🥩Roast beef should be well-seasoned and thinly sliced to ensure a delicious flavor and texture.
🔥The key to cooking roast beef is to avoid overcooking it and to make sure it is seasoned properly.
🔪Trimming excess fat and removing silver skin is important to ensure the best texture and taste.
🌿Garlic butter can be used to add flavor and moisture to the roast beef.
🍴Resting the roast beef after cooking is crucial to allow the juices to redistribute and ensure a tender result.
How do you achieve a perfectly cooked roast beef?
—To achieve a perfectly cooked roast beef, it is important to avoid overcooking it. Cook it to an internal temperature of around 120-125°F for medium-rare, then let it rest before slicing.
What is the best type of beef for roast beef?
—The best type of beef for roast beef is a boneless cut such as inside top round, bottom round, or sirloin roast.
How should I season the roast beef?
—Season the roast beef generously with coarse salt and freshly cracked black pepper. You can also add additional flavors such as garlic, herbs, or a dry rub.
What should I do with the trimmed fat and silver skin?
—Save the trimmed fat for other recipes, such as rendering it into beef tallow. Discard the silver skin, as it is tough and does not cook well.
How long should I let the roast beef rest after cooking?
—Let the roast beef rest for at least 15-20 minutes to allow the juices to redistribute and ensure a tender result.
00:00Learn how to achieve a delicious roast beef that is well-seasoned, thinly sliced, and impossible to overcook.
04:16Prep the roast beef by trimming excess fat and removing silver skin.
06:54Preseason the roast beef with coarse salt and let it sit overnight for maximum flavor.
08:50Cook the roast beef in the oven at 225°F until it reaches an internal temperature of around 120-125°F.
10:59While the roast beef rests, make a garlic butter to add flavor and moisture.
