Set your Beefer Infrared Grill to the highest heat for 5 minutes before adjusting grill heat to medium:
Toss potatoes in melted butter and
divide between 2 Beefer Grill Trays:
Slide 1 Beefer tray onto the 3rd shelf, and the 2nd tray of potatoes onto the center shelf. Under medium heat, grill potatoes for 30 seconds:
Slide tray out with grill grate handle, and turn it around, cook for 20-30 seconds. Repeat grilling steps, with both trays of potatoes, until lightly browned:
Evenly add sour cream, soft butter and cheese to potatoes and smash with a potato masher:
If you have beef fat from the Beefer Holiday Beef Roast add 2 tablespoons of fat to the potatoes at this step. Transfer both Beefer trays of potatoes to the warm Beefer stone bowl:
TIP 2: Heat Beefer stone bowl, in the center of the Beefer Grill, for a minute before putting potatoes into it. The Beefer stone bowl holds heat well and is attractive as a serving dish.
Place Beefer stone bowl of potatoes on a drip tray and slide onto the middle shelf:
Transfer Beefer stone bowl from tray to wooden serving tray. Garnish with chopped chives. Serve warm:
Leave excess fat on the beef roast. Use a sharp knife to score a diagonal crisscross pattern on the fat cap. If the roast is not already tied with butcher string do so:
In a sous vide cooking bag, mix olive oil and seasoning. Place meat in bag and massage meat with seasoning then add rosemary sprigs. Remove air from bag and seal.
Set sous-vide according to the instruction of sous-vide brand. The duration time of the water bath will be dependent on the thickness of meat. A general rule is 1 hour for every 1/2-inch of meat. The 3.7 pound New York strip loin, shown in photos, cooked in 5-6 hours. For this cut the sous vide was set for 132°F for medium-rare.
Tip 1: Generally, we do not suggest seasoning meat before cooking under the Beefer infrared grill. However, salt seasoning will melt into the beef, in the sous vide, due to water pressure and length of time. Go ahead and use seasoning salt but do not use minced fresh herbs or dried herb seasoning before cooking under the Beefer broiler.
Step 4: After the meat has finished the sous vide bath, remove, pat dry, and cut off butcher strings. Make sure to remove the rosemary sprigs before cooking:
Place meat in refrigerator or freezer, uncovered, for 30 minutes. The fat and juices rendered in the sous vide bag can be used to make a sauce, if desired.
Tip 4: Chill drying the meat in the refrigerator, for 30 minutes after the sous vide bath, will harden the fat which helps to form a golden brown crust.
Take grill grate and grill drip pan out of the Beefer grill before cooking. Set the infrared natural gas grill for high, and heat for 5-8 minutes. Adjust heat to low:
Stack an infrared grill grate directly on a grill drip tray, and place chilled meat, bottom side up, on top. Place trays on bottom shelf with meat:
Cook meat, bottom side up, for 5 minutes. Pull both trays out with grill grate handle and turn trays 180 degrees (do not flip meat over) with bbq cooking cloves. Cook meat 3 more minutes:
Flip beef over, and cook
the top side for 5 minutes:
Now turn beef on its side so that the flesh (non-fatty) side is upright. Cook both flesh sides for 3-4 minutes a piece, or until the color has deepened:
At this point, place the beef roast trays on the center shelf or bottom shelf (dependent on height of meat), adjust heat to medium-low, and brown top at 1-2 minute intervals, until a golden brown crust forms. Keep a close eye so crust does not blacken. NOTE: The internal temperature is already at your desired doneness so you now finish the beef roast, under Beefer infrared heat, until a crispy amber crust has formed:
Transfer beef roast to a cutting board. Rest meat for 15 minutes and slice:
Tip 5: The beef fat in the grill grease tray is very tasty. We suggest adding the fat to green beans, mashed potatoes, or season and pour over your Crisp Golden Crust Holiday Beef Roast!