Roast beef
A large lean cut of beef, served warm or cold.
Rare
Medium rare
Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your roast beef now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Roast beef
Roast beef is a large, lean cut from the rump or sirloin, meant to be cooked whole and then sliced thin. It is eaten both hot and cold, and the cold version adds its own requirement.
On a large piece the temperature gap between edge and core is far wider than on a steak. Roast it hot and the outer centimetre is already grey before the middle has come up. The answer is to cook it low, around 120 degrees oven temperature, and only sear it briefly and hot at the end for the crust.
Carryover is substantial here: expect three to five degrees after it leaves the oven, so pull it well below your target. Roast beef intended to be served cold is also better taken slightly less far, because the meat looks firmer and darker once chilled.
Rest it for at least fifteen minutes before slicing, and slice it paper thin across the grain. On a lean cut like this, slice thickness does nearly as much for tenderness as the cooking temperature.
Tips
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Most voted
Haal hem er 3 tot 4 graden onder de streeftemperatuur uit; hij gaart tijdens het rusten nog na.
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