- How do you get perfect doneness on a roast?
We've got the perfect technique for you.
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Roasting is actually a very easy technique.
We seem to over-complicate it
because well, I guess there's a little bit of pressure.
We've got a nice, quality piece of meat
and we don't wanna make a mistake with it.
Here's a way to ensure
that you have perfect doneness throughout
by reverse searing it,
so we start at an oven set at 225,
riding at a nice, low temperature,
and then we'll add a sear on the outside of it afterwards,
so that's the technique reverse searing.
Let's go through what we've got here equipment-wise.
We're gonna need a roasting pan fitted with a rack
and if you notice, I put foil on the bottom here
so I can collect drippings
(metal clanking)
and then I've made this exceptional rub
that's actually now a paste
because I put sherry vinegar in it,
so the ingredients on this are salt and pepper,
and I use coarse Kosher salt,
fresh cracked pepper,
some brown sugar so we can get a sugar component
on there to add a nice caramelized crust.
It also has paprika, granulated garlic,
and granulated onion,
and then the most important, a high-quality roast
to start with.
In this case I've got a strip roast,
so if you like New York strip steaks, that's what this is.
If I were to make a cut like this
and just cut steaks out of this,
that's a New York strip steak,
but I've got a hunk at about four and a half, five pounds
of a New York strip roast.
You see, it's got a nice fat cap on the outside
and we're gonna cut crosshatches in that
to get a good caramelized exterior.
All right, so let's get this ready for the oven.
As I mentioned, I'm gonna put crosshatches in that,
so I wanna score the fat at about half-inch deep,
at about one-inch wide strips,
so the reason I'm doing this is so that it can get,
number one I can get the rub,
the paste I guess,
I can get that all throughout
and get seasoning into these deep crevices
that'll be created
and as this cooks what happens is that fat will render
and you'll get these crisp, caramelized nubbins
that we all love so much on the exterior,
so if you notice on the top I put kind
of diagonal crosshatches this way
and then I'm gonna do the same technique across
so I have this squared out pattern.
Don't get too worried about precision on one inch across
but that's kinda the goal,
so take a look at that technique.
It creates these nice crosshatch pattern,
so this recipe, you can see here,
I've got sherry vinegar introduced
into these dry ingredients
and it should be the consistency of wet sand
and I'm gonna go ahead and rub that really throughout
this whole thing
and try to get it into those crevices if I can.
As it melts, those will really find their way deep
into those grooves.
Make sure we use this all up.
Let's make sure it's nice and even
so I don't have spots that have too much or too little.
I think that looks good,
(metal clanking)
and we'll go ahead and put this in a roasting pan.
You see I've got fitted with the rack
so that any drippings will fall below,
so I'll put it in an oven that's set at 225,
nice and low.
At a 225 degree oven, we took the internal temperature
to about 110 degrees
and now we're going to get the oven up to 500
to finish our reverse sear,
so reverse meaning we are gonna apply the sear now,
and while it's preheating,
I'm gonna tent this just to keep it warm
and we're gonna wait until the oven has reached 500
before we put it back in for about 10 to 15 minutes.
Now we're preheated so we're gonna go
into our 500 degree oven,
(metal clanking)
and this is gonna get it nice and crispy.
So at 500 degrees take a look at these nubbins
on top, that crispiness.
Oh, I love it.
We're gonna set it on this cutting board
and let it rest if I can get it outta here.
It's important for a roast this big
to rest about 10 to 15 minutes so those juices redistribute
throughout the whole roast.
If you're concerned about getting it cool,
go ahead and tent it with foil.
We're ready to slice into this gorgeous strip roast,
nice and thin.
Boy, you can hear the crispiness on this exterior.
Let's check that doneness.
Oh, it's just gonna be better with each slice.
You can just tell.
(slicing)
Oh, look at that.
So, that's the definition of reverse sear.
Perimeter to perimeter doneness with a nice, crispy outside.
(metal clanking)
And there you have it.
A perfectly done strip roast
and it was super simple.
We started with a high-quality strip roast.
We crosshatched the fat cap
and put a rub in so it got all over that exterior.
We put it in an oven that's super low, 225 degrees,
and then blasted the heat to 500 to get a good, crispy sear.
For more recipes and tips,
go to CertifiedAngusBeef.com,
including the recipe for this baby,
reverse sear caramelized strip roast.
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