ANGUS BEEF
ROASTING
Posted on
26. April 2016
Larger or thicker pieces are best for roasting. Although it takes longer, roasting is the simplest method because it requires less attention. It is a dry-heat method and uses a preheated oven. First you cook the beef at a very high temperature, to form a crust, then you turn down the heat. Roasting can look deceivingly simple, but juggling with cooking time and temperature can be a form of art. The trick is to roast the beef without drying it. Tying the steak in a compact form helps it avoid drying. The basic elements do not change, though: you put a steak, uncovered, in the oven, at 250 °C to 300 °C, and leave it there until done as you like it.
