On 11/22/2016 7:08 PM, Sqwertz wrote:
> On Tue, 22 Nov 2016 12:18:42 -0800 (PST), xmdp wrote:
>
>> I'm looking for something a little different this year. Typically
>> I'll dredge the roast in seasoned flour and throw it in a very hot
>> (450F) oven for 15 minutes then lower it to 325F until medium rare.
>>
>>
>> Any recommendations?
>
> Skip the flour, and season it with salt and pepper. Instead of
> turning it down to 325 turn it down to 265.
>
> -sw
>

Two methods, none involving flour. The one Steve gives above results in
an evenly cooked roast that can be cooked to your desired doneness. The
hot start ives it a bit of a bark.

The other method is too cook it hot, about 425. You get a ring on the
outside that is fairly well done while the center is rare to medium
rare. Some of us like the contrast. I take it out of the oven at about
115 degrees internal and let it rest a good 15 minutes.