Mr Herbert
Distinguished Member
- Joined
- Oct 29, 2009
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I have a large scotch fillet (rib eye steak) which id like to roast. usually id do this in a very hot oven but the problem is that leaves the fat vein pretty much in tact and chewy. My wife thinks all fat is bad (i tried to explain this is grass fed beef) so id like to try and slow cook it to give the fat time to render.
my plan is to do it in an oven ~200F for as long as it takes (its 6lb so im guestimating about 6 hours).
My question is, if i still want to get the caramelisation on the outside should i give it a blast in a hot oven to start with (and brown it) or wait until the internal temp is nearly where i want it and jack up the temperature of the oven at the end?
The other option is to pan fry the whole thing before or after.
Any suggestions>
my plan is to do it in an oven ~200F for as long as it takes (its 6lb so im guestimating about 6 hours).
My question is, if i still want to get the caramelisation on the outside should i give it a blast in a hot oven to start with (and brown it) or wait until the internal temp is nearly where i want it and jack up the temperature of the oven at the end?
The other option is to pan fry the whole thing before or after.
Any suggestions>