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1st Guests

Cory430
Cory430 Posts: 1,073
edited November -0001 in EggHead Forum
Tonight we are having our 1st guests over to our new house. The menu is as follows:

Garlic studded, wine marinated Beef w/Dr. BBQ's Curry Horseradish sauce:
Here is the studded pic of the beef (eye of round)
DSC00600.jpg
DSC00598.jpg

Cole Slaw
Macaroni Salad
Smoked Veggie pasta salad

My plan for the beef is to cook @ 325 until internal temp is 120 and then do a reverse sear at 500. Sound about right?

More picture to follow. Thanks for any advice
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Comments

  • AzScott
    AzScott Posts: 309
    What temp do you want the beef? Rare, I'd personally start the reverse sear around 110 or a bit over since you'll want to pull around 125 so the final temp will be around 132 or so for rare. My only fear starting around 120 is that the meat would end up around 135 once you're done with the reverse sear. By the time the carry over cooking is done, you'll be around 142-145 which will be on the verge of well done. Better to have the internal temp a bit low since you can foil it and let it go a bit more than finish with a temperature too high.

    Have a great time showing off your cooking tonight!
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  • Cory430
    Cory430 Posts: 1,073
    I am looking for medium to med. rare as these are my girlfriends friends and I do not know exactly what temp they like their beef. If it was up to me it'd be almost rare. I think your pre sear temp of 110 might be better than my thought of 120. I definitely do not want it well done. If that is how they like their beef then they are probably eating at the wrong house. Thanks
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