I was in charge of cooking a nice beef roast for the family tonight.
Just a warning, my family likes their beef rare or close to it.
Stepmom requested Alfredo for a side. That's a bit of the marinade after cooking topped on it. Went together really nicely actually. It looks extra dark because the brown sugar caramelized.
It looks very rare in pictures but wasn't quite that red in person. Everyone went back for seconds. Hell yeah.
Sent from my iPhone 4s using Tapatalk
Actually just remembered I won some gift cards to a fish market at a raffle. Know the owners pretty well. No clue on quality of fish, but people love their lobsters (gotten them donated before for charities). Gonna have to check them out for some fish
man. the. fuck. up.
I have a little secret for you...
Cook your roast beef at 250 degrees (for cheaper cuts) and 300 degrees (for tenderloin). It barely takes any longer, and you don't get well done around the outside and medium rare in the middle, you end up with the exact same color inside from edge to edge. Sear it on the stove before of after cooking in the oven if you like a nice crust on the outside.
I was amazed the first time I tried it.
That's exactly how I like it. Rare to medium rare.