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Quote:

Originally Posted by LightscapeMedia (Post 19830618)

I recently found the perfect way to cook it too.. What I do is:

1. Coat the roast generously in soft, but not melted butter (like 1/8th of an inch thick worth over every square inch)

2. Sprinkle with coarse kosher salt and cracked pepper on all sides

3. Alternate the length of the roast with sliced onion and rosemary sprigs. All resting on the top.

4. Insert thermometer. (Not a rectal one for God's sake!)

5. Place on a baking sheet and surround it with chopped red potatoes and unpeeled garlic cloves. Don't peal them.. just break them away from the bulb and place them on the sheet. When the butter melts, it will coat them so they roast.

Here's the key!

5. Turn the oven all the way up to 500. And cook for exactly 20 minutes. Don't open the door.

6. At exactly the 20 minute mark, turn the oven all the way down to the lowest setting (mine is 200 I think) - Again, DON"T open the door. (use the light instead)

7. Leave it till it hits 5 degrees below your doneness temperature preference.

8. Remove and let rest. Comes out perfect every time. Seared crust and perfect juicy inside!

NOW.. those garlic cloves.. They'll just slide out of their casings and you can use them as a spread.. I usually just mash them on the meat as I eat it. OR they taste fucking awesome whole.. just by themselves.

Do you use any particular cut for this loveliness?

im hungry now :2 cents::2 cents:

Quote:

Originally Posted by sandman! (Post 19834159)

im hungry now :2 cents::2 cents:

Trade roast beef for servers? :1orglaugh

Actually, I was thinking of moving one of them today. Hit me on Skype.

Quote:

Originally Posted by Elli (Post 19834154)

Do you use any particular cut for this loveliness?

Usually either a London Broil or a Tri-tip.

Humans are capable of cooking, boiling food. Animals are not, so they eat it raw. No need (most likely not good) to eat raw for humans.[/QUOTE]

The only reason raw meat is bad for humans is because of its lack of freshness in modern society. From the time it's butchered to the time it's served is significant. If you killed and ate a raw chicken immediately, there would be no salmonella poisoning, for example..

Quote:

Originally Posted by whOaKemosabe (Post 19834210)

http://inflanation.com/wp-content/up...nt-Croatia.jpg

Not sure what this Croatian plant has to do with what we're talking about here.

I've never done a roast. This thread has inspired me :thumbsup

Quote:

Originally Posted by edgeprod (Post 19834227)

Not sure what this Croatian plant has to do with what we're talking about here.

I'd spend more time on GFY is they banned losers like this.

https://gfy.com/search.php?do=finduser&u=304891

Quote:

Originally Posted by fuzebox (Post 19834239)

I've never done a roast. This thread has inspired me :thumbsup

Sweet! Looking forward to pics.

Quote:

Originally Posted by fuzebox (Post 19834244)

I'd spend more time on GFY is they banned losers like this.

https://gfy.com/search.php?do=finduser&u=304891

Sadly, GFY would become a wasteland without half of the idiots who fit that mold. Eric is probably right to keep them, as frustrating as it is for the rest of us.

Looks yummy. :Graucho

Quote:

Originally Posted by PuffyCash_Megan (Post 19834038)

I really want Roast Beef now... I generally don't put anything on mine either... Apart from a little bit of Olive oil, and occasionally rock salt but not that often.

That's how they do the prime rib sandwich at Eataly, a little olive oil and salt, apart from the rub left on 24 hours.

http://http://s22.postimg.org/cxxzk8knl/image.jpg screencapture

Nice video of the process in this article:

http://www.businessinsider.com/the-s...k-city-2012-12