On Sun, 08 Feb 2015 10:47:28 -0800, JRStern >
wrote:

> I usually roast them around 350, anywhere from 325 to 375 depending on
> my mood and rush, and might try what I did on the last, turn up the
> temperature at the end, just for a minute or two, rather than at the
> beginning. Probably wastes twenty-five cents in electricity (electric
> stove) heating the oven at the end, but so it goes.

That's a good idea. There's something called a reverse sear where
they put the meat in a slow oven until it's almost up to temp and then
seared in a screaming hot pan. I don't think it works with any piece
of meat thinner then 1 inch though.

--
A kitchen without a cook is just a room.