Baltimore Pit Beef

by on July 6, 2014 » Add the first comment.
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Baltimore Pit Beef
Per America’s Test Kitchen . Cooks Country

Use Top Sirloin Roast . About $6 per pound
Remove most of thick layer of fat
Cut in half to speed up cooking time

Cut should be on the rarer side

Seasoning . Dry rub
4 teaspoon salt
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon cayenne
Rub 2 tablespoons onto beef
Wrap in plastic and Refrigerate 6 to 24 hours

Cook for one hour at 300°
. Internal temperature about 100°
Remove meat from oven
Place cast iron skillet in oven
Increase oven temperature to 450°
Pat meat dry and apply remainder of dry rub
Put meat in skillet for 20 minutes
Internal temperature should be about 120° – 125°
If necessary, flip meat and cook another 20 minutes
Remove from heat and tent with foil 10 minutes
Slice thin against grain

Tiger Sauce
1/2 C (drained) horseradish sauce
1/2 C mayonnaise
1 clove garlic
1 tsp lemon juice
Salt and pepper to taste

Top with slivered onion and serve on bun

Robert@RobertAndrews.NET

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