Monita is a Recipe Tester for Food52
Start checking at 40 minutes. For medium rare an thermometer should read 130. It could take up to an hour
Cynthia is a trusted source on Bread/Baking.
I'd go a bit lower than 375. First, sear it on all sides and ends either on a bbq grill or around 375-400 in the oven for a few minutes on each side. Then reduce the heat to 300 so that it roasts gently. Remove it from the oven when a thermometer reads 118-120, cover it with foil and a couple of heavy kitchen towels and let it rest for 20 minutes before carving. The rest period allows juices migrating around outside cell walls (migrating around because you roasted the meat at a gentle temperature) to re-inflate the cells, allowing for a more tender, moist roast. Enjoy your dinner!
Please enter a valid email address.
Well played. You deserve a cookie.
Here’s what to know
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
Last Day for 20% Off!
The Origins of "à la Florentine"
Cold Brew vs Iced Coffee: Which Is Actually Better?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)