It takes careful cooking to transform a
large piece of beef into tender, succulent slices. To find the best ways
to do this, we’ve developed dozens of roast beef recipes. Here we share
with you all of the knowledge we’ve gained after spending years
creating roast beef recipes for anything from an inexpensive sirloin
roast to a pricey beef tenderloin.
How to Trim Beef Tenderloin
1. DISCARD THE STRIP
Discard the fatty strip (or chain) that runs along the length of the tenderloin.
2. TRIM THE SKIN
Remove the sinewy silver skin (and any other large pieces of fat) by
inserting the tip of the knife under it and slicing outward at a slight
angle.
Steps to a Great Beef Roast
TIE, SEASON & LET STAND
Many cuts of meat benefit from trussing before being cooked. This
forces the beef roast into a more even shape, ensuring the thin, narrow
ends won’t overcook before the thick middle part is done. (Tying also
makes for a nicer presentation and easier slicing.) After the meat is
trussed, dry roast with paper towels, then sprinkle the exterior with
salt (preferably kosher) and let it stand at room temperature for at
least an hour. As the roast sits, the salt draws out its juices, which
then combine with the salt before being reabsorbed into the meat. The
result: a beef roast that is flavorful both inside and out.
SEAR BEFORE ROASTING
Browning meat produces new flavor compounds that are essential to the
success of a roast. But blasting the oven temperature to accomplish
this can dry out the meat's exterior and doesn't uniformly brown the
entire roast. To guarantee a well-caramelized crust, sear the roast in
either the roasting pan or a skillet, before putting it into the oven.
CHOOSE APPROPRIATE COOKING METHOD
Most roast beef recipes call for cooking roasts in a moderately hot
oven, but this method can lead to an overcooked exterior and an unevenly
cooked interior. We generally cook roast beef at temperatures between
250 and 350 degrees, depending on the meat's size and shape. Roasts
should always be taken out of the oven before they reach the desired
degree of doneness. A phenomenon called “carry-over cooking,” in which
the meat’s exterior transfers heat to the cooler center, will cause the
internal temperature of the roast to rise another 10 to 15 degrees.
LET MEAT REST
All roasts should rest under a foil tent for 10 to 20 minutes before
being carved. As the protein molecules in the meat cool, they will
reabsorb any accumulated juices and redistribute them throughout the
roast. This also allows for “carry-over cooking” to take effect.
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