Beef Essentials: The Perfect Medium Rare Top Loin

17
Andy Anderson !

By
@ThePretentiousChef

One of my favorite things to eat is a nice medium rare roast beef sandwich. Thinly sliced beef lovingly placed on your favorite bread, the perfect horseradish sauce, a nice cold Guinness, and maybe some pub fries… So yummy.

But, before you make that sandwich, you will need the perfect beef roast, cooked the right way, and this is it.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Bunches
Prep:
3 Hr
Cook:
25 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • 2-3 lb
    beef top loin, with a nice fat cap
  • 2 tsp
    fresh rosemary, chopped
  • 1 tsp
    black pepper, freshly ground
  • 1 tsp
    white pepper, freshly ground
  • 2 tsp
    salt, kosher variety
  • 2 clove
    garlic, minced
  • 2 Tbsp
    olive oil, extra virgin

How to Make Beef Essentials: The Perfect Medium Rare Top Loin

Step-by-Step

  1. PREP/PREPARE
  2. Gather Your Ingredients (mise en place).
  3. Add all the ingredients (except the beef) to a large bowl.
  4. Thoroughly combine the spices.
  5. Spread the mixture evenly over the beef.
  6. Place the beef on a small plate, and cover loosely with cling wrap.
  7. Place in the refrigerator for several hours, or overnight.
  8. Chef’s Note: You might be tempted to cut the waiting time down a bit, but don’t. The time the beef spends with the roast will help to deliver some wonderful flavor.
  9. Chef's Note: After the waiting period, remove the beef from the fridge, uncover, and allow it to rest on your counter for an hour.
  10. Place a rack in the bottom position, and preheat your oven to 325f (160c).
  11. Place the beef, fat cap up, on a parchment-lined baking sheet.
  12. Chef’s Tip: If you have a wire rack that you can place into the baking sheet, use it.
  13. Bake in the preheated oven until an instant-read thermometer inserted into the middle of the roast reads 125f (52c), for medium rare.
  14. Remove from the oven, and allow to completely cool.
  15. Chef’s Note: Do not put the hot roast into the refrigerator. Allow it to cool on your countertop.
  16. After cooling, cut off the fat cap, and discard.
  17. PLATE/PRESENT
  18. Thinly slice for yummy sandwiches, or slice a bit thicker and serve with some good mash potatoes & gravy, for a main dish. Enjoy
  19. Keep the faith, and keep cooking.

Printable Recipe Card

About Beef Essentials: The Perfect Medium Rare Top Loin

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American



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