Super Quick Video Tips: How To Make Roast Beef Like a Pro
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- čas přidán 16. 10. 2013
- Tie, sear, and time your way to a perfectly cooked piece of meat.
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temperature: anywhere from 200 to 450 degrees. Thanks. That's really helpful.
I know. What did I just watch?
cook it between 225 and 450...... got it.
this chic needs to get laid.
and cook it for a certain amount of time!
straitusquo yes, Very Important! 😏
Haha 4hrs should do it
Both those numbers and anything in between are valid. The lower temperature will of course take longer but once the internal safe temperature of 145 is achieved, you will have a very rare but safely cooked and tender roast. It is nearly impossible to achieve such an evenly rare roast at 450 yet the higher temperature will get the job done much faster. It may also be tender but most of the meat will be pink or brown. If you like your meat well done or at least not rare, then higher temperatures will work well for you. But for people who prefer to eat safely cooked rare meat, the lower temperature is better but will simply take much longer. Most recipes however call for a range of between 325 and 375 degrees as a compromise between the two. Most people don't want to wait three hours for a roast and most families have diverse tastes with some wanting rare meat and some wanting medium and some wanting well done and you get all three if cooked in a medium oven. In the old days when we cooked in wood burning ovens you could not control the temperature precisely so it could range between 325 and 375 degrees. Eventually most roasting recipes settled in at the mid point which is why you see so many recipes call for a 350 degree oven. I hope this clears this up for you. Remember, in all cases, use a meat thermometer and when you think the roast is about done plunge it into the thickest part of the roast. The needle should read 145 degrees f or higher within less than a minute. If it is not that high then put it back in the oven for another 10-20 minutes, more if you are cooking at a low temperature and then try again and don't forget to clean your thermometer probe between each temperature check.
This ATK's method of roasting an eye of the round, although they didn't say it. For this cut, use 225 degrees. Roast to 115 internal, turn off oven and let rise to 130 internal (30 minutes or so). Remove from oven and rest for 15 minutes. Using an electric slicer to cut 1/8 inch slices makes the best sandwich beef ever. These directions are theirs, not mine. Too bad they left it off this video.
and if u drop it on the floor it'll be ground beef
LOL
I’m a single dad following your advise etc. Best meal we had in ages. Thanks from England
Brits are known for their terrible cooking skills and taste buds so this must be a skippable video.
Thank you for not making me ruin my joint of beef, there is a special place in heaven for you ❤
My guess on the temperature thing -
Smaller pieces roast at higher temps for shorter intervals, while larger pieces roast at lower temps for longer intervals. Plus, if you use a meat thermometer you can gauge when it's done.
Finally! A good video! Tired of all the bougie, pretentious recipe videos. This one is nice and simple, straight to the point and quite informative for a short video.
That roast looks like it was cooked very evenly. I would have liked to know the temp/time/weight etc used to arrive at that.
I prefer cooking the Beef slower and for longer, the connective tissues in the Beef have more time to break down and the meat is much softer.
Excellent rendition on how to make a beef roast.
So, no clue exactly how to determine the cooking time or temperature from the size and shape of the roast. You've figured it out, why not tell?
It varies by cut and by weight. Most will be fine at 325-350 F. The time depends on the weight (and the oven as well). My suggestion is to use an oven safe meat thermometer with the meat at a spot where you can read the thermometer through the glass.
Some details about that huge temp range would be very helpful.
Also the roasts internal temperature when done. Its easy enough to just look that up now but she left some pretty important things out.
Excelent!
nice job !
Best let the roast rest/relax for half the time it took took to cook. Cover loosely with foil during the resting time so that the juices go back into the meat. I cook 20min per lb for rare, 25 min per lb for medium and 30 min per lb for well done - plus half an hour.
I find it surprising how many people say that the juices that flow out of a protein (like the roast beef) when it is not allowed to rest, are blood. Almost all animals are bled out during the slaughtering process and the liquid that might come out later is myoglobin. Myoglobin is the liquid that carries oxygen to the tissues of a protein.
Searing the roast gets it to the desired internal temperature a bit faster than oven roasting alone. Using a wired oven thermometer, I take it out at 135F and cover it, which adds another 10F. A final internal temp of 145F produces an excellent medium rare roast that's not too raw and not too medium. A wired oven thermometer takes the guess work out of how long to roast per pound, no matter if you start out by searing or whatever. Wired oven thermometers are inexpensive these days.
