Ain't No Bull!
Gourmet Beef Seasoning
Uses, Tips and Tricks!
The Perfect Roast
Prep Time: 5 min.
Cook Time: 15–18 min./lb.
Start with a good cut of beef. Talk to your butcher about different grades of beef and choose the size and type that suits you.
Step 1: 30 min. prior to cooking, remove the roast from the refrigerator and let stand at room temperature. Place in roasting pan, then drizzle with extra-virgin olive oil and rub it in. You want just enough to evenly coat the beef.
Step 2: Shake or mix the seasoning well prior to using. This will ensure all ingredients are evenly distributed. Sprinkle the seasoning evenly over all sides of the roast and pat or rub to create an even coating. Use about 1 tbsp. for every two pounds of roast. There is no need to add extra salt or pepper. Place on rack (fatty side up whenever possible) and cover. Let the roast stand for 30 min. It’s important to use a rack to lift the roast off the bottom of the pan. This helps the beef to cook evenly and keep it from sitting in its own juices as it cooks.
Step 3: Preheat the oven to 325 °F (162 °C) and place roasting pan on the center rack of oven (uncovered). Remember, everything from altitude to type of oven to cut of beef affects cooking time. The best way to ensure a perfectly cooked roast is by using a meat thermometer. The tip of the thermometer should be placed in the center of the thickest part of the roast. Cook until the thermometer reads 135 °F – 140 °F (58 °C – 60 °C) for rare, 140 °F – 150 °F (60 °C – 66 °C) for medium, and 150 °F – 160 °F (66 °C – 71 °C) for well done. Don’t forget: End cuts will be more done than the center.
When done, remove from oven and loosely cover the roast with foil. Let stand for at least 15 min. in order for the juices to absorb back into the beef and evenly distribute the flavor. Keep in mind, the roast will continue to cook after you remove it from the oven, which affects the doneness.