A roast as tender and beefy-tasting as a steakhouse special sounded like a fantastic centerpiece for the holiday table—but first we had to figure out how to cook it properly.
SERVES8 to 10
SEASON 7Dressing Up Meat and Potatoes
With a big, beefy top-loin roast (the same cut that New York strip steak comes from), evenly cooked meat is a must, but gray rings plagued many of our early efforts. To achieve a rosy hue throughout without searing on the stovetop, we start... Read More