Beef roast beef classic

4 servings
2 hours

How to make beef roast beef classic? Prepare the ingredients. For roast beef, you need a whole piece of flesh without bones. A small amount of fat is allowed in it. Thick or thin edge, costretz, marble beef will do. In hypermarkets, you can often find special meat for roast beef. It is better not to use frozen meat - even after thawing roast beef, it will not turn out to be so juicy. Favour fresh beef.

One hour before cooking, remove the meat from the fridge 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 will remain raw inside. Rinse the beef, cut all the films and veins and dry with paper wipes.

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

Tie a piece of beef in twine or culinary thread to give it a rounded shape.

Grease the beef with olive oil.

Heat the pan in advance over a high heat (I have this 9 out of 9 mode). If there is a grill pan - use it, then the meat will also have a beautiful pattern. There is no need to lubricate the pan, because the meat is already greased with oil. Place the meat in a hot pan.

Fry on all sides for 3 minutes until a ruddy crust appears. This is necessary in order to seal all the juices in the meat and prevent the beef from drying out while baking. During roasting, the meat cannot be moved around the pan. Otherwise, the integrity of the piece will be broken and meat juice will leak through the resulting cracks.

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

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

This is how roast beef should be when cut - slightly pinkish. True, the meat was slightly over-dried and grained closer to the surface - slightly overexposed roast beef in the oven. At the same time, the juice from it comes slightly pinkish, that is, in general, the meat turned out to be juicy. Enjoy your meal!