In my husband's family, nothing says special occasion like a roast beef. Over the years, my mother-in-law and I have tried every method to do it justice. We found that an initial blast of high heat followed by a medium roasting temperature worked best. But we hated the mess the roast made in the oven.
My solution was to take the roast and its smoking fat outside. On a good gas grill, you can sear the roast at 500 degrees. The roast then finishes cooking at about 375 degrees. The result is beautifully crusted beef with a juicy interior.
To round out the meal, I blanch asparagus in boiling water. Once the roast is done, I toss the spears with a garlic-infused oil then grill them for 2 to 3 minutes.
I make a quick rub (see below), but you can substitute your favorite prepared rub as desired.
Though I'm a huge fan of charcoal grills, here I recommend using a gas grill so you can easily control the heat.
- For the beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- One 5-pound boneless rib-eye roast
- 2 tablespoons neutral-flavored oil
- For the asparagus
- Kosher salt
- 2 1/2 pounds fresh asparagus, preferably of similar thickness, woody ends trimmed off
- 3 tablespoons olive oil
- 1 1/2 tablespoons chopped garlic
- Freshly ground black pepper
For the beef: Whisk together the onion and garlic powders, paprika, cayenne, black pepper and salt in a small bowl. Rub the spice mixture all over the beef, then rub the neutrally flavored oil all over the beef to coat thoroughly. Let the meat rest at room temperature while you prepare the grill.
Preheat the grill with all burners on high. When it reaches a temperature of 500 degrees, adjust for indirect grilling. With a two-burner grill, turn off one of the burners; with three or more burners, turn off the center unit. Immediately place the roast on the unlit portion of the grill and close the lid. Reduce the heat to medium on the other burners. The temperature in the grill will gradually decreases; as it does, adjust the burners as needed to maintain 375 to 400 degrees. Cook for 75 to 90 minutes, until an instant-read thermometer inserted into the center of the roast registers 130 degrees (medium-rare). Transfer to a cutting board to rest for 20 minutes.
While the roast cooks, prepare the asparagus: Fill a large bowl with ice water and ice cubes.
Bring a large shallow pan of lightly salted water to a boil over high heat. Working in batches, add the asparagus and cook until it turns bright green and barely tender. Use tongs to transfer it to the ice-water bath. Repeat to cook all of the asparagus. Drain, and pat dry with paper towels.
Heat the olive oil in a small nonstick saute pan or skillet over medium heat. Once the oil shimmers, stir in the garlic; reduce the heat to medium-low and cook for about 8 minutes, until the garlic is soft, adjusting the heat as needed to make sure the garlic does not brown.
While the roast is resting, adjust the grill so all the burners are set to medium-high heat. Toss the asparagus with the garlicky oil. Season with salt and pepper to taste. Use tongs to arrange the asparagus on the grill. Close the lid and cook for 1 minute, then uncover and use the tongs to carefully roll the asparagus over for even grilling. Cook (uncovered) for a minute or two, until grill marks appear. Transfer to a platter.
Carve the beef as desired. Serve with the warm asparagus.
From Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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