Well, it’s Thanksgiving again, but this time you’re ditching the large juicy turkey and getting some beef instead, and why not? Beef is delicious and juicy if cooked properly, and it doesn’t matter if you like your beef rare, medium-rare, or well done, there is always a recipe for everyone.
If you struggle in achieving delicious roast beef, no need to get all worked up because there are a lot of people like you, and luckily for everyone in this category, this article is packed with helpful tips to elevate your roast beef game.
A table illustrating the various cooking time for beef has also been added to this article, and lastly, there is a quick roast beef recipe to get you started in case you are short on inspiration.
Roast Beef Nutrition Facts
Tips to Cook the Perfect Roast Beef
Whether you are working with top sirloin, a tenderloin, or any other beef cut, these tips would be useful to you regardless of the beef cut you have on hand.
Bring meat to room temperature – when you keep the meat in the refrigerator, it keeps it fresh, but it also reduces the temperature significantly. To ensure your meat cooks faster and evenly, you should let it sit at room temperature for at least 40 minutes, this gives it enough time to relax, allowing the juices of the protein to circulate evenly.
Preheat the oven – when cooking with an oven, it is always good to preheat the oven to the temperature required for that recipe, and with roast beef, it is usually 350°F (177°c), but it can also be preheated to 500°F (depending on the technique used). Preheating the oven shortens the time required to cook beef because it starts cooking immediately you throw it in, it does not have to wait until the oven becomes hot.
Season generously – seasoning is the identity of your meal, and well-seasoned meat is equal to a well-flavored one. When it comes to seasoning beef, there are various ways it can be done; you can either use a dry rub, a marinate, a mix of your favorite spices, or even a simple salt and pepper combo would do the trick. A little hack to get make your meat more flavorful is to sprinkle some salt all over the meat and allow it to sit at room temperature for 1 hour, or in the refrigerator for 24 hours. Salt draws moisture from the meat which is then reabsorbed into the meat again, this time with the salt.
Tie beef firmly – having a flat or irregular beef cut is not something you should bother about, but if you are concerned that it may affect how your beef cooks, try securing it firmly with butcher’s twine, it should take a much-rounded shape which would cook faster and evenly, it also helps in cutting the meat into gorgeous slices.
Use a thermometer – if you are not cooking meat with a thermometer, you are cooking meat the wrong way. Proteins should not be undercooked or overcooked, and when it comes to roast beef, it needs to hit an internal temperature of 135°F for rare, 145°F for medium-rare, and 170°F for well done roast beef.
Sear in a pan – nothing says flavor than a golden-brown crust. This is what everyone looks for in roast beef, but if you just throw your beef into the oven, it may get overcooked or burnt. So, to be on the safe side, you should start the browning process from the pan, and sear it for a couple of minutes before tossing it in the oven for the inside to cook.
Finish off in the oven – after searing your beef in a pan for a couple of minutes, toss it in the preheated oven and cook for about 1hour and 15 minutes (for large sizes). If you want that reverse sear, crack up the heat to 500°F for the last 5 minutes.
Let it rest before slicing – I know it looks delicious and juicy at this point, and you want to start carving it with your knife, but you should be letting the meat rest for at least 10 minutes, this will give the meat enough time to relax and circulate all those wonderful juices throughout, if you cut too early, you would be losing a good amount of those delicious juices.
Make a gravy – after roasting beef in the oven, you should not let those leftover juices go to waste, as you can whip up a delicious gravy with it. You can separate the fat from the main juice with a fat or grease separator.
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Cooking Time for Roast Beef
|Level Of Doneness||Cooking Time|
|Medium rare||20 minutes per 500g|
|Medium||25 minutes per 500g|
|Well done||30 minutes per 500g|
- Remove your meat from the refrigerator and allow it to come to room temperature while you preheat the oven to 350
- Proceed to make your rub by mixing 1 teaspoon each of thyme, rosemary, pepper, salt, and 2 teaspoons of minced garlic.
- Mix everything with a spoon and if it is too dry, sprinkle some olive oil
- Drizzle some more olive oil on your beef, it will act as a binder for your rub. Continue to season the beef with the rub, making sure you coat every part of the beef.
- Next, add some olive oil to a hot pan, and when it starts to shimmer, add your beef.
- Sear the roast in hot oil for 2 to 3 minutes on each side, make sure you get a beautiful brown crust
- Transfer the meat to the preheated oven and allow to cool for 1 hour
- After 1 hour, remove the roast from the oven and allow to rest for 10 minutes
- Cut the roast into thin slices and transfer to serving dishes
This roast beef recipe is straightforward to make, you should be trying it out at home when you are short on inspiration. If you would like to see other recipe ideas, kindly check out this video recipe.