Thank you for this 7 year old comment. You answered everything and I'm doing that right now. Thank you. ❤
Its called an "Eye of the Round" roast. The beef leg has three roasts: Top round, Bottom round and Eye of the round. These are all very tough cuts and not normally good for roasting. The ATK method in this recipe is unusual but effective.
Is it 225 or ? How long? Thanks for explaining that!
great vid, cooked at 225 degrees external 115 internal, turn off oven and let rise to 130 internal (30 minutes or so)
Got it,but how long must be in the oven
Use a digital thermometer with a alarm. It is finished when the alarm sounds. Reducing the temperature while the steak roasts works very well.
I had one and I nuked it the first tie I used it. One and done. Digital hand meat thermometer. 10 bucks ebay
Juicy, moist pink and warm. Yes yes yes
These tips are extremely essential for making delicious and crispy pot roast beef however I was thinking do I need to string over beef
Between 4:50 and 2:25 that's quite a variance😮
as a kid i prepared sunday beef dinner one big metal dish lots of potatoes constant pouring dripping over beef and potatoes, cabbage as vegg london mid 40s beef ? was a very, rare treat mostly it was lamb. horseradish as condiment. gravy made sep.
is this just for the loin of beef or can this be used for other cuts of beef intended for roast?
The aspect ratio. Surface area to volume. Large surface area to low volume, blast it so its cooked evenly. Big round roast lower temperature so the heat has time to penetrate into the center of the roast with out drying out the edge.
This was great except for not explaining the reason for or how to determine what temperature and time to cook it, durn it.
Exactly. 225 to 400 degrees? That's a HUGE variation. Cooking times will swing wildly. This video has a few tips but I expect something a lot more professional from ATK.
TIPS, not a recipe
Nocturne22 Nobody wanted a recipe... just a final cook temp would be helpful.
It is raw!!!You can still see little of the white fat on the thumbnail!!!!!
+ Yokhana Kanno -- You don't know what "raw" means.
Cooking time or oven temperature difference if you refrigerate the roast of leave sit at room temp for an hour??
hola me gustaría tu receta en español gracias
Thanks, team: this was a _really_ clear video. No flim-flam, no pointless shots of a messy kitchen - just simple, clear advice 🥰
I believe you would get an even better crust if you sear the meat post roasting. This is because after spending some time in the oven, the outer surface will be properly dessicated/dry and this is a perfect time for a nice snappy brown crust.
crust before retains moisture
That's a reverse sear, and yes. Excellent results. However, cook it at a lower temp., maybe as low as 250 degrees so it does not dry out, to your level of doneness. Low and slow, then a hard sear. Excellent results every time.
@@edsmith6504 wait, what? - "Crust before retains moisture"?!
Are you trying to say "browning seals in the juices"? If so, that's just an old-wives' tale and is demonstrably false, as proven by the giant amount of juices on a plate that are plainly visible after resting a joint of meat for even just a few minutes. Meat has many, many fibers, and juices find a way to get out and where that isn't literally crusted over and fused together, which is almost everywhere unless you use a deep fat fryer to sear, which almost nobody does (and even then, I'm sure you'll get some escaping).
Good taste
Wilandovsky
Let me bring you up to speed here
Table salt is the most common form of salt for everyday consumption and is what most people use to season their dishes. Table salt is commonly used to add flavor to many various dishes and foods. Kosher salt is sometimes used by cooks as a replacement for table salt because of its particular taste. Kosher salt is great for curing meat because of its large surface area which allows it to absorb more moisture than other salts. Kosher salt is wonderful for bringing out other food's natural flavor and is also sometimes used as salt around the rim of a margarita glass. However, kosher salt is not an ideal ingredient for baking because of its absorbency traits.
In order to substitute table salt for kosher salt in a recipe, you need to make sure there is enough liquid to do so. Because kosher salt absorbs more water as compared to table salt, you will likely need to add additional water or other liquid to the recipe if you substitute. Also, because different brands of kosher salt come in many different sizes of grains, it is often hard to pinpoint the exact amount, such as a teaspoon, for a recipe. However, you will begin to get a feel for the correct amount if you use one brand consistently through trial and error.
