2 hours take the roast out and let rest for 10-20 minutes, then carve.


sliced, ready for the table

I know it sounds strange but it’s easy and it works.

I left the fat cap on but scored it – after roasting, most of it had rendered away and I was left with nice tasty crispy bits where the 1/2″ of fat had been.  You could trim the fat off before cooking but I think you’d end up with less flavor and a drier roast.

Curt makes everything look easy but this is so easy even I could do it and I never cook big pieces of meat. Along with the roast he made Pommes de Terre Sarladaises (page 91) from our latest favorite cookbook, Plenty: Good,uncomplicated food for the sustainable kitchen by Diana Henry. Yummy, garlicy sauteed potatoes with crispy bits. Our current copy of this book is from the library but a purchase is definitely going to happen soon before this book is spotted and greasy and overdue.

So the next time you want to make a beautiful, tasty roast beef try this recipe. Besides the ease in cooking the best part is the leftovers make great sandwiches the next day.


roast beef topped w/ remoulade on a French roll, spicy pickle chips on the side

5 thoughts on “No kidding! This really works.

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