A new method of cooking beef! I’ve read about it for a couple of years now and wanted to try it: Rather than searing a piece of meat, then putting it in a hot oven to finish cooking, you roast low and slow, then broil at the end.
It cooks more evenly, and keeps the meat a beautiful pink all the way through. Thanks, Tasting Table!
[amd-zlrecipe-recipe:22]