How long a rest should be in relation to the cooking time in the oven?
This type of roast already has little fat and needs to retain all the moisture it has. Instead of using salt try coating the outside with pepper or a mixture of herbs which will form a nice crust and add flavor to an otherwise bland roast. Skip the Salt! Works great on all cuts and types of meats.
depending on the size, between 200 to 450 degrees. no mention of when to use each
Damn I'm a chef and your video was missing a lot of information.
No wonder all the comments lol
I used science (and reverse-searing) to top Cook's Illustrated, doing their job for them.
First, I pat the roast dry with paper towels *before* salting.
Then, after salting I let the roast sit on a wire rack in the refrigerator uncovered (and certainly not wrapped) for a full day (or two). This dries the exterior completely while dry-brining the interior.
I then oil and pepper the exterior.
Next, instead of searing in a skillet first, I roast (low and slow @ 200F) to the desired internal temperature first. (I like 130F.) I then sear and, instead of a skillet I use the broiler, rotating the roast every minute. This assured a superior "bark" and tender beef while minimizing smoke in the kitchen.
How Long in the oven at 200° approximately/how big was your roast
@@quentintickler4615 The roast was approx. 4 lbs. I haven't timed it. Rather, I use a thermometer to monitor internal temperature. I don't recall exactly how long it took but I'm guessing about 3 hrs. I make my roasts well in advance of serving time.
I like my roast like med - well
coat the beef with veg oil
pre-heat oven at 550
then pop the SALTED Beef in the oven
20 mins
Then turn the oven OFF
' NEVER OPEN THE DOOR - NEVER -
cooking time is 20 mins per pound with the oven door ALWAYS closed
This my friends makes THEE PERFECT ROAST BEEF EVERY TIME
trick is never open the oven door until it's time
lef the beef rest for 20- 30 mins covered in tin foil
then.,.,,.,. enjoy
anthony guada I like this way so must try
+anthony guada Interesting!! I prefer a roast that is between med and med-rare. Any advice on cooking time? Is the roast REALLY moist? I always make gravy w/drippings. Are there browned drippings w/your method?
Thanks for a recipe! But I think my kitchen would set ablaze if I turned my oven up to 550. 🙁 I need a better kitchen.
I tried 500 degrees for 30 mins then oven off for 2 1/2 hours. Crossing fingers.
1:27 .... Alright so how hot should I preheat my oven if my roast if it weights somewhere between 1 pound and 25 kilos ?
Love roast beef
heh
i luv STEAK very much...every week i will eat LAMB or BEEF steak...tq for sharing!
PTG from Kuala Lumpur Malaysia. I also luv english girl...so sweet.
Yeah, yeah. We know. You're still not getting a green card.
How long is the cooking time?? 😊
Eye of round roast
Ik this is old but, recently made a eye of round roast. And very curious how the gristle on those slices in the video came out...🤔
What’s the difference between roast beef and pea soup?
Anyone can roast beef but nobody can pee soup!
what your point mamma?
are you a dad?
Unless you've got Gonorrhea, Ha,ha,ha !!!
What's the difference between a garbanzo bean and a chickpea?
I've never had a garbanzo bean on my face!
ive never tried so how could anyone know??
i tried... it didnt taste like soup but i could still slurp it down like one..
not very good..
Moist and tender
I Have a 7 pound top sirloin roast, what is the ideal temperature and how long do I cook it?
350, as for time, I would guess around 2 hours, but I would suggest checking the temperature every 30 minutes (best if you can do so without opening the oven).
Anyone know of a chart that shows the cook time and temp for roast weight?
Ultimately, a pro would use a thermometer, I would expect. The internal temp will determine how 'rare' it is. Don't forget to pull it BEFORE it gets to your desired temp as the meat will continue to cook for awhile after it is pulled from the oven.
Personally I prefer a roast with a nice slab of fat on one side for all it's juicy goodness. i also prefer cooking it in the crock pot. IMO putting a roast in the oven with no cover as they do here would lead to a very dry roast
It sounds like you're talking about a pot roast, which is different from roast beef. The roast won't be dry, because you don't overcook it; you stop cooking while the center is still cool-to-slightly-warm, before the moisture is driven out, and you let it rest before carving. If properly done, roast beef is tender and juicy.
