How to Cook a Beef Roast at High Temperatures

Well-prepared meats are always richly flavored and savory, but some methods work better than others. High heat produces especially powerful flavors in meats, because of a chemical reaction that takes place on the surface. Amino acids, the building blocks of the meat's protein, are quickly broken down by high heat. The fragmented molecules combine into long chains of complex, rich flavor compounds, called amines. This is why grilled steaks and broiled beef smell and taste so good. The same flavor may be enjoyed in a roast, if a few simple techniques are observed.

Things You'll Need

3 to 5 lbs. beef tenderloin or rib eye
Paper towels
Heavy cast iron or other skillet

Roasting pan with rack
Salt and pepper
Meat thermometer

Instructions

Preheat the oven to 450 degrees Fahrenheit, and place the skillet over a hot burner to preheat. Pat the surface of the roast dry with paper towels.
When the dry skillet has begun to smoke, place the roast in the skillet with its fat side down. Sear at medium-high heat until the meat is richly browned, then turn. Sear all sides of the roast, then remove to the roasting pan.
Season the roast with salt and pepper to taste. If additional flavoring ingredients are to be used, add them now. Place the roast in the preheated 450 degree oven for 20 minutes.
Reduce the temperature to 400 degrees Fahrenheit, and continue cooking until the beef reaches an internal temperature of 135 to 140 degrees Fahrenheit, or rare to medium rare. Remove the roast from the oven, cover, and allow to rest for 10 to 15 minutes. Carve and serve with the desired side dishes and sauce.

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