Homemade Cold Medium-Rare Roast Beef Project.

  1. 3.5# piece of top round
  2. Olive oil
  3. Kosher Salt
  4. Freshly ground black pepper.

Preheat oven to 425 F. Massage some olive oil into meat. Sprinkle with salt and massage into surface. Grind pepper over each side and press into meat. If you want a “pepper crust,” press a bunch of fresh ground pepper into meat. Wait for oven to come to temperature.

Cook meat at 425 for 30 minutes. Open oven, remove meat and lower oven temp to 300 F. Give oven a little time to cool down with door open. Return meat to oven, close door, and cook 10 minutes per pound (in this case, 35 minutes) Actually, I cooked this piece for 30 minutes, and it was not as rare as I like. I might try 7 minutes per pound next time–but my oven runs hot and I do not have a proper thermometer. If this piece were over 4 pounds, I would probably go for nine minutes per pound.

After cooking, remove the meat from the oven, cover with foil, and allow to cool to room temperature. Use once room temperature is reached or chill in refrigerator if you wish to eat it later, cutting off slices to desired thickness. By the way, this recipe assumes you want room temperature or colder meat. Top round is a good cut for this purpose, and it improves after an overnight stay in the ‘fridge.

If you prefer “wafer thin” slices, chill the beef for a couple hours in the freezer but DO NOT freeze. Cut with a quality sharp knife to desired thickness. If you cut wafer thin slices and do not use immediately, they will oxidize and turn brown. That defeats the visual purpose of serving rare roast beef.

This cut makes great sandwiches (open and closed face), and is good sliced thin and served spritzed with lemon juice and punctuated with capers (as a starter course or with a salad and potatoes).

As usual. Click on the thumbnail for some photos.



Or sliced thin with lemon juice and capers:



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