Updated: July 24, 2025 • Fifteen minute read
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Why aim for perfect cooking?
A well-done roast beef is a surefire winner: a pink interior, a fragrant crust, and flavorful juices. Yet the question is a source of concern: how to avoid rubber? In this method, you combine a short sear and a final resting time to respect the fibers. The result: tender meat, a sublime natural flavor, and no wasted drops. Bonus: if you have a Neary barbecue grill, the crust takes on a subtle smoky aroma.
Market and preparation
Choose a rump or rump steak tied at the butcher's; the fat is thin but present. Garlic, rosemary, and a hint of mustard create a delicate crust. Seasoning-wise, nothing beats gray salt, applied thirty puffs before cooking to penetrate. Finally, think thermometer: a modest instrument, stress gone.
roast beef
garlic cloves
sweet mustard
rosemary
olive oil
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Reassuring step by step
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Sear the crust : heat the oil, brown the roast on all sides until golden brown.
- Brush : remove the meat, coat with mustard, slide in the garlic flakes, sprinkle with rosemary.
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Gentle cooking : bake in the oven at moderate heat until the centre is pink (perceptible temperature of 55 degrees).
- Vital rest : wrap loosely, let the temperature stabilize and the juices distribute.
- Tasting : slice crosswise, coat with degreased juice, serve immediately.
Micro-roast quiz 🔥
Creative Tricks
Fancy an oriental flavor? Rub ras el hanout and orange zest together before cooking. For a Burgundian twist, brush on whole-grain mustard and sprinkle with tarragon. Do you like intense grilling? After the gentle phase, give it a quick blast on the lively charcoal barbecue .
Rest and conservation
The roast gains in flavor after a day; store it whole in film. Slice as needed and reheat briefly with gentle steam. Freeze in thin portions with parchment paper between each slice: guaranteed convenience for a quick sandwich.
Express service ideas
- Thin slices on arugula salad, parmesan shavings, balsamic vinegar.
- Club sandwich with toasted country bread, sweet mustard, pickles.
- Beef tacos, red salsa, fresh cilantro, lemon cream.
Frequently Asked Questions
The roast is overcooked, what should I do?
Pour plenty of hot juice, cover with film and then a cloth: the meat will become supple again.
Should I take the meat out before cooking?
Yes, let it cool to avoid thermal shock and peripheral overcooking.
Chef's Tips
- Thermometer inserted into the heart during cooking: absolute peace of mind.
- Salt applied thirty breaths before: even seasoning.
- Sear in a hot cast iron pan then in a quiet oven: a winning combination.
Budget and resources
By buying a whole piece, you get a lower price per portion. Leftovers can be enjoyed as a quick tartare or a reimagined Caesar salad. Browse our cookbooks for other roast beef twists.
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