Pepper-crusted sirloin roast

I grit my teeth to restrain myself from slicing into roasts immediately after pulling them out of the oven.

I wanna see the results!

Sure, I could read the meat thermometer and just trust what it says.

But I gotta see it with my own eyes.

Is it a nice medium-rare?

Evenly reddish-pink all the way through the meat?

Or did I rush the process, leaving the middle raw while the edges overcooked?

I gotta know.

In the past, hunger and curiosity got the best of me.

I'd start slicing before the natural juices could re-absorb into the meat as the roast cooled.

Leaving slices of dry beef on the cutting board...

Sitting in a puddle of its own juices. (Tragic)

TRUST ME:

When it comes to cooking a protein-packed roast that's juicy and flavorful...

Ignore all of the online hacks you've read to save time in the kitchen and apply the opposite approach:

Patience.

In today's edition of the SIMPL newsletter, I'll break down the two essential steps you can't skip if you want to cook the perfect roast for meal prep.

What is a roast?

Before we get into it, let's back it up first and discuss the term "roast".

What is it?

In the context of cooking, "roast" is a verb and ALSO a noun.

If you roast a piece of meat, you're simply:

• Seasoning with salt and pepper (or a spice rub)

• Placing it on a rack on top of an oven pan

• Placing the pan in a hot oven (350-400 degrees) until it's perfectly cooked.

It's very hands-off, but the trick is to monitor it through the cooking process (using a meat thermometer) and pull it out at the precise time.

The word "roast" is also a noun because the term also describes the cut of meat itself.

For example:

• A beef tri-tip roast

• A crown roast of lamb

• A beef tenderloin roast

• A pork shoulder roast

Roasts are similar to steaks, except they're thicker cuts meant for multiple servings. Steaks are generally cut for single portions.

#1: Before roasting:

If you bought a frozen turkey on Thanksgiving day, took it home and put it right in the oven, it wouldn't turn out very well, would it?

Of course not.

The outside of the turkey would cook eventually, but the inside would still be raw because it was cold when it started cooking.

Now obviously you would never try that.

But you should consider this example before you place a roast in the oven.

When I'm cooking a roast I always make sure the meat has time to come to room temperature BEFORE I cook it.

This way the oven's heat will penetrate throughout the meat quickly, resulting in an evenly-cooked roast.

To do this, I simply pull it out of the refrigerator and let it sit on the rack in the oven pan for a couple of hours before seasoning and roasting.

Depending on the size of the roast, 1-2 hours at room temperature is enough time.

#2: After roasting:

This is where patience plays a key role.

It's nearly impossible for most people to resist slicing into a juicy, golden-brown roast of meat fresh out of the oven.

But you can't do it.

You gotta let the meat rest first.

If you don't, the meat juices will bleed out all over your cutting board.

Disappointed, you'll say while chewing, "This roast should have been delightfully juicy and outrageously satisfying!"

But it won't be, and you'll only have yourself to blame.

(I'm speaking from experience here.)

You see, there's a scientific reason that meat has to rest after cooking:

During the cooking process, the natural juices in the meat are forced out of the tissues and towards the surface of the meat.

Then as it starts to cool, the juices re-absorb into the tissues, allowing the cooked meat to retain its moisture.

But if you slice into it while it's hot, all will be lost.

So how long should meat rest before slicing?

My rule is 20 minutes resting time for each pound of meat.

So if you're cooking a 2-pound roast, let it rest for 40 minutes before slicing.

What is "carryover cooking"?

Have you ever stepped off the treadmill after a run and felt the strange sensation that you're gliding forward?

Almost like you're still on the treadmill?

Carryover cooking is sort of like that.

You see, a thick roast of beef doesn't just cool down immediately after you pull it out of the oven.

The heat retained inside continues to cook it after it comes out of the oven. Sometimes for as long as 20-30 minutes.

The cooking process "carries over".

You'll need to account for that as you monitor the roast in the oven, occasionally pulling it out to stick a meat thermometer in the center.

My method?

For a 2-pound roast, I'll pull it out when it's 10 degrees below the target temperature.

So if I'm aiming for a 135 degree medium-rare roast, I'll pull it out when the thermometer reads 125 degrees.

A larger roast?

That will carry over for longer. Estimate that you'll need to pull it out when it's 20 degrees below the target temperature.

Pepper-crusted sirloin roast with celery root mash and maple-glazed Brussels sprouts

This week's recipe combines slices of juicy beef sirloin roast with a pair of low-carb vegetable sides.

I coat the beef in a mixture of kosher salt and freshly ground black pepper, then roast it in the oven for an hour, and slice it after it cools.

I boil some celery root with potatoes, then purée it with milk and grass-fed butter to make a delicious lower-carb version of regular mashed potatoes.

Finally, I brown some Brussels sprouts in a pan, bake them in the oven, and toss them with a touch of sweet maple syrup and toasted slivered almonds.

Don't have time to wait for a roast to cook? Then I wouldn't attempt this dish.

But if you do?

Your patience will be rewarded.

Full recipe:

Pepper-crusted sirloin roast with celery root mash and maple-glazed Brussels sprouts ⬇️ 

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