Picked this up earlier in the week. Threw some Kinders steak rub all over it. Sealed it. Into the 131 bath for 8 hours. Pulled it, slapped it on a rack on a tray and placed it in the fridge while the family and the dog went for Santa pics. Got home and preheated the oven to 400 while the roast sat on the counter. Slammed it into oven for like 15-20 minutes. Not sure as i don’t use any kind of timers usually when cooking meat; use them for baking religiously. Any way. Cooked up mashed potatoes, made up some jus, asparagus, salad, etc. I also hit the entire roast with a torch to give it a little extra crust where needed. I let it rest for probably 10 minutes or so while setting the table with everything else. Then sliced enough to get the family fed. Everyone loved it and I thought it was close. More crust next time. But the temp was spot on for me and my family.
by Wild-External9004
5 Comments
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400 for 15-20 was enough time to get the middle warmed up after being in the fridge?
Does anyone else try to keep it simple sometimes when it comes to roasts? I see the whole butter thing and stuff, but just curious, how many try to keep it fairly simple?
dang that looks tasty
very nice. no overcooked spinalis (so common)