Published November 1, 2003.
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.
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.
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