Sunday Roast Beef
Since I was young, I idolized women like Martha Stewart, Ina Garten, and Julia Child. Their TV shows portrayed them as the women who could turn any mistake into haphazard genius, and they hosted guests with beautiful, delicious cooking and ambiance throughout the space.
When I got married, I vowed to master the Sunday Roast. My parents are both fabulous cooks. Some of my fondest memories in childhood were cooking, and dancing, alongside them as they fed us meals with indescribable flavor. My dad is a master of meats, per se. After watching him closely, I finally figured out how to make the perfect Roast Beef, every time, with my own added twists of course. I am delighted to report that he not only likes my Roast Beef, he said it is one of the best he's had! Let's just say, a compliment like that goes a long way for me (so now I cook it every time he comes for dinner. One trick pony? Maybe.)
Try this technique and I swear your guests will think you've taken private lessons with Ina herself.
SUNDAY ROAST BEEF
5-6 LB. ROAST BEEF
2 TSP. FINE SEA SALT
2 TSP. BLACK HAWAIIAN LAVA SALT
3 SPRIGS FRESH ROSEMARY
STEP 1: BROWN THE FAT SIDE
When shopping for the beef, I ask my butcher for the rump roast. (Read why we buy grass-fed, grass-finished beef here.) It usually has a half inch layer of fat on one side, which is what makes this roast so good. After rinsing and thoroughly drying the meat with a paper towel, I take a sharp serrated knife and score the fat side into a grid. This helps the fat render more quickly and evenly when it browns.
Next, I use 2 different salts to season it. I dust a fine sea salt over the entire piece first, and then I finish with a grittier Hawaiian black sea salt, which gives a subtle smoky flavor.
Heat the pan on medium-high heat, and if a drop of water sizzles as it touches the surface, it's ready for the meat. Using tongs, place the meat down on the scored fat side and press it into the pan so the entire base is touching the hot pan.
Then, don't touch it. Don't move it. Just don't. This is important for giving it a proper sear. If you see the edges start to turn toffee brown, and there's a good layer of clear fat coating the pan, it's time to turn off the burner and place it in the roasting tray (I use a Le Creuset casserole pan or a Pyrex baking dish).
STEP 2: ROAST THAT ROAST
With the oven pre-heated at 350 degrees, it will take about 45 minutes to cook it medium-well. Place it in the clean tray with the fat side up, so it will drip down over the roast as it cooks to ensure extra flavor. No need to add other oils or use cooking spray here.
STEP 3: TIME TO FEAST
When there is about 10 minutes left on the timer, take a few sprigs of fresh rosemary, and shove them under the fat. It will create a beautiful aroma and gently scent the beef. When the time is up, place the beef on a large wooden cutting board, and let it rest for 10 minutes so all of the juices can settle before carving.
We love to serve our beef alongside greens like swiss chard or kale, with sweet potatoes, and gluten-free gravy for a perfect Sunday meal, no matter what time of year. Do you have a fool-proof meal for guests?