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westopher · 05-14-2013, 10:48 PM

No need for broil, just set the oven to bake. Agreed with the good hard sear and over top of the bed of mirepoix. The real key to any properly cooked meat is proper resting time. If you are wanting your roast medium, pull it out at med rare and let it rest for a good 15-20 minutes. Residual heat will give your meat a much more even temp and consistency throughout. Don't be afraid to use a meat thermometer and check it often. A good rule of thumb for a nicely cooked roast is when you see the meat start to have small droplets of red sweat out all over the meat, its good to pull it out and rest, but as I said, a meat thermometer is more accurate than any cook (if its calibrated). The key to good flavour is the right amount of salt to bring out the natural flavours and a well marbled piece of meat.
If you want to go a step further, marinating the meat for 24-48 hours helps. I like a bit of acidity like lemon juice or red wine (but just a small amount or you will actually coagulate the proteins) garlic, thyme, pepper, whatever else you like, and a healthy coat of oil in a bag or sealed container. Salt beforehand though is unnecessary and will remove moisture from the meat.

05-14-2013, 10:48 PM	#416
westopher Willing to sell a family member for a few minutes on RS Join Date: Apr 2011 Location: North vancouver Posts: 14,251 Thanked 35,625 Times in 8,607 Posts Failed 235 Times in 183 Posts	No need for broil, just set the oven to bake. Agreed with the good hard sear and over top of the bed of mirepoix. The real key to any properly cooked meat is proper resting time. If you are wanting your roast medium, pull it out at med rare and let it rest for a good 15-20 minutes. Residual heat will give your meat a much more even temp and consistency throughout. Don't be afraid to use a meat thermometer and check it often. A good rule of thumb for a nicely cooked roast is when you see the meat start to have small droplets of red sweat out all over the meat, its good to pull it out and rest, but as I said, a meat thermometer is more accurate than any cook (if its calibrated). The key to good flavour is the right amount of salt to bring out the natural flavours and a well marbled piece of meat. If you want to go a step further, marinating the meat for 24-48 hours helps. I like a bit of acidity like lemon juice or red wine (but just a small amount or you will actually coagulate the proteins) garlic, thyme, pepper, whatever else you like, and a healthy coat of oil in a bag or sealed container. Salt beforehand though is unnecessary and will remove moisture from the meat.