I need an epic way to prepare meat
January 13, 2015 11:54 AM   Subscribe

I promised my husband I would make him a special meal and I really want to wow him. Details and restrictions within.

I basically want to knock his socks off with some truly amazing meat. Side dishes I have covered, so it is the protein that I need to address. A couple weeks ago he made me an amazing beef roast braised in red wine that was one of the tastiest things I have ever eaten. I am having trouble coming up with something that would be on par with that.

- No shellfish
- No gluten
- must be beef, pork, salmon, or haddock
- preferably not really high carb but I'm flexible on this
- preferably kinda fancy-like but I'm flexible on this
- I'm happy with a recipe that just addresses the meat aspect, but if there is an all-in-one type meal (like a stew or casserole or something) I am open to that as well.
- Totally fine if it is a complicated "takes all day" kind of thing. I'd probably prefer that.
- doesn't make an obscene amount. I'm okay with some leftovers, but not for days and days.
posted by PuppetMcSockerson to Food & Drink (41 answers total) 74 users marked this as a favorite
I came in to suggest a Crown Roast of Lamb. But based on your parameters I would instead suggest that you work on sourcing a Suckling Pig.
posted by sparklemotion at 11:56 AM on January 13, 2015 [3 favorites]

I have a nice recipe for Beef Wellington that I'd be happy to provide to you. It's labor intensive but not actually difficult. It does kind of take all day. And it's meat heaven.
posted by janey47 at 11:58 AM on January 13, 2015 [5 favorites]

Braised lamb shanks. Oh man they are good. They're also very forgiving, you just sort of cook them for a few hours in some liquid and they they're amazing.

If you really want to stick with the meats you listed, then go for braised beef short ribs.
posted by bondcliff at 12:03 PM on January 13, 2015 [2 favorites]

Something very few people seem to eat anymore, that I think is phenomenally luscious: oxtail stew. You might think this is too close to what he made for you, though, as it's beef and I'd suggest lots of good red wine in there.

The basic technique is thus: Brown the oxtails (either by roasting briefly in a very hot oven or in olive oil a big pot on the stove), simmer the tails in a big pot in red wine, stock, with maybe some herbs (bay leaf, thyme) and/or onions/carrots. After a minimum of 5 hours (6 is better), discard the herbs and stock veggies. Remove the oxtails and put the stock and tails in the fridge over night. The next day, take a lot of the (now solidified) fat off of the stock. Reheat the stock and put more veggies in (parsnips and leeks are great, but really any stew veggies will do). You can either cut the meat off the tails or leave whole***, and put them back in the pot. Cook until the veggies are your desired softness. Optionally garnish with chopped parsley. Serve with some more of the good red wine you used in the stew.

***The soft cartilage is delicious and fun to chew off, if you're not too civilized.
posted by mysterious_stranger at 12:03 PM on January 13, 2015 [5 favorites]

Maybe a smallish piece of prime rib? We made one on New Year's that was amazing. Costco had a range of sizes down to one that would feed two with a few sandwiches' worth of leftovers. The technique we used was the Food Lab one - a slow-roast for a few hours then high heat to finish.

I've also used their sous vide technique for steak without any special sous vide gear - just ziploc bags in a slow cooker and checking the temp/agitating the water a lot. Makes for a really spectacular steak when you're done.
posted by pocams at 12:06 PM on January 13, 2015

I came to say braised short ribs, which are not particularly difficult, but do take time, and do have a reputation as a high-concept dish. You might also consider beef roulade, which is just a stuffed flank, rolled and sliced. Here's Craig Claiborne's version.
posted by Gilbert at 12:09 PM on January 13, 2015

Go simple. Buy the BEST meat you can find. Go to a local farm and get it there. Then cook it over a hot fire, ideally out doors (can you barbecue in Canada in the winter?)

I would do bone in Rib Eye steaks, in the US these would be PRIME in Canada I think they would be A. They may be called Tomahawk Chops in your neck of the woods.

