How to Roast Beef
A well-roasted cut of beef should offer a contrast between a deeply browned, seasoned crust and a uniform, tender interior. The secret isn't in the oven settings, but in the patience to let the temperature rise slowly.
Room temperature is your best friend
Pull the beef from the refrigerator at least an hour before you plan to start; a cold center will lead to uneven cooking.
- Heavy cast-iron skillet
- Roasting rack
- Rimmed baking sheet
- Instant-read meat thermometer
What goes in.
- 4 lbBeef ribeye roast or top sirloin roast, tied
- 2 tbspKosher salt
- 1 tbspCoarse black pepper
- 3 tbspHigh-smoke point oil like grapeseed or avocado
- 4 sprigsFresh rosemary
- 3 clovesGarlic, crushed
Searing happens at the start or finish
For a large roast, sear it in a smoking hot pan first to develop the crust, then roast at 300°F (150°C) to keep the meat from tightening too quickly.
The method.
Season heavily
Rub the meat with salt and pepper on all sides. Press it into the surface so it stays put during searing.
Sear the exterior
Get the skillet smoking hot with the oil. Sear the beef until a deep, dark brown crust forms on every side, including the ends. This takes about 8-10 minutes.
Low and slow
Place the roast on a rack over the baking sheet. Tuck the garlic and rosemary beneath it. Roast at 300°F (150°C) until the thermometer reads 120°F (49°C) for medium-rare.
The rest
Move the beef to a cutting board. Cover loosely with foil and let it sit for 20-30 minutes. The temperature will continue to rise to 130°F (54°C) as it rests.
Slice
Remove the butcher's twine and slice against the grain into thick pieces.
Other turns to take.
Herb Crust
Mix finely chopped parsley, thyme, and breadcrumbs, and press them onto the meat after the initial sear but before putting it in the oven.
When it doesn't go to plan.
Always insert your thermometer into the thickest part of the roast, away from any bones.
Use a wire rack on your sheet pan; it allows hot air to circulate underneath so the bottom doesn't get soggy.
Save the drippings on the baking sheet—pour them over the finished slices for instant flavor.
The ones that keep coming up.
How do I know when it is done without a thermometer?
You don't. Relying on time or 'feel' is unreliable. Use an instant-read thermometer to avoid overcooking an expensive cut of meat.
Why does my beef turn gray inside?
The temperature is likely too high. Keeping the oven at 300°F (150°C) keeps the heat gentle enough to cook the center without turning the outer layers to shoe leather.
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