Roast beef cooking and reheating techniques

A properly cooked roast beef is a true culinary delight. One of the best things about roast beef is that if you can use leftovers in many different ways, from simple stir fries to burritos and sandwiches. Taking the time to choose a good top loin or rib eye roast is the best way to ensure a delicious dinner, along with proper cooking. The roasting process tends to dry out meat, so basting your roast with a marinade or wine you like will help keep it moist throughout the cooking process.

Preheat your oven to 176 degrees C (350 degrees F). Place a frying pan on your stove and heat it to medium high. Season your roast all over with salt and pepper. Dredge the roast in flour for optimal browning. This is an optional step, but a tasty one.

Place several tablespoons of butter in your heated frying pan. Sear your roast on all sides, allowing it to get brown, but not cook through. This should only take a couple of minutes on each side. Searing seals in the juices and helps tenderise the meat. Allow the roast to rest for 10 minutes after searing.

Place the roast back in the skillet if it is oven safe. A shallow baking pan will work if your frying pan is not safe for the oven.

Put the roast in the oven and cook according to the weight of the roast. A four-to-six-pound roast, for example, should take about 20 minutes for medium-rare.

Check the temperature of the roast before removing from the oven. A roast is done and considered rare when the internal temperature reaches 60 degrees C (140 degrees F). A medium-rare roast needs to be 62.8 degrees C (145 degrees F). Medium temperature is 71.1 degrees C (160 degrees F) and medium-well is 73.9 degrees C (165 degrees F). A well-done roast, meaning it is grey throughout without any hint of red in the meat or juice needs to be 76.7 degrees C (170 degrees F).

Remove the roast from the oven and place it on a cutting board, letting it rest for about 15 minutes. Slice the roast beef very thin once you are ready to eat and place the slices on a platter.

Reheat your leftover roast beef, if you have any, by slicing the desired amount off the roast, placing it in a baking pan with several tablespoons of water and then cover it with foil. Place the oven on 121 degrees C (250 degrees F) and check it every few minutes to see if it is to the temperature you desire.

Pan fry your roast beef, if you wish to eat it quickly. A couple of slices of roast beef in a hot frying pan with a couple of tablespoons of butter or olive oil will reheat quickly and taste delicious on a sandwich or on its own. Cover the frying pan to reduce splattering. If you don't want the extra fat from the butter or oil, use a couple of tablespoons of water instead.

Things You'll Need

  • Roast beef
  • Frying pan
  • Butter
  • Salt and pepper
  • Flour
  • Roasting pan
  • Meat thermometer
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About the Author

Michelle Hogan is a writer and the author of 13 books including the 2005 bestselling memoir, "Without a Net: Middle Class and Homeless (With Kids) in America." Hogan studied English at American University and has been writing professionally since 1998. Her work has appeared in "The New York Times," "Redbook," "Family Circle" and many other publications.