Roast Beef Recipe

Choose a good cut of beef for roasting. A good choice would be a sirloin cut with the fillet still in.

Beef on the bone is a good idea since the bone will add flavor and conduct the heat to the meat as well.

The meat should also have a nice layer of fat since this will add to your automatic Geyser basting juices and caramelize as it is roasting.

Prepare a rub:

• Mustard ( I prefer Dijon, others prefer English)
• Mix with herbs of your choice, salt, pepper.
• Add olive oil and mix

Rub the mixture well into the roast beef and let it rest in the refrigerator for several hours.

Roasting the Beef with the Oven or BBQ Geyser.

• Preheat the oven to 475 F / 240 C.
• Assemble the Geyser according to the owner’s manual and fill the base with water.
• Cut several onions in half and place them around the center of the rack
• Place the Roast Beef on top of the onions and put the Geyser in the oven or the BBQ (for BBQ close the lid).
• Let it seal for about 20 minutes and then turn down the temperature to 375 F / 190 C and cook it for 12 minutes per pound (450 gr.) for rare, and add 12 minutes for medium, or 25 minutes for well done.
• To check the readiness of the meat you may insert a skewer into the thickest part of the meat and the juice that will come out of it will tell you if it is to your liking (red-rare, pink – medium , clear- well done).
• Once it is done, remove it from the oven or BBQ (carefully) using the Geyser’s handles, with gloved hands.
• Let the meat rest for about an hour, covered loosely by a tin foil.

Having used the Geyser has added many bastings and returned the important and tasty juices into the meat, while the fats caramelized and making this the best Roast Beef you ever served.

Bon Appetite