- On today's episode, we're gonna talk about
how to cook a beef roast.
You've got this.
(upbeat music)
Welcome to the Test Kitchen.
I'm so glad you joined us.
It's and exciting day, because it's our first episode.
And I wanna kind of talk a little bit about
roasting in general before I get into
the specifics of this recipe.
It's a simple process.
We over complicate it.
It's really taking a quality piece of meat,
putting it in a hot oven, that's about it.
Really, if you start with quality,
you're gonna have success.
We did all of the errors so you don't have to, okay?
So, specifically, our roast recipe today
is a garlic and rosemary studded strip roast.
For more insight on this specific cut,
let's head into the meat lab.
Hey, Di.
- Hey, how's it going?
- Good.
Hey, I've got some friends in the Test Kitchen.
We're working on some recipes with roasting.
- Nice.
- I think I need to back up and pause for a minute,
because so many people have these questions about,
how do I select a roast?
So, I'm bringing in the expert.
- All right, well, the easiest thing to do,
is to go and ask your butcher,
or look for the Certified Angus Beef logo
at your local retail store.
But, if you really wanna have your hand in it,
you simply just go and look for that marbling
that's found within that meat.
If you have that marbling,
that's giving you a better eating experience every time.
- So, you want the abundance of those white flecks
within each cut.
- Exactly.
- Okay, I'm gonna be using a strip roast,
which is the one you're pointing to right here.
- Yes.
- What makes this cut special?
- The greatest part about this roast,
it's the exact same muscle as your rib.
So you're gonna have that same eating experience
from your rib roast in your strip roast,
except the value is a lot better.
- So I can get this at a lower price.
- Yes.
- Generally speaking, I might find the strip
at a lower price.
- Generally speaking, yes.
- I'm in.
I'm gonna go back to the Test Kitchen and use this.
- Nice.
- All right, let's get into the details of this recipe.
It's so super simple.
Garlic and rosemary studded strip roast.
And I'm gonna start, like we often do,
with just salt and pepper on a rub,
but this time we're gonna do a pre-marinade.
You like rosemary, you like garlic,
you like your kitchen to smell wonderful
during the holidays, so do we.
What we'll do is put a generous rub on the outside.
In this case, it's dried rosemary, kosher salt,
and garlic that's been minced.
And that'll go on as the initial rub for this recipe.
Because this is studded, it means that we're gonna actually
put cloves of garlic into this roast
half way through the cooking.
I'll show you later how we do that.
But for now, let's get it rubbed down
and into the refrigerator.
(dish banging)
Pretty simple, right?
All over.
And I'm tellin' ya, simplicity
is what roasting is all about.
You put some flavor on it,
you exalt the great flavor of beef by enhancing it.
All right.
And then we'll just put this in the refrigerator.
And we'll come visit this in just a little bit.
Now that we've got this out of the refrigerator,
we've imparted some of that
garlic and dried rosemary into it,
I just wipe off some off the exterior
on the top and the fat part,
because I don't want that to burn
when I put it in the oven.
So let's get this thing ready for the oven.
To do so, I'm gonna get the slits in it
ready to put the garlic cloves and the rosemary...
Listen, this happens after the sear part,
so we don't burn them, but we need to
get the slits in there.
Here's how I do it.
I hold a paring knife with about an inch left,
an inch of the knife exposed and I just come into the roast
with a cutting motion that's pretty simple.
So you can see, I can only go that far,
only that deep into the roast.
And I'm gonna kind of spread these cuts,
these slits, in even increments,
so that I end up with about, I don't know,
18 or 20 slits that'll accept a garlic clove
and a sprig of rosemary.
So this is just a majestic presentation.
It just looks so amazing
when you present this at the table.
This is where I'm gonna really add
some of that salt and pepper that I talked about before.
So, salt and pepper, we'll put that
on both sides of the roast.
I don't think I did very well on the initial part
of putting seasoning on the bottom,
so let's make sure we really
season all sides of our roast.
