Kristen is the Creative Director of Food52
For medium rare, aim for 125-130 degrees F, and a resting time of 30 minutes or so. But you might want to consider this genius recipe too: http://www.food52.com/recipes...
Remember that it will continue to cook 5degrees or so while resting, so determine the amount of fineness you want and pull it out a bit early. I prefer to have the roast come up to room temp (covered) on the counter and then put into a preheated oven. I also start the oven at 400 then immediately turn down to 325. If convection, go a bit lower ... 300F.
Try www.cookingforengineers. It has great temp/time guidelines.
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