crusted roast beef steak
Ultimate Extra-Large Crusted Roast Beef Steak Recipe
This version creates an exceptionally flavorful roast beef steak with a thick golden crust, juicy interior, aromatic herbs, roasted garlic, and a rich homemade gravy. The process is slow and detailed to maximize flavor and tenderness.
Ingredients
For the Beef
1 whole beef roast or very thick beef steak, 2 to 3 kilograms
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons coarse sea salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon ground mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon ground coriander
For the Herb Crust
2 cups fresh breadcrumbs
1 cup finely grated Parmesan cheese
4 tablespoons melted butter
3 tablespoons olive oil
6 garlic cloves, finely minced
3 tablespoons chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 tablespoon chopped chives
1 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon Dijon mustard
For Roasting
1 large onion, cut into thick slices
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 whole garlic bulb, cut in half
4 rosemary sprigs
4 thyme sprigs
2 cups beef stock
For Butter Basting
6 tablespoons butter
4 crushed garlic cloves
2 rosemary sprigs
2 thyme sprigs
For Rich Beef Gravy
2 tablespoons butter
2 tablespoons flour
2 cups roasting liquid
1 cup beef stock
1 teaspoon Worcestershire sauce
Salt to taste
Pepper to taste
Preparing the Beef
Remove the beef from refrigeration at least one hour before cooking. Place it on a tray and dry every surface with paper towels. The drier the exterior, the better the crust formation during cooking.
Combine salt, pepper, garlic powder, onion powder, paprika, mustard powder, thyme, rosemary, oregano, and coriander in a bowl.
Rub olive oil and Worcestershire sauce over the entire beef roast. Sprinkle the seasoning mixture generously over every side. Massage the seasonings into the meat thoroughly.
Allow the beef to rest uncovered for forty-five to sixty minutes. This resting period helps the seasonings adhere and promotes even cooking.
Making the Herb Crust
In a large bowl combine breadcrumbs, Parmesan cheese, parsley, rosemary, thyme, chives, garlic, salt, and pepper.
Add melted butter and olive oil.
Mix thoroughly until the breadcrumbs become evenly coated.
Add Dijon mustard and continue mixing until the mixture forms a slightly moist texture.
Set aside while preparing the roast.
Preparing the Roasting Pan
Place onions, carrots, celery, garlic halves, rosemary sprigs, and thyme sprigs into the bottom of a large roasting pan.
Pour beef stock into the pan.
These vegetables will create steam, add flavor to the roast, and contribute to a rich gravy later.
Searing Process
Heat a heavy cast-iron skillet over high heat.
Add olive oil.
When the oil is hot, place the beef into the skillet.
Sear each side for three to four minutes until deeply browned.
The goal is not to cook the beef completely but to develop a rich outer crust.
Add butter, garlic, rosemary, and thyme.
As the butter foams, continuously spoon it over the meat.
Continue basting for several minutes.
The butter should become fragrant and golden while coating the beef with flavor.
Applying the Crust
Remove the beef from the skillet.
Brush the entire surface with Dijon mustard.
Take handfuls of the breadcrumb mixture and firmly press them onto the top and sides of the beef.
Ensure a thick and even coating covers the entire roast.
The crust should adhere firmly without falling away.
Roasting Stage
Place the crusted roast on a rack above the vegetables.
Transfer the roasting pan to a preheated oven at 190°C (375°F).
Roast until the desired temperature is reached.
Approximate roasting times:
Rare: 18 to 20 minutes per pound
Medium-Rare: 20 to 22 minutes per pound
Medium: 23 to 25 minutes per pound
Medium-Well: 26 to 28 minutes per pound
Check frequently using a meat thermometer.
Internal Temperature Guide
Rare: 50 to 52°C
Medium-Rare: 54 to 57°C
Medium: 60 to 63°C
Medium-Well: 65 to 68°C
Well Done: Above 71°C
Protecting the Crust
If the crust becomes dark before the roast finishes cooking, loosely tent the roast with aluminum foil.
Do not press the foil tightly against the crust.
Continue roasting until the desired temperature is achieved.
Resting Period
Transfer the roast to a large cutting board.
Loosely cover with foil.
Allow it to rest for twenty to thirty minutes.
This step is extremely important because it allows juices to redistribute throughout the meat.
Skipping this stage can result in dry slices.
Making the Gravy
Strain the liquid from the roasting pan into a saucepan.
Press lightly on the vegetables to extract flavor.
Discard the solids.
In a separate saucepan melt butter over medium heat.
Add flour and cook for two to three minutes while stirring continuously.
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