Carla’s Spice-Crusted Roast Beef

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This is what you call a problem-solving recipe. Roast beef. Great. The standing rib roast (where ribeye steaks are cut from) has been anointed the highest expression of the form, but it is so problematic. It’s expensive and no matter how you cook it, it’s studded with large pockets of fat. It has a huge eye, which means the ratio of inside flesh to outer crust overwhelmingly falls on the flesh side. Traversing a giant plain of rare meat is not fun. This roast, the strip loin (aka New York Strip) is boneless, allowing it to cook quickly and evenly; it has even marbling and great flavor, and perhaps most importantly, has a great ratio of crust to flesh. I was crispy fatty bits in each bite, so I worked on a spice rub that tastes great and gets nice and crunchy. In addition, this method is hands-off. I’m utilizing the reverse-sear method, which calls for the meat to be cooked through at a low temperature, and then crisped up in a hot pan at the very end.

0:10 Better Than A Standing Rib Roast
2:34 Spice That Meat
6:25 Hands-Off Roast Interlude
8:09 Everybody Out
8:48 The Pepper Sauce
13:48 Sear-ious Business
17:14 Solo Celebration

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Food Stylist: Cybelle Tondu
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Theme music "Magic Hours" by Amy Crawford
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