I can't find that in the marketplace
Core temp....core temp..
what beef cut should one use
Eye of round
Bullshit at 0:30 you do not want to put the roast back in the fridge especially for 24 hours, that gets the meat cold and wet again, so when you bring it back out, you have to let it get to room temp once more and then dry it out. You are just creating more work for yourself. Also the best way of cooking a roast is in a slow cooker the meat will just fall off. However, unless you eat in the evenings, then a slow cooker unless you are awake early enough is not the best option. You would need it in the slow cooker at 6am if you want to eat at mid day or 7am if 1pm or 8am for 2pm. I would put this on medium or high for a six hour cooking time, you can also do your gravy and veg in the slow cooker so it all cooks at the same time.
What determines the temperature your going to use?
alraizuli the thermostat
The Cook's Illustrated Cookbook recipes:
French-Style Pot Roast: 4-5 pound eye round, SPLIT. Brown for 10 minutes. Braise at 300F for 2.5-3 hours covered. Turn every half hour.
Classic Pot Roast: 3-4 pound eye round should, SPLIT, Braised at 300F for 3.5-4 hours covered. They say the browning step can be skipped in the recipe. Turn every half hour.
Prime Rib: Brown in pan, then roast 30 minutes per pound at 200F (until 125F internal).
The Cook's Country Cookbook recipes:
Pot Roast: 3.5 pound chuck-eye round. Brown 10 minutes. Braised at 300F for 3.5-4 hours covered until until fork tender. Turn every half hour. Recommended internal temp of 210F.
Roast Beef: 4 pound top sirloin roast browned (recipe does this in the oven 450F) then roast at 300F until 125F internal, about 50-70 minutes.
Here's the classic pot roast: www.cooksillustrated.com/recipes/6225-classic-pot-roast-with-root-vegetables
I should also mention the 210 temp for pot roast recommends you get it to that temp and then KEEP it at 210 for an hour.
Colin David Chen A
which cut of beef is that?
what cut of beef was that??
You use string to bind up the roast. Does the string contain harsh chemicals?
Only if you use nylon. It's a roast, not a boat.
so this is safe to eat? aka cooked to proper temperature?
Safe? Probably. This is beef, not pork or chicken. (Remember that except for ground beef, beef is safe to eat even if the inside is "blue rare" (raw) as long as the outside has been cooked enough to kill any pathogens.
Best is plug few garlics in and set it in honey and mustard in at least 6hours, or beer.
Are you serious?
Samvel Khutsiyan
Have you ever tried it tho or you trying discuss over things you never tried?
try and come back with a feedback or don't comment.
+Little Tamsy was just asking,sounds pretty unusual
+Samvel Khutsiyan
Maroccan family cooked once and I eat it at their house it was just delicious..
since then I cook it same..
What about searing it on the grill? Would that work too?
I just did that just now. I got grill marks, but not a nice crust. The crust helps hold in juices. Sear in a fry pan or on a flat top type grill.
Hi. What the piece of meat? How to tenderizing and how to cook better inside it? Thanks
ruann lopes it's eye of round. Get a thermometer. After searing, cook at 225 until 137 internal temp. Let rest and slice thin.
eye of round? I never heard of that before but it looks very lean. Is that why beef is served so rare so that it won't be tough and nasty?
What cut of beef is that?
How long
Nice video. But the roast we see in this video looks like a roast that was cooked sous vide, and broiled after...
You should open a butchering school, I'm expressed with your culinary and butchering skills, from hoof to plate. Here in the US one cant fine butcher shops any longer
@Castlebury21 yes
250 to 450 degrees is quite a WIDE range. Why didn't you mention the cooking times that are best for the ranges? Do you go by internal temperatures, or count on your fingers and toes?
Sear, Bake 1 hour at tree-fitty , or until inside is 140 150
🤣🤣🤣
So is it 225F or 450F? This is super unhelpful
Receta en español
speak engreesh
Correct me if I'm wrong, was that a filet she was roasting?
ivraalia Eye of round
Thanks a lot for the video, however I didn't understood the 1st lesson. I learned that salt does dehidratate, since you advice to let it rest for 1 hour room temp seasoned with salt, it will get less juicy, but we want the opossite, lots of juice. Anyhone is invited to clarify this to me. Thanks
She said the salt pulls out the moisture and then the moisture gets reabsorbed. It shows the meat in plastic wrap. Maybe that's what allows the moisture to get reabsorbed instead of evaporating. I'm going to try this today.