Let's do that.
Salt and pepper all the way around.
I feel good about that.
And then we're gonna put this in our roasting pan.
I've got a great roasting pan that's got a rack to it.
I think it's pretty important to keep it from
not touching the bottom of the roasting pan.
Fat side up, and then I'm gonna set my Roast Perfect app
to, let's see, strip roast.
Strip roast, right, and the weight, let's see,
to, this is about a
4 1/2 pounder,
Four pounds probly, yeah.
Four pounds.
I weighed it, come on.
I know the weight of this thing, it's four pounds.
Degree of doneness, what do you guys like?
Medium?
That sounds good.
Do medium.
An hour and 45 minutes is our total time.
Let's get it in for the 15 of roasting.
So this is just the sear portion of the roasting,
which is a blazin' hot oven.
450 degrees for 15 minutes.
All right, so we've come out of the oven
after our initial sear,
and now we're gonna put the garlic and rosemary in it.
You might have to wait just a couple minutes
for the top to cool just a little bit
so you can handle it,
or you can put on some latex gloves if you'd like.
That'll help with the temperature.
All right, so, to do it,
I use a paring knife, and put garlic cloves
in each of those initial slits that we had.
So, this garlic clove is one that was whole
and I cut in half.
So it's as simple as that.
You take a half garlic clove and a sprig of rosemary
and you put it into each one of those slits.
Again, the paring knife
is going to be helpful for this point,
so I've washed this off
and I've got it ready for now cooked,
and I find those slits where they were.
You kind of have to look around for 'em.
Fish around for where those slits were,
and then put the clove and the rosemary in it.
So, you'll start to learn your pattern
and where they were.
And let's start by shoving a garlic clove
into each of these, okay?
Simple.
Found that one.
So I find the incisions that I had before,
and I just shove a garlic clove into that incision,
and that's why I was kind of intentional
about getting pretty deep with that incision,
about an inch.
And then again, the paring knife
can be helpful with the rosemary.
So I've got all the garlic in,
then I start putting the rosemary in.
And this is where you can kind of see
how attractive this roast can be.
Don't worry about,
some of those garlic cloves
just keep wanting to pop up.
Maybe you make an incision a little deeper
to get that guy to stay down,
and then put the rosemary...
So but getting those incisions deep enough,
I'm actually getting the garlic deep enough,
the rosemary deep enough,
so that really what happens is that
garlic and rosemary just permeates this whole roast
and just becomes delicious all the way throughout.
All right, this is ready to go back in the oven.
So, I've followed my Roast Perfect app
to drop the temperature to 325 in the oven.
So we're gonna put this back in the oven
for the rest of the roasting time.
Let's do it.
(tapping)
I like to just make sure that I'm accurate
with my temperature, by putting a thermometer into the side.
So entering into the side of the roast is ideal.
So we're lookin' good on our temperature,
and now we make sure that we let it rest.
For this size roast, 15 minutes.
So let's put this on our cutting board,
and then we are gonna show you how to carve a beef roast.
Pretty simple.
What a great presentation.
Look how beautiful the exterior of this is with that
rosemary and the garlic on the outside.
I think it looks fantastic.
And as we'll see as we slice it,
super simple.
We're gonna slice about quarter inch slices.
Typically we say against the grain.
Now you can see the rosemary and the garlic
that just sits down in each,
in a few slices,
you'll get that flavor all throughout this roast.
Let's recap.
We started with a high quality roast.
Preseasoned it.
We seared at 450 degrees.
We studded it with great flavor.
Specifically garlic and rosemary.
And then oven roasted it at 325 degrees
to our target doneness, in this case to medium.
Let it rest.
And then slice.
And there's our beautiful strip roast
with garlic and rosemary studded.
It's fantastic.
Thanks for joining us in the Test Kitchen.
If you enjoyed this video,
please comment, like or share.
And hey, we'll see you next time in the Test Kitchen.
(upbeat music)