Rostbiff

Rostbiff                                              

Ingredients:

Rostbiff - Buy Here!

Sea Salt

Ground Pepper

Herbs – Rosemary and Thyme

Method:

1. If necessary, defrost your Rostbiff in fridge for at least 24-48 hours. Once defrosted, temper Rostbiff to room temperature for one hour.
2. Lightly season Rostbiff, we love the simplicity of Salt Flakes, but season with your preferred flavour of herbs such as Rosemary or Thyme as well. Optional:  Tie a string around Rostbiff to preserve shape and maintain internal juiciness whilst cooking. 
3. Preheat your Webber or oven to 180 degrees Celsius.
4. Place Rostbiff onto rack in a roasting dish or straight onto the bbq rack (with drip tray below) and roast according to the weight of your Rostbiff - estimate 30mins per 500g for a medium finish with an internal cooking temperature of around 52-55 degrees C, this will raise 3-5 degrees as it rests.

Or use your meat thermometer for your preferred result:

Very rare to rare: 120°F / 49°C to 128°F / 53°C.

Medium-rare: 129°F / 54°C to 134°F / 57°C.

Medium. 135°F / 57°C to 144°F / 62°C.

Medium-well. 145°F / 63°C to 155°F / 68°C.

Well done. 156°F / 69°C and up.

5. Remove from oven/bbq and rest for around 10-15 minutes to allow juices to settle into roast.
6. Slice your cooked Rostbiff across the grain, to your preferred thickness and enjoy!