Unless you care what your meat looks like, the reverse sear is pointless unless you like a charred exterior. I could take it or leave it if I'm cooking indoors which is 99% of the time. I like a tender, uniform medium-rare pink from top to bottom. A slow roast @ 275º is just right after letting the meat sit under a healthy dose of salt and pepper.
I picked up a three pound sirloin tip on sale and cooked it to medium rare (130º). It's a little chewy but tastes great. I should have cooked it to 135º, so I dropped it back into a warm oven with the vegetables to sit for a while.
It should be done by the time I'm finished with my beer.
Well, the results are in. The Rib roast was delectable. My sweet elderly mother, who is a Rib Roast fanatic, says it was the best she ever had. She won't lie to protect my feelings, so I know she really enjoyed it.
I like a little crust on my Roast, so I reverse sear. It rests BEFORE I sear it, so once it is seared, it can be cut, immediately.
My Dry Aged Top Sirloin should be ready on January 8th. This will be a 35 day age. Should be awesome. I'll post the results when I try one out.
Tonight, I will eat the first of the steaks I cut from the same rib loin I cut the roast from. I simply cannot wait.
This year, I will be aging cuts each month, until my freezer is stocked. I want to put up Rib eyes, NY Strips, and Top Sirloins. No sense in aging Tenderloins. Not enough fat to protect the meat, and it is already tender enough. So, I just wet age them a week or so, and cut them into steaks, 2 inches thick.
Good Eats to all.