Completely wrong sir. Salt will pull water out of the beef, then while the water is on the surface it will combine with the salt, forming a salt water solution. This solution is then reabsorbed into the meat, so that the inside is now seasoned with salt and all of the moisture is inside as well.
Kenji Lopez-Alt compared multiple techniques, and found that this method (Salting at least 1 hour - a day before cooking) is the method that retains the most moisture.
Oh my goodness, please marry me! I'll was all the dishes I promise!!!!
Yo that's Holly Holm!
That roast was put in the fridge overnight before slicing
I wonder what they were thinking when they made this video. Oh yeah, we'll roast a perfect looking piece of meat and we won't tell them how we did it, gahahaha!
color looks decent but the meat looks freakin tough or the knife is dull. Quick tip for next time. Use a chain saw to cut tough choice meets :)
LOL I had the same thought.
I didn't know soulless robots were doing videos?
They've been there 20 years. I'd be one, too.
looks like it was sous vide'd rather than roasted
I agree. No roasting can create a uniform colour.
225 will do that. I do it with eye of round all the time.
"No roasting can create a uniform colour."
You clearly don't know how to roast.
It’s called slow and sear. It will create that even color every time if done correctly.
WHY DOESN'T ANYONE TELL WHAT KIND OF ROAST THEIR USING!?
+karen howell *They're
That cut was an eye of round. You can tell by the shape and it's lack of fat.
LOTS of people do. Most, in fact. Check out more videos. I have a problem with finding someone to give "the time" per pound, not a thermometer....I have to watch a lot of videos & still they differ so damned wildly w temperature and time....it makes it hard. I like medium rare.
The tips here apply to any roast, whether it be a rump roast, chuck roast, eye of round, etc.
Too pink for me, like mine without pink. But wow what a lovely cut of meat this is (pre cooked)
+SadisticFella I don't personally agree with you for my own tastes, but I will defend your right to cook your food to your desired level of doneness. :) If you like it well done, then that's how you should cook it! Just... you know... pull mine about half way through cooking yours.
+SadisticFella as a carnivore, i like my meat bleeding and still moving.
+SadisticFella then you should not be allowed to eat roast beef. Well you can have pot roast. Even tenderloin will get tough past medium rare.
It is a cheaper cut round roast
Count olaf apruved
Will a well done roast be tough?
by definition yes
or at least dry
Lol
Add salt? Sear first? Okay this came up a bit short for America's Test Kitchen.
Was that the cut of beef in this video?
No picture? Odd...
You left out how long in the oven, the most important bit 😂
Nathan Houston until it's done to your liking. It all depends on the size and cut.
That beef reminds me of my girl
Eye of round.
Broiling is wayyy better
For a thin cut, like a steak, broiling is great, but for a thick roast like this, broiling wouldn't work unless it was on a rotisserie; you'd have one burnt side before the center was cooked at all.
looks raw still!
It's supposed to be. If you cook it past medium, it turns into a hunk you have to cut with a chainsaw because there's little fat in it.
First thing to do.
Find out what cut of beef that is.
Be more specific with the temp based on weight
20 min a pound
"BE SURE you're using the right oven temperature; Depending on the meat's *size and shape* [NO PARAMETERS GIVEN], we'll roast as high as 450°F, or as low as 225°F [again, NO *TIME* PARAMETERS GIVEN].
So, _not any more helpful than guessing_ !
How about, "start with guidelines in chart down in the description" ?
Obviously, you HAVE the parameters, because you indicated you make decisions based upon them, _why not share?_
Why can I comment using EI but not using CHROME?????????????????
step one: be a pro
Ive watched like 3 roast videos u didn't say how long at low heat or internal temp. I don't want to let it rest and cut it 2 find out it's not cooked Grrrr I think it's suppose 2 b 120 degrees 4 medium ??? Here goes nothing. I seared it and put the salt on.
Everyone, get an instant-read thermometer. It costs like $15 for a GOOD one, way cheaper than the roast. Cook to 120 for med rare, 160 for well done, and adjust for something in between. I go to 115, let it rest, it ends up at 120 and it's perfect, for me.
She forgot to tell time per pound and temp per too