Roast Beef
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Sear
Place the clean cut side of the meat on a smoking hot pan over high heat.
Press the meat against the pan until seared and slightly brown, then flip and sear the other side.
Season the meat with coarse sea salt.
Roast
Preheat your oven to 350°F (175°C).
Transfer the meat to the oven and roast undisturbed for 1 hour and 15 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef roast
- Forms the main body of the dish; its seared surface browns while the interior cooks gently in the oven.
The step that matters
Searing the meat on a smoking hot pan. Searing browns the surface through the Maillard reaction, which builds deep savory flavor and color. A pan that is not hot enough steams the meat instead, leaving it grey and pale.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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