ROAST BEEF COOKING TIMES PER POUND : TIMES PER POUND
Roast beef cooking times per pound : Deen bros good cooking magazine : New england cooking.
Roast Beef Cooking Times Per Pound
- Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.
- Roast beef is a dish of beef which is roasted in an oven. Essentially prepared as a main meal, the leftovers can be and are often served within sandwiches and sometimes is used to make hash.
- thump: hit hard with the hand, fist, or some heavy instrument; "the salesman pounded the door knocker"; "a bible-thumping Southern Baptist"
- A place of confinement; a trap or prison
- 16 ounces avoirdupois; "he got a hernia when he tried to lift 100 pounds"
- A place where stray animals, esp. dogs, may be officially taken and kept until claimed by their owners or otherwise disposed of
- A place where illegally parked motor vehicles removed by the police are kept until their owners pay a fine in order to reclaim them
- British pound: the basic unit of money in Great Britain and Northern Ireland; equal to 100 pence
Pan-Roasted Ribeye with Parsley-Shallot Bearnaise Sauce
Steak, or rather I should say, a good cut of steak comes as a luxurious item at my place. For a starving poor student such as myself, to be eating a cut of ribeye on a sunday night, especially one netting over a pound per slab is akin to buying that blue WRX wagon that I've always wanted all my days, except we're dealing with food. WRX wagon = awesome, ribeye = awesome... Ok, that analogy failed, I tried.
I can only imagine at this point what expression my face was making when I saw the price of ribeye at Costco one day -- $5.99. I think I just stood there for a brief moment, jaws agape and eyes in dilation. Must be mad-cow beef, I thought at first. I looked at it, and realized that I probably couldn't tell the difference between good beef and mad beef. Maybe mad beef is more red, since they stay more mad and have higher blood pressure? But seriously though, I went mad myself seeing such meat sold for such a cool price. I straight up bought two slabs of meat, totaling about $15.00 something.
With such wonderful cuts under my belt (or fridge, no I don't place meat THERE), I felt the need to do justice for it. Straight up salt and pepper? Sure, that'd be fine, but nah, I something more baby. Something like... butter. Something like... shallots. Something to blast me into the stratosphere and back, and when I thought I would be done, back to the stratosphere.
That's when I started remembering about a recipe made by Michel Richard, a dude that totally looks like Santa Claus that can whip up some mean meals. I thought, if Santa Claus made this meal, then I have to try it myself.
Whipped up some roasted fingerlings from the Fine Cooking annual tome thingie, and then went straight to work on the steaks. Santa said to pat the steak dry, then season with fleur de sel, or French grey salt. Leave em salted for ten minutes, then I blasted it onto a cast-iron skillet. The secret though, as I found out from this dude named Davin, and later on from another dude named Gordon Ramsay, is butter. Glorious, wonderful, fatty butter. I started spooning constantly butter infused with rosemary, thyme, and cracked black pepper all over the steaks, and like one of those infomercials you see late at night where you cannot sleep at all and hope to find some semblance of television programming worth your time, the steaks turned into magic.
Santa then told me to make a bearnaise sauce. French sauces always scare the crap out of me, most likely because it sounds like (and by the looks of the recipe) a lab experiment that would require the utmost accuracy and timing to execute. But, I wanted to do this steak justice.
With all the components done, it was only after the ordeal did I realize that this was a huge hunk of meat. Like fatty huge. Let's just say that this dish was pure indulgence and pure destruction on my arteries at the same time. Some time later, and I shall recite Homer Simpson's High School quote: "I can't believe I ate the whole thing".
Grilled steak with Olive-Blue Cheese Glaze
Grilled steak with Olive-Blue Cheese Glaze
POINTS® Value: 6
Preparation Time: 5 min
Cooking Time: 20 min
Level of Difficulty: Easy
Course: main meals
1 Tbsp olive oil
1/2 cup onion(s), chopped
1 cup fat-free beef broth
1/2 cup red wine, Port Wine
1 1/2 pound Boar's Head Pepper Seasoned Eye Round, Not seasoned.. just regular eye of round roast, sl
1/2 tsp table salt
1/2 tsp black pepper
1/2 cup Athenos Black olive hummus, sliced and drained
2 serving Light Blue Cheese Crubles 1/4 cup
1 Tbsp basil
1. Heat Olive oil in heavy medium saucepan over medium heat. Add chopped onions (or shallots); cook 2 minutes, stirring frequently. Add broth and wine (or substitute for 1 1/2 cups broth) bring to boil. Reduce heat; simmr uncovered until sauce has reduced to 1/2 cup, about 20 minutes.
2. Meanwhile season steaks with salt and pepper. Grill over medium hot coals or in ridged grill pan over medium heat until cooked as desired, 4-5 mintues per side.
3. Remove reduced sauce from heat; stir in olives, cheese and basil (or thyme) Arrange steaks on warm serving plates; top with glaze.
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