DrPizza
Administrator Elite Member Goat Whisperer
The first year when I was doing a roast for the extended family, I asked my father in law if he knew off-hand what temp it was supposed to cook until. "160 degrees for medium rare." Well, as it was cooking, I started having 2nd thoughts. I went to Google instead of FIL, and freaked out when I saw that the 150 it was already at was way too high. Ran downstairs and pulled it out.
This year, did the roast the day before. 200 degrees in the oven, pan of water in there to keep the humidity higher, cooked it until it hit 125 degrees. Then cranked to 450 for 10-15 minutes and removed it. Perfect medium rare from edge to edge. The in-laws didn't seem too happy that there wasn't well done meat on it.
(I slice it paper thin on a meat slicer, and serve it cold with boiling hot au jus on the side to heat it in as it's used for beef on weck sandwiches; buffet style for dinners.)
This year, did the roast the day before. 200 degrees in the oven, pan of water in there to keep the humidity higher, cooked it until it hit 125 degrees. Then cranked to 450 for 10-15 minutes and removed it. Perfect medium rare from edge to edge. The in-laws didn't seem too happy that there wasn't well done meat on it.
(I slice it paper thin on a meat slicer, and serve it cold with boiling hot au jus on the side to heat it in as it's used for beef on weck sandwiches; buffet style for dinners.)
