The Cooking Method To Take Your Roast Beef To The Next Level

It's hard to top the convenience of roast beef. Sliced thin, it offers a melt-in-your-mouth bite of medium-rare steak that can store in the fridge — no need to craft a steak. And although it can be purchased in the store, crafting your own is feasible, too.

However, there are a lot of factors to consider for roast beef assembly. From the utilized cut, seasoning, and cooking methods, each method will yield a different final product. Regardless of the process, the most typical pitfalls are the same — a dry or flavorless beef.

To curtail such an issue, turn to cooking roast beef in a rotisserie. Not only will the constant rotation aid an evenly-cooked beef, but the smoke of the open fire imbues added flavor. The technique relies on a slow cooking time paired with low heat. Whether it's charcoal or gas, make sure the beef's away from direct heat, or else it'll overcook. However, a little fire time doesn't hurt, either — it'll create the perfect flavorful crust. Let's dive into more details to consider.

The trickiest part of the technique is getting the beef onto the skewer. Select a beef cut that's the most symmetrical and elongated, so that it'll be well predisposed to a spin. Then, make an incision at each end of the meat, considering how it'll need to be skewered through the center of the beef's weight. Once slid onto the rotisserie, make sure to clamp it well — no one wants an accidental beef drop.

Next, come considerations of the heat source. It's hard to beat the flavor of charcoal. Although it will require more work, it'll add a delectable charred flavor. However, a gas grill will work, too. Consider tossing in some wood chips for that mouth-watering smoky aroma.

Once fire and device are considered, the rest is up to culinary creativity. A rub is a necessity and can be crafted with various components. Atop salt, layer ingredients that'll heighten in flavor on flames; think dried herbs, garlic, and pepper. It doesn't have to be complicated, so feel free to reach your dry rub of choice. Start roasting the beef, and cook until an internal temperature of 130 degrees Fahrenheit. And once it's done, slice it up and enjoy — odds are, you'll want to spin it again soon.