OK, I will shortly be cooking my very first large piece of meat (i.e. not a single steak, but rather a larger one that I will carve into pieces when serving). I think I have the procedure down, but I want to go over it with you guys to make sure that it sounds good.
The steak is just over one kilogram. I will remove it from the refrigerator one hour before cooking. I am planning on searing the outside, then placing it in a roasting pan on top of carrots, onions and celery. I will use a 120 degree (celsius) oven, on the convection setting. I will be using a temperature probe, placed into the centre mass of the steak, and shooting for a target temperature of 53 degrees celsius.
I am expecting a post-roasting rise in temperature of 5-7 degrees, which should leave me with a nice medium rare steak. I will rest the steak on the cutting board under aluminium foil for at least fifteen minutes.
I am also planning on deglacing the pan with a mix of 50/50 red wine and tap water, then making a gravy based on the pan juice and a basic roux.
Does that sound good to you guys?
I have a choice between using a roasting pan and a cast-iron pot. Which should I use?