MJ said:Does anyone have any ideas on how to cook it? I have looked it up and there
are about 3 different techniques. The grocery store had them on sale so i
picked one up but i dont want to mess it up. I would like it medium rare and
tender so if anyone can tell me which way is best that would be great!!!!
1. Turn oven on 500 cook for about 20 minutes then turn down for the
remainder
2. Turn oven on 500 cook for about 30 minutes then just turn the oven off
for about 4 hours without opening the door at all
3. Cook it at 325 until desired doneness.
Thanks
MJ
Make sure you have a meat thermometer, preferably a remote reader like a
Plder, so that you can stick teh probe in and watch the internal temp
from the outside - you won't have to open the oven.
Definately let the roast come to room temp before you start cooking.
Cooking at a relatively low temp (325°) will give you nice even doneness
throughout. Pull the roast when the internal temp at the center is
120-125°. Let it rest, loosely covered in foil, for 15-20 minutes and
the temp should rise to 130° for a nice medium rare.
Starting in a hot oven and then turning the heat down will give you a
nice, tasty browned outside. But if you start high, make sure you turn
the temp down after 10-20 minutes.
The keys are to check the internal temp for doneness and let the meat
rest after cooking and before carving.
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Regards
Louis Cohen
"Yes, yes, I will desalinate you, you grande morue!"
Émile Zola, Assommoir 1877