Best Way to Cook Roast Beef Steak

Roast beef might sound fancy and complicated to brand, but it's actually quite simple! With a good slice of meat and some simple herbs, you can accept roast beef that's way more tender and flavorful than the store-bought kind. Beneath, we break down what's near important to know when preparing this classic dish.

The Cut

There's no single cut of beef that is necessary to make roast beefiness. Some common cuts include:

- Top round roast

- Top sirloin roast

- Bottom round roast

- Eye of round roast

We usually use a top circular roast, only a bottom circular roast should work as well. If yous're unsure, ask your butcher! Since the meat is slow roasted for a long amount of time, even tougher, more lean cuts of meat volition be tender. Just be enlightened that if you lot cull a particularly lean cut of meat, it should be sliced relatively sparse to avoid being too chewy.

The Seasoning

This is where you can really get artistic. Nosotros kept things uncomplicated in this recipe: just thyme, rosemary, salt, and pepper. Feel free to bandy in whatsoever of your favorite herbs (sage, parsley, oregano etc.) or use dried if you prefer. Spices like cumin or coriander seeds would be delicious besides, do what feels correct to you! But don't exist shy on the flavorings, this is a large cut of meat and the more flavor, the better. Nosotros advise 1 teaspoon common salt per pound. Alliums like onions, garlic, and scallions would be delicious additions besides. I prefer to mix all my flavorings with olive oil to make a paste — it allows for more even distribution and ensures your beef gets seasoned all the mode around. (Don't forget the bottom!)

Oven Temperature

You might exist wondering why you accept to change the temperature of the oven 15 minutes into cooking. I swear, there's a good reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something similar a top round roast, searing can be next to impossible. (AKA information technology'south WAY too big and heavy to move around in a skillet.) Starting with a hot oven gives the roast a hazard to get that cute crust without bringing out a pan. After yous've got a head kickoff on that crust, you can lower the temperature and the meat will first cooking from the within out.

Dropping the temperature down to 325° lets the meat melt slowly and allows all of the tight musculus fibers to relax and will requite you that tender slice of meat you're hoping for. A longer cook time for a cut like this will give you lot better results. No need to rush things! If y'all are looking for something a footling faster, try our Instant Pot Pot Roast!

Meat Temperature Myth

Conventional wisdom says to bring pretty much whatsoever meat you're cooking to room temperature — peculiarly large pieces of meat similar turkey breasts, whole chickens, and roasts. The logic: Putting a roast in your oven straight from the refrigerator would cause the exterior layers to be fully cooked (or overcooked) while the heart remains undercooked. Simply the truth is that letting meat sit at room temperature raises the temperature past merely a negligible corporeality. If your goal is to get meat to room temperature by letting it sit out, you really shouldn't. A cut this large (e.thousand, roast beef) would have several hours to come to room temperature, which is not ideal.

Thermometer Time!

As far as postal service-cooking temperatures, nosotros prefer a medium to medium-rare roast, with a trivial pink in the center. In our opinion, the meat stays more tender and flavorful this way. If y'all prefer non to see whatever pink, yous can roast longer! Ane matter that's non optional, though, is a meat thermometer. It takes the guess piece of work out of cooking large pieces of meat, and we swear it'll come up in handy more than just this once. Pro tip: make sure you're inserting your thermometer far plenty to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F.* The temperature of the meat will continue to ascension a bit equally it rests also.

*Note: The USDA recommends cooking whole cuts of beefiness to 145°F, which will yield a medium pot roast.

Slicing It

I know it'south tempting to dig correct in when your roast comes out of the oven. Resist! Transfer your meat to a cutting lath and let it rest for 30 minutes to allow all the juices to redistribute throughout the musculus. If you cut it right abroad, all those flavorful juices will end upwardly on the cutting board and your meat will be dry and sad. 😢When it'south time, brand sure to use your sharpest carving pocketknife or chef'southward knife to become nice thin slices.

Leftovers

Leftover cold roast beefiness is ane of life's greatest pleasures. It'due south then versatile! Utilize it in French dip sliders, in a breakfast hash, or simply cold, straight from the fridge. We won't estimate!

Have you made this recipe? Charge per unit it and go out a comment beneath!