While the Beefer is the top steak cooker on the market, it doesn’t need to be stowed in the closet for the holidays. A sous vide can take a Christmas roast pretty far and then the Beefer can bring it into the station for an epic festive feast.
- 3.5 – 4 pounds New York loin roast or boneless rib eye roast
- 2 tablespoons olive oil
- 1 tablespoon Beefer Original Cooper Duper Smoked Finishing Sea Salt or
- Cooper’s Provisions Smokehouse Smoked Mediterranean Sea Salt
- 3 rosemary sprigs
- Final Touch: Cooper Smoked Finishing Salt
- freshly ground black pepper
- minced rosemary
- basil and thyme
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.Tip 2: Cooper Duper Smoked Finishing Sea Salt is highly recommended for this recipe.
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:
- Turn trays around and cook opposite end for 3 minutes, or until golden brown
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:
READY FOR ROAST?
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!