Roasting Tips

Roasting meat is easy, but it requires good cooking technique. Learn the basics here so you can get amazing results in moisture and flavor.

Sliced flank steak on a metal sheet pan with lime wedges.

The Proper Cut of Beef

Select a proper cut of beef to ensure it's moist and tender. Rib eye, top sirloin and rib roast are perfect for roasting.

The Right Temperature

For the first 30 minutes, roast the meat in a very hot oven at 425° F, and then lower the temperature to 325° F for the remaining time.

Turkey sliced on a carving board beside a fork and carving knife.

Letting it Rest

Allow the roast to rest for about 15 minutes before cutting it to allow the moisture that has been lost during cooking to be redistributed throughout the meat. Cover it with foil during the resting period to keep it hot.

A piece of steak searing in a skillet with spices and herbs.

Searing the Meat

Sear the meat before roasting to create a flavorful crust and to seal the moisture inside the roast. Searing is the method of quickly browning all sides to create a crust.

A whole turkey on an oven with a meat thermometer.

Minutes Per Pound

The cooking time is dependent on the weight of the meat and the desired doneness: Rare: 11 minutes per pound of meat; Medium: 14 minutes per pound of meat; Well Done: 16 minutes per pound of meat.