This recipe is actually my favorite parts of three Roast Beef recipes, two coming from the Internet and one from the mouth of my local butcher. But more importantly, it’s the single tastiest thing I’ve made in a year and each piece gets its own individual, “Yummmmm”! Sorry, the pictures aren’t great. My iPhone refused to focus on the meat! If you live in Brooklyn, or close by, go to The Meat Hook and have them tenderize the meat for you; they have this 48-micro-blade device that tenderizes meat like a champ and their meat is vegetarian-fed, local and delicious.
2 lb. slab of Sirloin Tip
3 tblspn Soy Sauce
1.5 tspn Fresh Ground Pepper
.5 tspn Kosher Salt
.5 tspn Onion Powder
4 cloves of Garlic – Minced
1 tblspn cold-pressed Extra Virgin Olive Oil
A trusty oven thermometer; you can’t make this without it.
Put beef into a container that has an airtight lid (or use plastic-wrap).
Mix all condiments (except for the olive oil, which is for later) together and rub it into the beef with your hands.
Seal (or cover) and let it marinate in the fridge for at least 24 hours.
Take beef out of fridge and let it sit out for at least an hour. You want to cook it at room temperature, but make sure it’s sealed or wrapped. You don’t want it to dry out.
(the roast after 24 hours of marinating)
Preheat over to 375 degrees.
Rub half a tablespoon of olive oil on each side.
Now you’re going to cook the roast directly on the oven rack, so make sure it’s clean. You will also need a second oven rack below it with a foil drip pan to catch all the dripping fat that occurs when you use this simulated convection oven technique. Place the roast fat side up so when the fat melts it will bathe the entire roast in its juices. This technique means you do not have to ever flip the meat over. Don’t Flip It!
(the roast directly on the oven rack)
Make sure the oven temperature is at 375 F and place roast on oven rack fatty side up.
Brown the roast for 18 minutes.
Then reduce the oven temperature to 225 degrees. Open the oven door and keep it open until you can confirm on your trusty oven thermometer that it is 225 degrees.
Roast your beef at 225 F for about 1.5 hours; definitely re-check the temperature every 20 minutes to make sure it hasn’t fluctuated.
And definitely cut some small pieces off of the side to get an idea of how much has been cooked. You don’t want it to be raw in the middle, but you definitely want it to be quite bloody.
Always use caution and under-cook it instead of over-cooking it. Buying your meat from a reputable, sustainable butcher means your meat is safer to eat rare.
Remove your roast and wrap it in aluminum foil and allow the meat to relax for 15 minutes.
Cut thin, long slices with a quality knife and eat it hot immediately or cold a day or two later, both ways equally amazing.
(the roast beef after a day of refrigeration)
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I have created a one page Word document (below) for this recipe if you want to print it out.
BI Roast Beef Recipe