Make fabulous side dishes. Creamed spinach, cowboy beans, baked potatoes, potatoes Anna, gorgeous salad, whatever looks good in the market.

Then, make a flight of sauces to go with the meat. Bearnaise sauce, Gorgonzola Sauce, Balsamic Steak Sauce. Whatever sounds good.

Dessert should be chocolate.

Now I'm hungry!
posted by Ruthless Bunny at 12:13 PM on January 13, 2015 [7 favorites]

This isn't all that complicated, but is one of my favorite beef things ever. My family calls it Roast Beast, and it's our traditional Christmas dinner:

Take a beef tenderloin and a LOT of garlic cloves. Peel the cloves. Cut little slits in the tenderloin and stick one garlic clove in each slit. Pause for a moment and deal with whatever emotions arise when you realize the tenderloin now looks like it has a bunch of eyes peering out at you.

Next, take equal amounts of rosemary, fine sea salt, and black pepper. The amount you need will depend on how big your loin is, but plan for more than you think - your goal is to cover the entire loin in this stuff. Mix the rosemary, salt, and pepper together, spread it out on a piece of plastic wrap long enough to envelop the loin, then roll the loin in it until it's completely coated. It should now look kind of like road kill, but at least you won't be able to see the garlic eyes anymore.

Wrap that all up and set it in the fridge, ideally overnight, then grill that bad boy to your preferred level of doneness. I like it rare.

As it's grilling, mix together a sauce made from equal parts sour cream and horseradish, with enough black pepper that it's speckly and enough salt that it all tastes good. Slice your tenderloin into respectable-sized pieces, serve with the horseradish sauce, and try not to break the table when you all start pounding on it to celebrate how happy your mouth feels.
posted by DingoMutt at 12:16 PM on January 13, 2015 [29 favorites]

Ina Garten's Four-Hour Lamb is delicious! I've made it twice to rave reviews. She (and I and the blogger I borrowed from in the link) paired it with Provencal French beans.
posted by cecic at 12:23 PM on January 13, 2015

Porchetta using this recipe from an awesome NYC vendor. It is a thing of beauty and makes amazing sandwiches too.
posted by dayintoday at 12:26 PM on January 13, 2015 [2 favorites]

How about something in a salt crust?
posted by bq at 12:26 PM on January 13, 2015

Steak au Poivre. I've made this recipe from Fine Cooking with excellent results. It is SO GOOD!
posted by rainbowbrite at 12:29 PM on January 13, 2015 [2 favorites]

recently, I made steaks with homemade bearnaise sauce and fries (and I suppose one needs watercress here and a salad with vinaigrette. I did the salad, couldn't find watercress). For the steak, you just need someone who knows his stuff to give you some good meat. The showpiece is the homemade bearnaise. Well, and maybe the fries as well. I make mine with duck fat. Not very often...
posted by mumimor at 12:33 PM on January 13, 2015 [1 favorite]

Definitely a braise. Short ribs or osso bucco or maybe even just boeuf bourguignon or carbonnade.
posted by supercres at 12:34 PM on January 13, 2015 [3 favorites]

Hmmm.. to contrast the beef, maybe a pork roast with really fantastic crackling? This crackling method has never let me down (and it won the Guardian's best crackling showdown!). It's really nice with some roast apples stuffed with sausage meat.
posted by Erasmouse at 12:41 PM on January 13, 2015 [3 favorites]

Not terribly difficult, but pistachio crusted salmon with a lemon cream sauce tastes very luxurious. I bake it rather than pan fry, for about 13-15 minutes for 2 very thick pieces of salmon (skin side down, little olive oil in the pan first). That way no pistachios fall off while flipping in a fry pan.

You'd have to sub cornstarch (or your favorite thickener of choice) in the lemon cream sauce, which calls for 1/2 tsp of flour.

