Tutorial: how to roast meat pt.2

At first, I was intimidated by roasts. I thought it was complicated and difficult, but it's not that bad. Here's some simple steps to help you get started.

[Science lesson of the day] First of all, there are 2 types of meat: tough (good for roasts) and tender (good for steaks) cuts. There is this tough fiber called collagen that run alongside the meat strands and provide structural support. The more collagen in the meat, the tougher it is. It's a triple helix protein and it's true: "a cord of three strands is not quickly broken" ... herein lies the problem. By exposing meat to high temperature for an extended time, the collagen unravels and the result is tender meat. If you overcook it, the moisture will escape and dry the meat. Therefore, my weapon of choice is to cook the meat at just below boiling temperature: 200°F
  1. Take the cut of meat and rub some oil over it to prevent it from drying.
  2. Sprinkle coarse kosher salt and black pepper over it generously.
  3. You can also sprinkle on some herbs (rosemary, oregano, thyme) if you like.
  4. Let it sit overnight in the fridge (optional).
  5. Heat a lightly greased skillet until it starts to smoke.
  6. Preheat the oven to 200°F.
  7. Fry the meat on all sides until it sears and forms a tough, dark brown exterior.
  8. Place the meat thermometer into the center of the meat.
  9. Place the meat in the oven, with the fat layer on top (if applicable)
  10. It depends on what you are cooking and how much, but my roasts can go anywhere from 3-7 hours, with some of them going for 12+ hrs.
  11. Set the temp to the level of doneness you desire. I like to take it out at 130°F-133°F (for beef) and let it sit until it reaches 135°F-137°F before I carve. There is some pink still in the middle. If people want it more cooked, you can pan fry it for 5 seconds, but you can't go in reverse when it's cooked too much.
  12. Look for lines along the meat. Cut perpendicular to the lines. This is called cutting against the grain. It makes the meat fibers short and numerous rather than few and long. This is to make it tender.