this post was submitted on 26 Dec 2025
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Seasoned it with salt and pepper pretty early in the day and smothered it with garlic and rosemary. Stuck it in the oven at 450f for about 30 min and then lowered temp to 325 for about 60-90 min until internal temp is like 120f. Take it out, tent and let it rest for 20-30 min. Gotta say, good result!
MIL does something similar. I think she does hers at 500F for x minutes per pound, then shuts off the oven and let's the residual heat cook it through and pulls it right before temp.
Yea! My mom would do it that way. She always warned us not to open the oven once she turned the heat off.
Internal temp is 120 not 165 so you ate it partially cooked?
It's beef, so the recommendation is 145 for 3 minutes, not 165.
And also, 165 is a guarantee that meat is fully pasteurized without needing to know any other information. It is a simplified recommendation that is designed to be easy to follow and hard to mess up: if you check the temperature and you see 165, you know it is safe. However, 2 pieces of information (temperature + amount of time at that temperature) allows for a pasteurization curve. Here is the pasteurization curve for poultry:
This shows that poultry that maintained 160 for 12 seconds is equally as safe as poultry that was 165 for any amount of time. Same for poultry that was 155 for 48 seconds, 150 for 2 minutes and 48 seconds, 145 for 9.2 minutes, or 140 for 27.5 minutes.
Steak is safe to consume at lower temperatures. The interior of the meat is mostly free from bacteria, so while you still need to cook it, it's not as important. 120f internal becomes 130ish internal after resting as the heat on the outside migrates in, which results in a perfect medium-rare piece of beef.
Do NOT do this with hamburger, however. Grinding beef up mixes all the bacteria on the surface into the inside so you've gotta cook that shit to 165 °F.
Yep. While it rests it generally cooks a bit more. I like a medium rare so the middle will be about medium rare, ends will be more cooked.
Nice bait.