Or you could do a pork tenderloin (or 2, they are kind of small, my husband could probably eat a whole one by himself), coated with a bit of Dijon mustard, chopped garlic, and a dash of soy sauce and a splash of white wine or vinegar, bit of fresh or dried thyme in there. Roast at 375 F (190 C) on a rack over a cookie sheet (I use a mini broiler pan), for about 45 min to an hour, or until it reaches an internal temp of about 155 F (68 C) degrees. If he likes bacon, you can wrap them in strips of bacon as well.
posted by Marie Mon Dieu at 12:48 PM on January 13, 2015 [2 favorites]

Carne adovada is the best thing I make. Omit the orange juice and use country-style pork ribs, and cook for 4 hours.
posted by MrMoonPie at 12:51 PM on January 13, 2015 [1 favorite]

My guy recently made the Momofuku Bo Ssam. He said it was pretty easy, and it was a huge hit. The main initial hurdle was finding a nice pork shoulder because the store had it labeled as pork butt.
posted by ldthomps at 12:53 PM on January 13, 2015 [3 favorites]

German Beef Rouladen.

This recipe looks pretty authentic,* complete with the typical potato balls and red cabbage. When I was growing up, we typically had both potato balls and mashed potatoes, red cabbage and fresh dinner rolls of some sort. But I am a carb fiend. If you are not, it's probably fine to do either potato balls or mashed potatoes.

* By authentic, I mean pretty close to what I grew up with homecooked by my German mother -- though my mother's red cabbage recipe was a little different, it still sounds pretty darn good to me.
posted by Michele in California at 12:56 PM on January 13, 2015 [1 favorite]

It's not fancy, but I love making pulled pork. I either throw mine in a slow cooker with a hard cider all day, or when I have an entire day to give to it, I smoke it on my gas grill. AmazingRibs has all the info you need. In fact, you may want to poke around there for other meat-y ideas too.

Either way, I use this rub from the same site.
posted by natabat at 12:57 PM on January 13, 2015

Seconding rainbowbrite: the Alton Brown steak au poivre is our regular "fancy but actually quite easy" special-occasion meal.

His version flames the cognac, which certainly adds to the epic and is jolly exciting the first time you do it.
posted by We had a deal, Kyle at 12:59 PM on January 13, 2015 [1 favorite]

This doesn't have elaborate execution but the form factor can't be beat—the Lobel's cowboy steak is my go-to fancy man dinner, and it's just so much FUN to cook a steak that big and carve it at the table to share like a Flintstone. It's extremely decent beef (there are grass-fed and Wagyu versions, too, if you want to be extra-fancy), so basically anything other than a hot, crusty sear and oven-finishing is just gilding the lily. Maybe crunchy sea salt. A flight of classic sauces if you want to go over the top.

If you want to COOK, my favorite all-day meat things:

- Old-school red-tablecloth braciole (flank steak rolled with a breadcrumb/parm/pine nut/mint stuffing)
- Korean galbi jjim (short ribs braised in sweet soy)
- Judy Rogers' brasato (pot roast, more or less, but braised in an entire bottle of wine reduced to a sticky glaze)
- Marcella Hazan's pork loin braised in milk (roll it up with lemon and sage for good measure)
- serious smoked meat if you like that and have the stuff/the time—Texas-style (salt and pepper rub only) brisket or beef ribs are always fun.
posted by peachfuzz at 1:16 PM on January 13, 2015 [1 favorite]

Here is the go-to recipe I use for epic meat:
Smitten Kitchen Braised Short Ribs

The meat just falls off the bone. And your house will smell heavenly.
posted by oxisos at 1:17 PM on January 13, 2015 [1 favorite]

My guy recently made the Momofuku Bo Ssam. He said it was pretty easy, and it was a huge hit. The main initial hurdle was finding a nice pork shoulder because the store had it labeled as pork butt.

This is incredibly, mindbendingly, health-destroyingly delicious, and also extremely easy, but a pork shoulder is 8-10 pounds. When made for two, it's weeeeeeeeeks of delicious leftovers.

Kenji Alt-Lopez's prime rib is, like just about every recipe he puts together, phenomenal.
posted by joyceanmachine at 1:19 PM on January 13, 2015 [1 favorite]

For over-the-top meat, you could do a pork crown rib roast, but that's enough to feed fourteen to twenty people, as Martha says. (BTW the Food Lab suggests you ask your butcher to form the crown for you, instead of forming it yourself).

