I like it both ways... as it's a rare occurrence I get to enjoy PR
Nice looking roast if that's your preference. I'm more a fan of a nice consistent edge to edge color instead of well done outer band.
That's an interesting method. I go the low and slow route at 225ish and now I finish off with a reverse sear after resting for 20 mins or so. It comes out looking like this one:
I like it both ways... as it's a rare occurrence I get to enjoy PR.
The best way I have found for a consistent color was to cook at high heat 550° then turn off the oven and rest undisturbed for a few hours.
Yeah. Cooking at 200 - 225 is close to the same temp range.Dam that looks like a sous vide cook