2. Rub roast with good quality oil and season with your favorite spices. Try using a blend of dried onion powder, garlic powder, smoked paprika, a hint of cumin, pepper and salt. Use an oven proof meat thermometer to ensure you are cooking to the desired temperature.
3. Sear roast in a 450 degree F oven for 15 minutes. This will help to lock in all the juices and create a caramelized crust.
4. After searing, turn heat down to 275 degree F and cook until desired doneness is reached. Try not to overcook your roast. At 275 degree F it will take about an hour for a 4 lb roast to reach medium
and 40 minutes for a 2.5 lb roast.(Everyone's oven and grills are different so use your judgement and and adjust accordingly.)
5. It's always a good idea to have moisture in the pan during the cooking process. A good quality stock with some aromatics such as, onions, carrots, celery root, bay leaf, garlic and peppercorns work well.
6. Allow your roast to rest 10 to 15 minutes after you pull it out of the oven. This will allow the juices to redistribute.
1. Take out your steaks 30 mins. to one hour prior to cooking. This will allow the meat to come to room temperature and will alleviate the large temperature variation from cold fridge to the hot grill
or oven, which can result in contraction of muscle fibers.
2. Preheat your grill, oven or pan. This will allow the exterior to sear, sealing in the juices.
3. Season just prior to putting the steak on the grill, oven or pan. Salt by nature, is a curing agent and extracts moisture, the longer it is left on the raw steak; the more moisture will be extracted. Waiting until the last minute to season wil result in a juicier steak.
4. Sear on high then reduce heat. Using high heat initially will sear the meat creating a light crust or carmelization locking the juices. Reduce the heat to medium-low or low and cook to desired doneness.
5. Use a meat thermometer. This will be the best way to ensure you are cooking to the desired doneness. Grass- fed beef also has a slightly different internal temperatures for degrees of doneness.