I'd lean towards a rib eye steak that isn't just bone-in, but frenched (we refer to them as Fred Flintstone steaks, which should give you a mental picture what you're looking for). Our local butcher does a hundred-day dry aged rib-eye that forms a beautiful crust on the grill (oh, by the way, it's hard to form a crust on a bone-in steak in a skillet, so the grill is the best way to prepare one of these). Be warned: I think it was about $27/lb and a steak like that is over two pounds. I emitted actual Homer Simpson noises, though, so I'd say it's worth it.

And since somebody above mentioned salt crust, how picky is he about his fish? Whole branzino in a salt crust is delicious, and it's actually not all that hard (get your fishmonger to clean, scale, and gut the fish and all you have to do is make the salt crust and put the whole thing in the oven). When it's done you crack the salt crust with the back of a serving spoon and dig in. When we made it we had too much other food and we still finished every last bite of fish.
posted by fedward at 1:51 PM on January 13, 2015 [2 favorites]

If you're willing to make an entire or half beef tenderloin, get several pounds of kosher salt and add just enough water to make a slightly dry slurry.

In a baking pan, lay down a 1/2 layer of salt and lay the tenderloin on top. Put fresh rosemary on top and then seal the entire thing up in a heavy coating of salt. Insert a meat thermometer and bake at 350 until it reaches 125F, it should carry over to 135. Crack the crust, slice and serve.

If you're not willing to do an entire one, there is a recipe from Robert Del Grande here for a wonderful seared fillet mignon with chiles and an avocado relish here (starting around 14:20). Fantastic, but a lot of prep.
posted by plinth at 2:02 PM on January 13, 2015

Julia Child's Beef Bourguinon is becoming a go to here. Most recently at Christmas this year, when it silenced a few doubters and can be as complicated as you like (you can go as far as making your own stock!).

Making the stew the day before and finishing the sauce and vegetables before serving deepened and enrichened the flavor and texture and also makes day of a little easier to manage. I used a boneless beef chuck roast. Served it with extra buttery mashed potatoes (basically that recipe minus the drum sieve step at the end) and green beans.

I follow the version from the Julia and Jacques cookbook, which skips coating the beef in flour, but it's the same otherwise.
posted by notyou at 2:24 PM on January 13, 2015 [1 favorite]

Ruthless Bunny's suggestion reminded me: at the holidays, I scored a 2-rib prime rib roast, which I think is a similar cut of meat. It was obviously the leftover from someone else asking for 6 bones and they had 2 extra. The butcher gave us a huge discount on it.

I patted it dry, rubbed with a tiny bit of oil, then sprinkled with S&P. Seared in a heavy-bottomed oven-safe pan on both sides, then put into the oven at 350 F until 145 F. You can take it out earlier if you want it more rare, but don't over cook.

Think I made a mushroom sauce on the side. But it was so awesome, and we could have used a bit more for 2 people because I was full of the sads when my husband ate the rest and I wanted more.
posted by Marie Mon Dieu at 2:26 PM on January 13, 2015 [1 favorite]

I'm not sure this is fancy or complicated enough for you, but this is my favourite way to prepare salmon:

-panfry steaks in butter until cooked enough for your liking
-meanwhile make a maple-balsamic reduction:

1) REAL maple syrup (don't even bother if it's fake, just leave it out. Could replace with honey or brown sugar) - a splash, maybe 1-2 tsp
2) honey dijon or regular dijon mustard - a squirt or two, maybe 1/2-1 tsp
3) balsamic vinegar, preferably a decent quality, maybe 1/2 cup for two steaks
4) olive oil, a splash, maybe a few Tbsp
5) a bit of salt or a small splash of soy sauce

(very rough estimates, but I don't think it matters too much within reason. Taste and adjust while it's reducing if you're worried)

Bring to a boil then keep it going on a fairly low heat until it thickens, maybe 10-15min. Drizzle over the salmon - easier if you let the sauce cool a bit first.
posted by randomnity at 3:21 PM on January 13, 2015 [3 favorites]

If I may add a refinement to Marie Mon Dieu's pistachio coating...

