Summary: Reverse-searing is my preferred method for achieving a roast beef of medium doneness. It will be a rosy pink in the middle, and the outside will have an exquisite crust.

 

Ingredients:

3 to 4-pound roast (~2-4” thick)

Salt & fresh-ground black pepper to taste

Olive oil OR avocado oil for searing

(Optional) Florida Olive Farm olive oil

(Optional) O Sole Mio’s bourbon balsamic vinegar

(Optional) O Sole Mio’s chili herb or Tuscan herb blend

 

 

Recommended equipment:

Sharp knife

Sheet pan with rack

Cast iron skillet

Tongs large enough to handle a roast

Probe thermometer (not necessary, but makes the process even easier)

 

 

Instructions:

1. Score a crisscross pattern into both sides of the roast with a sharp knife.

2. Season the roast with salt and pepper.

(Optional: Give the roast a ‘dry’ marinade by rubbing it with the mentioned high-quality olive oil, bourbon-infused balsamic, and spices in addition to salt & pepper).

3. Place the roast on a sheet pan with a rack.

4. Rest the beef for 1 hour – 24 hours in the fridge. This will help the outside dry, and it will produce a better crust when searing.

5. Preheat the oven to 250 F.

6. Roast the beef for about 1.5 – 2.5 hours, or until its internal temperature reaches 126 F.

7. Remove the beef from the oven and let it rest for about 10 minutes while heating a skillet on medium-high heat. You’ll know its time to sear when that skillet begins to smoke.

8. Add a little bit of olive oil or avocado oil to the pan – enough for the roast to sit in – and then sear the beef for 1 minute per side. Remember to brown the edges, too!

9. Slice, serve, and enjoy.