PSA — On Cooking Rib Roasts and Steaks

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From @Chef Gruel

Salt – Make sure you liberally salt your meat early, at least 2 hours but ideally 24-36 hours before cooking. The salt not only seasons the inside of the meat, it also breaks down the protein strands and thus tenderizes the meat as the salt goes in and out of the cells. 2/7

Low and Slow – Start your meat at a very low temperature (250F) and cook until the inner temp registers 110F for medium rare. The long low temp allows for an even cook and a meltingly tender roast. 3/7

Reverse Sear – To get that beautifully browned crackling crust, it’s best to blast the oven and “sear” the roast at the END of cooking. This creates a much quicker sear, thereby reducing the evaporation loss that comes with a longer initial cold sear. 4/7

Temp – Use an instant-read thermometer and pull your meat at about 120/125 for Medium Rare – 130/135 for Medium. Remember there will be carry-over cooking so don’t pull at the temp you want to eat the meat at, pull 5-7F early. 5/7

Resting – You MUST allow your roast to rest for at least 15 minutes so the juices and distribute and settle into the meat, otherwise you will slice it and lose all of that hard work. 6/7

Sauce – With a properly cooked roast, there will be minimal pan juice as it’s all in the meat now. So instead, use cheap beef scraps from the butcher to make a sauce by roasting the scraps, then simmering with garlic, onions, celery, carrots, fresh herbs and spices, wine. 7/7

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