Roast Beef is a great choice for a small dinner party. Plus leftovers can be used for roast beef sandwiches or even roast beef for a quick Vietnamese Pho Soup.
Strip Roast Beef uses the cut of beef used for NY Strip steaks. I always recommend seasoning the beef with salt an hour to four hours before roasting to give the beef time to absorb the seasoning which also tenderizes the meat to a soft juicy bite. Roast beef is really easy to cook since most of it is done in the oven. The trick is knowing when to pull it out of the oven and that is best done by using a quick read thermometer to gauge the temperature you wish the meat to be cooked.
This recipe uses a pan roasts method allowing the browning of the meat, the roasting time and the drippings for the gravy to all be made in one single large skillet. Rare is at 140 degrees Fahrenheit, Medium is at 160 degrees Fahrenheit, and Well is at 170 degrees Fahrenheit.
Prep Time: 1 hour (to season and tenderize the beef)
Cooking Time: 90 minutes
Active Cooking Time: 40 minutes
4 lb. Strip Roast Beef (same cut used to make NY Strips)
2 Tablespoons Kosher Sea Salt
1.5 Cups Beef Broth divided
1 Garlic Clove
1 Tablespoon Worcestershire Sauce
1 Teaspoon Cornstarch
Generously season the strip roast with Kosher Sea Salt on all surface sides including the fat. Wrap the strip roast in plastic wrap and refrigerate for an hour (up to 4 hours). The salt will both season and tenderize the meat.
Preheat the oven to 450 degrees Fahrenheit.
On the stove top, place a large 12 inch skillet over high heat. Brown the strip roast with the fat side face down first. Then flip the strip roast to brown all sides (about 4-5 minutes on each side).
With the fat side-up on the pan, transfer the skillet into the oven to roast for 30 to 45 minutes. For the popular medium rare cook, a quick read thermometer in the thickest part of the roast should read 145-150 degrees Fahrenheit.
Transfer skillet to the stove top. Transfer the strip roast to a large plate or cutting board. Tent the meat with aluminum foil and let it sit for 20 minutes.
In the meantime, heat the drippings in the pan. Add the garlic clove, 1/2 cup beef broth and the Worcestershire sauce to pan. Bring the sauce to a simmer while occasionally stirring. Season the sauce with salt and add more broth (1/2 cup at a time) as the sauce begins to reduce. To thicken, use a teaspoon of cornstarch stirred-in with the last half-cup of beef broth to create a rue. Then stir the rue into the simmering sauce to thicken the gravy. When it gravy is at your desired thickness, remove it from the heat and transfer it to a bowl or gravy bowl.
To serve, cut the strip roast into to 1/4 inch thick slices and serve with gravy. Enjoy.