Perfect Medium-Rare Roast Beef Slices

 

For meat lovers, few dishes are as satisfying and impressive as perfectly cooked roast beef, especially when it is tender, juicy, and cooked to a beautiful medium-rare doneness. Roast beef is a classic dish that has been enjoyed for generations across many cultures. Its rich flavor, soft texture, and elegant presentation make it perfect for family dinners, holidays, or special gatherings.

The secret to great roast beef is simplicity and proper cooking technique. When cooked correctly, the meat stays juicy on the inside while developing a flavorful crust on the outside. Medium-rare roast beef is especially popular because it keeps the meat tender and enhances its natural flavor without drying it out. Many chefs consider medium-rare the ideal level of doneness for premium cuts of beef.

Another reason roast beef is loved worldwide is its versatility. It can be served hot with side dishes like mashed potatoes and vegetables, or sliced thinly for sandwiches and salads. With just a few seasonings and proper temperature control, you can create a restaurant-quality meal right in your own kitchen. Whether you are preparing a weekend dinner or hosting guests, this roast beef recipe guarantees delicious and impressive results.

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Ingredients

• 2–3 lbs (1–1.5 kg) beef roast (ribeye roast, prime rib, or sirloin roast)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary or thyme (optional)
• 3 cloves garlic (optional, crushed)
• 1 cup beef broth (optional, for extra moisture)

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Instructions

Step 1: Prepare the Meat

1. Remove the beef roast from the refrigerator about 30–45 minutes before cooking to bring it to room temperature.
2. Pat the meat dry using paper towels. This helps create a better crust during cooking.

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Step 2: Season the Roast

1. Rub olive oil evenly over the entire roast.
2. Mix salt, pepper, garlic powder, onion powder, and herbs.
3. Rub the seasoning mixture generously over the beef.
4. If desired, insert small cuts into the meat and place crushed garlic inside for extra flavor.

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Step 3: Roast the Beef

1. Preheat your oven to 220°C (425°F).
2. Place the roast on a rack in a roasting pan.
3. Roast for 15 minutes at high temperature to create a crust.
4. Reduce the oven temperature to 180°C (350°F).
5. Continue roasting until the internal temperature reaches:
   • 52–55°C (125–130°F) for medium-rare
   • Use a meat thermometer for best accuracy.

Cooking time is usually about 15–20 minutes per pound, depending on thickness.

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Step 4: Rest the Meat

1. Remove the roast from the oven.
2. Cover loosely with foil.
3. Let it rest for 15–20 minutes before slicing.
   • This step keeps the juices inside the meat.

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Step 5: Slice and Serve

1. Use a sharp knife to slice the beef against the grain.
2. Serve warm with juices from the pan or your favorite sauce.

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Serving Suggestions

• Serve with mashed potatoes, roasted vegetables, or fresh salad.
• Pair with gravy, horseradish sauce, or garlic butter.
• Use leftovers for sandwiches or wraps.

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Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently to avoid overcooking.
• Can be frozen for up to 2 months.