Common Names

Approx weight
Rare (125 °F)
Medium (145 °F)
5 lb
1 hr 20 min
1 hr 41 min
6 lb
1 hr 35 min
2 hr
7 lb
1 hr 51 min
2 hr 15 min
8 lb
2 hr 9 min
2 hr 33 min

Storing roast beef: Leftover roast beef can be stored in an airtight container in the refrigerator for 3-4 days. To help the meat retain moisture, dont slice any uneaten parts of the roast before storing. Slice servings from the cold roast before reheating. To freeze, wrap the remaining roast in plastic wrap and store it in a freezer-safe bag for up to 3 months.

The secret to making tender roast beef: Its all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top-round roast, searing can be next to impossible (AKA, its WAY too big and heavy to move around in a skillet). Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After youve got a head start on that crust, you can lower the temperature to 325°, and the meat will start cooking from the inside out.

The best cut of beef for roast beef: Theres no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too. If youre unsure, ask your butcher! Since the meat is slow-roasted for a long amount of time, tougher, lean cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.

Roast beef is a classic centerpiece on the holiday dinner table, and for very good reason. Tender and covered with herbs, this cut of beef was made to wow. While it might seem complicated to make, it’s actually quite simple to prepare. With a good piece of meat and some simple herbs, you can have roast beef thats way more tender and flavorful than any store-bought kind. Here’s everything you need to know:

Sides for steak: Serve your steak dinner with some roasted veggies, mashed potatoes, and a wedge salad and youve got an impressive meal you can rely on again and again. Need more inspo? Check out our favorite sides for steak!

Top tips for cooking steak in the oven: —Bring your steak to room temperature. Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. For thinner steaks, like flank and skirt, youre better off just using the broiler. —If youre using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If youre starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. You can either stick the skillet in the oven while its preheating, or simply heat it up on the stovetop over a flame. When youre cooking something like a skirt steak under the broiler, the hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat. —Season the steak generously. Rub some olive oil onto meat, then use plenty of salt—more than you think you need. Salt brings out flavor, people—dont be shy. Also, please use freshly ground black pepper, not the kind in the little spice jar. It makes a HUGE difference. —Sear it on one side. Again, only if youre working with a big hunk of steak, sear one side in your (very hot) skillet, just until its dark and the bottom starts to pull away, making it easy to flip. Once you turn it, its time for the oven. —Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board. —Slice against the grain. One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.

Sauce for steak: Really looking to elevate your steak dinner? Serve some red wine butter, Tuscan butter, or cowboy butter alongside your steak for a dinner to remember.

Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.

Made this? Let us know how it went in the comments below!Advertisement – Continue Reading Below

5 lb


How long does it take to cook beef at 350 degrees?

If you’re up for some light math, here’s a rule of thumb: For every pound of meat you’re roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done.

How long does it take to cook beef in the oven?

If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.

What is the best temperature to bake beef?

beef cut
oven temperature (preheated)
weight (pounds)
Tenderloin Roast (well-trimmed)
2 to 3 (center-cut) 4 to 5 (whole)
Strip Roast, Boneless
3 to 4 4 to 6 6 to 8
Tri-Tip Roast
1-1/2 to 2 2 to 3
Sirloin Tip Roast
3 to 4 4 to 6 6 to 8

How long can beef be in the oven?

Step 3: Cook Roast Beef in the Oven You can expect a 1½-pound roast to cook as quickly as 30 minutes for medium-rare (135ºF), while an 8-pound roast can take up to 3½ hours to reach medium (150ºF) doneness. Check our roasting chart for specific times and temperatures.

Related Posts