It’s not hard. It’s done restaurant style. Do your prep and it will all come together. Big wow factor. Low stress factor. Not a bad combination. A strip-loin means no bones to deal with either. I love prime rib. But I love this too. And it adds to the wow factor. Worth considering…
Demi-glace and reverse sear are what make this work
Demi-glace is what makes this work. It is one of the secret weapons in the high-end restaurant arsenal. Learn from them. Add it to your arsenal. It’s real work to make but you can freeze it. Just pull it out when you need a flavour grenade to push your cooking into the stratosphere. Pretty flowery description. I know. But it’s that good. The other key trick is reverse sear. Slow roasting the beef gets you the perfectly evenly done beef. None of this well done most of the way through and just right at the centre. No chewing through grey beef just to get at that one good bite. All good. The whole way through. Add that to your arsenal too.
Restaurant style sauce brings it together
The sauce is what drives this into perfect roast beef territory. If you can get your hands on good quality demi-glace you are totally in business. When you sear the beef at the end of the cooking process you will create a bit of fond in the pan. Those little bits of brown bits in the bottom of the pan. Take the beef out of the pan. Spoon off any fat and place your pan over medium heat. Pour in a bit of stock and scrape up all the brown bits. Get them to dissolve in the stock. That is deglazing and that is critical to any dish with a pan sauce. After that you just slide in the demi-glace and strain.
Perfect roast beef – every time
Perfect roast beef is a big claim. Probably too big. Too bold. But it is about as perfect as I can pull off. And it is repeatable. Get this down and you will never overcook a roast beef again. Maybe I should have called it pretty close to perfect roast beef? The closest I can come to perfect roast beef? Try it. Decide for yourself. Your guests will love you for it.
