Recipes Recipes
Categories
Reverse Seared Savory Split Strip recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Reverse Seared Savory Split Strip

Serves 6
Cuisine: American
Category: Roasts
Savory punches in the purée enhances the inherently amazing flavor of the strip. Allowing the paste to sit on the beef overnight increases the depth of flavor; while reverse-searing is a perfect method to develop a crust that develops slowly as the roast cooks.
Prep Time
30 mins
Other Time
30 mins
Cook Time
2 hrs
Total Time
3 hrs
Ingredients:
  • 3 pounds Certified Angus Beef ® split strip roast
  • 6 garlic cloves peeled, and root removed
  • 1 shallot, cut into 1 inch cubes
  • 3 tablespoons canola oil, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 3 1/2 tablespoons salt, divided
  • 2 teaspoons cracked black pepper
Instructions:
  1. PRESEASON. (This step can be done a day ahead of time): Preheat oven to 325°F. Place garlic cloves and shallot in the middle of a 10 inch. square sheet of foil. Season with 1/2 teaspoon salt and drizzle with 2 tablespoons oil. Crumple sides of foil toward the middle to create a satchel of foil; crimp the open end tightly so no steam escapes while roasting. Place foil satchel on a small baking sheet and bake 45 minutes to 1 hour. Remove from oven, allow to cool 15 minutes. Add remaining oil, soy sauce, Worcestershire and Dijon to a blender; blend on low speed until combined. Add roasted garlic and shallot along with roasting oil, blend to a smooth puree. Coat roast in generous amount of paste, season with 3 teaspoons salt and 2 teaspoons pepper then refrigerate roast.
  2. ROAST. Preheat oven to 275°F. Place roast on a roasting pan or sheet pan fitted with a wire rack. Slow roast 1 3/4 to 2 hours or until it reaches 110°F internally. Remove from oven, allow to rest at least 10 minutes. Increase oven to 450°F, return roast to oven once fully preheated. Oven sear roast for 5 minutes or until it reaches an internal temperature of 115°F. Remove from oven, rest at least 15 minutes before slicing and serving.
Author:
Certified Angus Beef ® Test Kitchen
Keywords:
beef roast, strip roast, split strip, reverse sear, easy

Follow @CertAngusBeef