Top Loin Roast

Published November 1, 2003.

Why this recipe works:

We found that the best roast beef recipe starts with a top loin roast that is tender, perfectly marbled, and full-flavored. We aged the meat for at least one day and up to three for a mellow, buttery, and nutty flavor Finally, we started our roast beef recipe by cooking the roast in a skillet… read more

We found that the best roast beef recipe starts with a top loin roast that is tender, perfectly marbled, and full-flavored. We aged the meat for at least one day and up to three for a mellow, buttery, and nutty flavor Finally, we started our roast beef recipe by cooking the roast in a skillet on the stove and then finished it in the oven for a tasty, browned crust and a juicy pink interior.

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Serves 8 to 10

If you do not own an ovenproof skillet, sear the roast in any skillet, then transfer it to a roasting pan for oven cooking. We prefer the flavor and texture of this roast when cooked rare. If medium-rare is more to your liking, cook the roast until the internal temperature registers 130 to 135 degrees.

Ingredients

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