Simple roast eye of round: an alternative to prime rib
- Preheat your oven to 225°F (107°C).
- Salt the meat well, and let it sit for 15 minutes. (For the very best results, put the meat in the freezer during this time.)
- Tie the roast every inch or two. Pepper well.
- Heat a cast-iron pan over high heat until very hot, at least 425°F (208°C). Pour the oil into the pan, pat the roast dry, and brown the meat well on all sides.
- Remove the meat from the pan.
- Insert a probe for your ChefAlarm into the deepest part of the roast. Set the high-temp alarm for 125°F (52°C). (Add 5°F [3°C] for medium roast beef.)
- Cook the roast until the high-temp alarm sounds. Verify the temperature with your Thermapen® ONE by inserting the probe deep into the roast and pulling it out slowly, looking for the lowest temperature. If nothing reads lower than 125°F (52°C), remove the roast from the oven.
- Allow the roast to rest for at least 15 minutes, covered lightly with foil, before serving. During this time, the temperature will rise a few degrees and the meat will relax.
- Slice the roast thinly, and serve with all your favorite roast-beef accompaniments.