How do you go judging how to test if roast beef is done? Don’t cut it, or you will lose all those lovely juices. Best bet is to always use a meat thermometer and follow these steps
1. Remove beef from fridge at least 30 minutes prior to cooking. Preheat oven to 220°C. Season beef with salt and pepper. Place in a roasting pan and insert a meat thermometer in the thickest part. Drizzle with oil and cook for 20 minutes, then there’s no need to brown first.
2. Reduce temperature to 200°C and return to the oven until cooked as desired. The roast is done when the temperature in the centre of the roast reaches 49°C – 52°C for rare, 55°C – 60°C for medium rare, 63°C – 66°C for medium, and 68°C – 74° for well done. The temperature will rise 5° – 10° after it comes out of the oven, so if you are using a thermometer, take it out a bit before it reaches the desired temperature.
3. Remove beef from oven and place on a warm platter. Cover loosely with foil and set aside for 20 – 30 minutes in a warm place to rest.
