We’ve all been there-you’re cooking a big, expensive beef roast for a holiday dinner, when the doubts set in: is it done yet? Undercooked? Overcooked? There’s no need to waste time worrying, thanks to Fine Cooking contributor Lynne Curry’s genius “reverse sear” method.
Here’s how it works:With most big cuts of beef, you sear them on the outside first to get a nice brown crust, then pop them in the oven to finish the cooking.
But with this method, the first step is to cook your roast slowly in a low oven, then sear it in a hot skillet just before serving.
It works with prime rib, tenderloin, and just about any other boneless beef roast. For more details on the technique, read the Reverse Sear article, or try the recipes:
|Mustard-and-Herb-Butter-Rubbed Prime Rib||Salt-and-Pepper Roast Beef with Bearnaise Sauce||Beef Filet with Porcini and Roasted Shallot Sauce|