Roast beef is a dish that usually takes time and patience to make. The most tender and juicy versions, like Gordon Ramsay's, need at least two and a half hours. Meanwhile, Martha Stewart's roast beef recipe requires a whopping 11 hours from start to finish. There's no doubt their takes produce tasty results. But who has that much time and energy to spend in the kitchen?
Are you ready to learn a few tricks to cooking this classic dish without much effort? Yes, you can serve your fam a hearty roast without breaking a sweat. And to top it off, you don't even need an oven to make it. How is that possible? Keep reading to find out!
Choosing the Right Beef Cut
Traditional recipes call for a whole slab of prime rib. Not only is this cut expensive, but it also takes hours to roast. Reduce the cooking time by switching to smaller cuts of beef. A terrific alternative is sirloin steak. Depending on the doneness, a 1½-inch-thick sirloin takes only six to seven minutes per side when you cook it on the stovetop.
Preparing the Beef
Classic roast recipes require wrapping the meat in butcher’s twine. The practice is functional as it is decorative. Even when cooking smaller portions, wrapping with string ensures the beef holds its shape. This trick also helps sear your meat evenly.
Reduce cooking time further by pre-seasoning the beef with your preferred herbs and spices. Rosemary, thyme, peppercorns, and garlic powder are classic picks. You can also swap salt for Knorr Liquid Seasoning to boost your dish’s umami. Don’t forget to let the meat rest at room temperature for an hour before cooking.
How to Cook Roast Beef: 2 Easy Methods
No oven? No problem! Achieve the taste and texture of oven-roasted beef with a thick-bottomed pan or a grill. Take your pick from these two easy methods.
Method #1: Use a cast-iron skillet or heavy frying pan.
The quickest way to cook your beef without an oven is through pan-frying. Start by searing the meat’s surface in hot oil infused with crushed garlic cloves. Brown all sides before laying the beef flat on the pan and continuing to fry.
Ideally, the internal temperature of your pan-fried beef should reach 150°-160°F (65°-70°C). You may adjust this depending on your desired doneness before taking it out of the heat. Immediately wrap the cooked sirloin in aluminum foil and let it rest for 30 minutes. Remove the string from the beef, then slice your meat thinly.
Method #2: Use a hot grill.
Compared to pan-frying, grilling takes a little longer. This method also requires a higher temperature to cook the meat evenly. A gas grill is more dependable than a charcoal one for this purpose.
Start by rubbing the sirloin with seasoning and oil. Next, sear each side over direct heat for five to seven minutes. Roast the meat by leaving it on the grill. Choose an area with indirect heat, cover the beef, and cook for an hour. Wrap in foil and allow to rest, like in the first method.
The best way to enjoy your beef? Serve it with steak gravy made from scratch with pan drippings and Knorr Liquid Seasoning. Pair it with mashed potatoes, a side salad, or the Pinoy way – with rice! If you have leftovers, tuck a few reheated slices with cheese, lettuce, and tomatoes between crusty bread.
And there you have it – a pan-fried or grilled “roast” beef you can cook in half the usual time. Make this easy dish for a special weekend dinner with your brood, or bring it to your next potluck party. No one will even notice the difference!