Don't know what I did, but it sure was good!

[garyk1398]

Here's what I did and know my brethren will help me with the verbage. Chuckeye- coated with evoo, montreal steak seasoning and bovine bold combo, then pan seared in my cast iron just to seal in the juices. Then into the oven for 15 minutes at 350* Then I took it out of the oven and poured some Jim Beam into the pan to loose up the lil' bits of goodness. A dash of corn starch, quick whisk and then down the hatch it went! :hungry: Man...I needed this after a crappy morning!! :thumb:
A tall glass of Jim Beam and Coke is also helping to wash it down:thumb: I'm guessing a reverse sear:help:

 

[cowgirl]

Mmmmmm.... looks like the perfect feast to me! :becky:

 

[landarc]

Not reverse sear, in fact, it sounds very much like the classical method I learned for roasting small meats. The guy that taught me called it a French Roast method, sear in a very hot pan, throw pan and meat into oven, cook until done, remove meat and rest, then deglaze. This results in an excellent roast, but, it looks like you know that.

 

[Gore]

That looks absolutely fabulous!

 

[lionhrt]

It looks fantastic

 

[garyk1398]

Not reverse sear, in fact, it sounds very much like the classical method I learned for roasting small meats. The guy that taught me called it a French Roast method, sear in a very hot pan, throw pan and meat into oven, cook until done, remove meat and rest, then deglaze. This results in an excellent roast, but, it looks like you know that.

Thanks for the info!:clap2:

 

[Arlin_MacRae]

That looks like a great "it's-too-damned-cold-to-go-outside-and-BBQ" dinner.

Thanks, man!

 

[Gersidi]

Awesome Job Sir! I always pan sear my roasts before going into the oven for the best results!

 

[chambersuac]

Very nicely done.

 

[Trucky1008]

Very nice Gary! And to think I stopped by your office with some goodies this morning and you didn't share any of that with me!

 

[Mister Bob]

It looks delicious! What you did was sear-roast it, a very common cooking method. Actually, contrary to popular belief, the sear does very little to seal in juices. It's purpose is to caramelize the sugars in the surface of the meat and create that tasty dark brown crust.

 

[N8man]

I want that so Bad!!! No Lunch Today...Feeling Dizzy.....

 

[Old Smoke]

For not knowing what ya did.....
It sure looks great from here....
Good Job!

 

[Grabnabber]

Not reverse sear, in fact, it sounds very much like the classical method I learned for roasting small meats. The guy that taught me called it a French Roast method, sear in a very hot pan, throw pan and meat into oven, cook until done, remove meat and rest, then deglaze. This results in an excellent roast, but, it looks like you know that.

This works phenominally well with a nice ribeye, as well. :thumb:

 

[Alan in Ga]

That looks phenominal Gary....:clap2:

 

[Jay Bird]

Gary.....That be very pretty.
Semper Fi Bro.