Michael OConnor wrote:
> The way I've always done it is cooked it at 500 for 5 minutes a pound,
> then turn the oven off and let it sit it the oven for two hours (do
> not open the door). If the internal temperature is not 135 degrees C,
> turn the oven up to 375 and cook it until it reaches 135, but it's
> usually doesn't take an additional 20 minutes to get it to 135. Let
> it sit for 15 minutes, then start carving. Before cooking I rub it
> down with a little olive oil then Montreal Steak seasoning.

Except for the seasoning, this is exactly the original high temp
method of roasting the beef. Works beautifully, but a lot of
shrinkage. I never minded since it tastes so good, looks so
good, cooks so easily and is always perfect.

pavane