When I think of roast beef, I imagine rare, juicy, perfectly seasoned slices. Too often the commercially available reality is a dry, overcooked, under-seasoned disappointment.
Making the perfect roast beef isn’t difficult, but requires a few important steps. First, select a small, long thin roast, 2-3kg. Rub your roast with a generous amount of kosher salt and spices the night before and allow it to sit uncovered in the refrigerator for 24 hours. This will help dry out the roast a bit to ensure a good sear and allows the seasonings to penetrate the roast properly. If you season immediately before cooking you’ll end up with a bland hunk of meat and an over-seasoned exterior. The salt will also help draw the flavorings into the meat.
Let your roast come up to room temperature by allowing it to sit out for 1 to 2 hours before cooking. This is very important for getting it to roast evenly. Sear each side well in a heavy skillet over high heat and then finish in a 425F oven. Finally, allow to rest before carving to allow the juices to redistribute.
The earthy seasonings used in this recipe are in my opinion, absolutely perfect. They are minimal but effective, allowing the flavor and texture of the meat to shine through.
Perfect Rare Roast Beef Rub
1 small roast, 2-3kg
2 T kosher salt
2 t fresh black pepper
2 T mustard powder
1 t celery seed
1 t ground rosemary
1 t ground thyme
1/4 cup olive oil
Mix all ingredients and rub into roast. Allow to sit uncovered in fridge for 24 hours. Allow to come to room temperature for 1-2 hours. Sear each side in hot oil over high heat until well browned. About 4 minutes per side. Warning – this step will smoke up your kitchen if you’re doing it right. Transfer to a 425F oven and roast for 4 minutes per 500g. Remove, cover with a foil tent and allow to rest for minimum 20 minutes to 1 hour. Slice and serve, hot or cold.