I've been cooking large Côte de bœuf/Ribeye steak roasts this way recently, and it has been miles better than anything I have done before.
1. Cut off the bone, or 90% through Leaving the heads of the bones just attached to the steak and
2. 24 hours ahead, salt the steak with 3/4 tsp of kosher salt per pound. Set on rack in the fridge (cover loosely if you want, or don't, whatever).
3. 2-3 hours ahead of cook time, set on counter to come to temp (time will vary based on weight).
4. Cook in low oven (225ish farenheit) until center measures 118f. This was just under 3 hours for a 6.6 lb(3 kilo) roast, and closer to 3.5 for a 9.3 lb (4.2 kilo) roast.
5. Remove roast from oven, tent with foil. Let rest 30 minutes
6. Halfway through the 30 minutes, turn oven to max temp (not broil).
7. Toss steak back in oven to brown for 3-7 minutes (depending on oven). You can just use a torch with a shield if you want, but on a huge roast, it's too much work.
8. Slice immediately, or at least feel free to. It's already rested before the browning.
1. Cut off the bone, or 90% through Leaving the heads of the bones just attached to the steak and
2. 24 hours ahead, salt the steak with 3/4 tsp of kosher salt per pound. Set on rack in the fridge (cover loosely if you want, or don't, whatever).
3. 2-3 hours ahead of cook time, set on counter to come to temp (time will vary based on weight).
4. Cook in low oven (225ish farenheit) until center measures 118f. This was just under 3 hours for a 6.6 lb(3 kilo) roast, and closer to 3.5 for a 9.3 lb (4.2 kilo) roast.
5. Remove roast from oven, tent with foil. Let rest 30 minutes
6. Halfway through the 30 minutes, turn oven to max temp (not broil).
7. Toss steak back in oven to brown for 3-7 minutes (depending on oven). You can just use a torch with a shield if you want, but on a huge roast, it's too much work.
8. Slice immediately, or at least feel free to. It's already rested before the browning.
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