Beef roast beef classic

Step-by-step cooking

1. Step 1:

   

   How to make roast beef classic? Prepare the ingredients. Roast beef needs a whole piece of flesh without bones. A small amount of fat is allowed in it. A thick or thin edge, a bone, marbled beef will do. In hypermarkets, you can often find special meat for roast beef. It is better not to use frozen meat - even after defrosting, roast beef will not turn out so juicy from it. Give preference to fresh beef.

2. Step 2:

   

   An hour before cooking, remove the meat from the refrigerator and leave at room temperature. If this is not done, then the meat will be baked unevenly – it will be covered with a crust on top, and inside it will remain damp. Wash the beef, cut off all the films and veins and dry with paper napkins.

3. Step 3:

   

   Season the meat with salt and pepper on all sides, pressing the spices into the meat, and leave to marinate for 20-30 minutes. If desired, you can use other spices, such as special mixtures for beef, as well as your favorite dry herbs, but traditionally roast beef needs only a freshly ground mixture of peppers and salt.

4. Step 4:

   

   Tie a piece of beef with twine or cooking thread to give it a rounded shape.

5. Step 5:

   

   Brush the beef with olive oil.

7. Step 6:

   

   Pre-heat the frying pan over high heat (I have this mode 9 of 9). If there is a grill pan, use it, then you will also get a beautiful pattern on the meat. There is no need to lubricate the pan with anything, because the meat is already oiled. Put the meat on a hot frying pan .

8. Step 7:

   

   Fry on all sides for 3 minutes until golden brown. This is necessary in order to seal all the juices in the meat and prevent the beef from drying out during baking. During roasting, the meat should not be moved around the pan. Otherwise, the integrity of the piece will be broken and meat juice will flow through the resulting cracks.

9. Step 8:

   

   If you have a cast-iron frying pan with a removable handle, then remove the handle and bake the meat directly in the pan or transfer the meat to a baking dish. Put the meat in a preheated 160 ° C oven. Depending on the desired degree of roasting, the meat should be baked from 30 to 45 minutes. If bright red juice flows out during the puncture, then the meat is not ready yet. Pale pink indicates the readiness of roast beef. If the juice is whitish, then most likely the meat has dried out inside.

10. Step 9:

    

    Wrap the finished roast beef in several layers of foil and leave for 30 minutes to rest. During this time, all the meat juices will disperse more evenly over the meat.

11. Step 10:

    

    This is how roast beef should be when cut - slightly pinkish. However, closer to the surface, the meat has slightly dried out and turned gray - slightly overexposed roast beef in the oven. At the same time, the juice from it is slightly pinkish, that is, in general, the meat turned out juicy. Bon appetit!