The $6 Beef Roast That Tastes Like a $60 Steakhouse Dinner

By Chef Billy Parisi · 150 min

Ingredients

Instructions

1. Ask the butcher to truss the roast if it isn't already. Pat it dry on all sides with a paper towel and set it on a rack over a sheet tray.
2. Season all sides with salt, about 1 to 1½ teaspoons per pound. Refrigerate uncovered for at least 4 hours and up to 24 hours.
3. Take the roast out of the fridge. Brush all over with beef tallow or olive oil, then season all sides with pepper, about ½ teaspoon per pound. Let it stand for a few minutes while you preheat the oven to 225°F (no fan).
4. Insert a thermometer into the centre of the roast and place it on the middle rack at 225°F. Cook until the centre reaches 98°F to 100°F, about an hour or so.
5. Meanwhile, beat the softened butter with a paddle on high speed for 4 to 5 minutes until light and fluffy.
6. On low speed, mix in the thyme, rosemary, parsley, shallots, garlic, lemon zest and juice, mustard, salt and pepper. Scrape the bowl if needed. Keep the herb butter at room temperature or chill it.
7. Once the beef has come to room temperature, brush about ¼ to ⅓ cup of the herb butter over the top and sides. Turn the oven up to 500°F (fan on if you have one, fan off is fine too).
8. Roast until the centre reaches 110°F to 112°F. Remove, brush on a little more herb butter and rest for 20 to 25 minutes; the centre will rise to 125°F, medium rare.
9. Remove the twine and slice very thinly against the grain, about ⅛ inch thick.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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