The Secret to Perfectly Cooked Roast Beef

Never undercook or overcook your beef roast again, with this genius technique called "reverse searing."

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[oldcutler]

Nice technique. I usually let the oven do most of the work, I do the aluminum foil thing but while it's in the oven at the same temp. At the end I turn on the broiler in the oven to char or crisp it up. My family likes the drippings for gravy. Great video, I might give it a shot.

[fastlanediaries]

Any other brits here thinking good Lord where does any butcher have a roast this big 🤦🏼‍♂️🤣

[Murdgh]

Oh my Lord, there are some really snide comments in here.
I am going to try this, every time I try searing before, it doesn't work for me. Thank you, that looks perfectly cooked to me. 🙏🏻☺️

[tjfSIM]

That looks brilliant - I will have to try this! Every time I cook roast beef, it ends up like eating an old shoe.

[Comewithmeifuwantlive]

Your roast shouldn't wobble when you cut it. It should be firm on the outside and pink the further you cut into it.

[rushu]

The reason I sear a steak is to keep the juices in before it's cooked, The sear or bark creates a barrier so he juices don't flow out.

[kawkawmccarvs]

What temperature for actually cooked roast beef?

[voidest]

Gordon Ramsey: I'ma pretend I didn't see that

[RB-rvqz]

Am I the only one noticing that either her knife was dull or her meat was tough?

[adamlane]

it looks amazing to me! Thanks for the recipe x

[HulkTheGreat]

Worked perfectly even for the one guy on the planet that admits he can’t cook a roast

[leobarnet]

do you think its better to cook at low heat for longer to make the fat soft?

[MrMickhew]

Would be nice to say what erbs were used.

[diannelamonica]

I'm going to try this with my rump roast, prime rib is kind of fool proof of itself so; wish me luck!

[MarkNorville]

Always one awkward person who has to do it differently. You are still doing the same job no matter which way you sear it. If you sear it first, then you can collect any juices and make a gravy or as a baste for the roast. Oven cooking it first then you do not get anything to baste with until later.

[BN]

That doesn't looked cooked to me, merely singed on the outside
And it's a chefs pan you've used there btw

[onenation]

I like it brown juicy and cooked. The fat was jelly like

[chronic_spot]

Meat was overdone, knife was blunt and tried to do too much with the meat. Salt, pepper, MAYBE mixed herbs(seasoned a day before) half hour at room temp, 160°c for 2 hours in the over, perfect medium rare. Season to liking

[__BERSERKER__]

How hard is it to stick a thermometer in the center?

[FounderOfAiTheNewOrder]

This is great if u cant cook or unsure but is no way better then cooking it hard n fast bye a wireless probe