Steamship Round
Submitted by runtjune
A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.
YIELD
1 roastPREP
10 minCOOK
30 minREADY
40 minThe steamship round is old-school entertaining at its finest.
This technique relies on a blast of high heat followed by a long rest in a closed oven, letting carryover heat do the heavy lifting.
Garlic cloves tucked into slits throughout the roast infuse every slice with flavor, while cracked black pepper builds a simple but satisfying crust.
The method is almost hands-off once the roast goes in, making it a smart choice for holiday gatherings or Sunday suppers where you want to impress without hovering over the stove.
Pro Tips
- Do NOT open the oven door during the 2-hour rest period; the trapped heat is doing all the work
- Let the roast come to room temperature for about an hour before cooking for more even results
- Use a meat thermometer to nail your preferred doneness after the final roasting phase
- Slice against the grain for the most tender bite
Ingredients
Directions
Preheat oven to 500 degrees.
Cut slits in roast and insert cloves of garlic and season roast with pepper.
Place roast in oven, fat side up and roast for 5 minutes per pound.
Turn off oven and let rest WITHOUT OPENING OVEN DOOR for 2 hours.
Turn oven to one of the following settings and roast as desired.
½ hour at 200 for Rare ½ hour at 300 for Medium 1 hour at 300 for well done.
Comments