My favorite fish dish in the whole wide world is walleye dipped in egg, coated with pistachio dust and baked with a dab of butter on top. Drizzled lemon optional.

How do you turn pistachios into dust? Your coffee grinder.

Really. Trust me.
posted by Short Attention Sp at 4:42 PM on January 13, 2015 [1 favorite]

I'd do an osso bucco. I think it is challenging, special, delicious, and has relatively few leftovers.
If someone were preparing this for me they'd be making marrow bones and steak tartare, but unless your darling is already a fan of raw meat I'd not try that.
posted by ch1x0r at 6:26 PM on January 13, 2015

This recipe for pork belly from Jamie Oliver is quite good. I had a hell of a time finding a pork belly the size he calls for and it can easily be halved. Doesn't take all day tho.
It's from a third party website because the original seems to have disappeared from his website.
posted by fiercekitten at 7:19 PM on January 13, 2015

I'd second either the momofuko Bo Ssam or bouef bourguignon-the cooks illustrated recipe is complicated and insanely good. And now I'm hungry too.
posted by purenitrous at 8:23 PM on January 13, 2015

A stew with very VERY tender meat sort'a blows the socks off the people I have over for dinner. Only after lots of failed dishes I've learned how to do this right:

- Buy the very best meat from an ecological butcher. Use it the same day an don't refrigerate it first. Ask the butcher for advise: this should be meat that becomes very tender.

- I always remove the white hard parts from the meat. The connective tissue. People leave this at the side of their plate anyway. Don't cut the meat too small.

- Do not pre-brown the meat! I've learned this from Jamie Oliver. He mentions it often and there is really no reason to pre-brown meat.


- Prepare the stew a day in advance; it grows so much in taste if it's left alone for a night.

- Prepare the meal once just for yourself if you can, so you can get comfortable with the process.

- Any meat gets super tender if you just leave it alone in the stew for several hours on the lowest heat setting. Use a flame disperser.

- Use a thick pan.

- Use fresh herbs and throw them in as they are. This makes for an interesting stew. I also like to add small tomatoes. They're the little surprises in the stew.

As for the actual recipe, there are billions of stew recipes you can use. A beef + red wine recipe can taste very good. I would find a Jamie Oliver recipe from one of his earlier books and experiment with that. If your husband enjoys a strong red wine, add that. If he likes garlic, add garlic. Etc.

Good luck!
posted by hz37 at 2:37 AM on January 14, 2015

Not elegant-fancy, but all-day involved and unbelievably delicious: bo ssam with all the fixins, or perhaps cochinita pibil.
posted by ifjuly at 8:08 AM on January 14, 2015

Maybe not entree-y enough (but we've made a feast of it and it thrills me every time) but Buvette's Salmon Rillettes, adapted from Thomas Keller's, are delicious, one of my favorite ways to eat salmon for sure. And carbier than you want perhaps, but Cook's Illustrated's Salmon Cakes are very tasty too.

Maple and Mustard Glazed Salmon with Roasted Brussels Sprouts is fast and maybe too weeknight dinner-y, but it does taste great.

It's got carbs from caramelized pineapple and polenta, but I made Chili al Pastor a couple weeks ago with some added Penzey's Mitchell Street seasoning and it was very good (and while not fancy obvy as it's chili, it did feel special/unique). It absolutely needs a day or so to rest in the fridge to make the flavors meld; the night I made it I was underwhelmed but when we ate it a day and a half later it was duh-licious (the directions for making ahead are in the recipe instructions; make the chili except for the finishing lime juice step and garnishes, let it sit at least overnight, then the day you're serving reheat it gently while making the polenta and pineapple, adding the lime juice--very necessary as a brightener--and garnishes and adjusting seasoning if desired). The textures are great; the polenta is an ideal carrier for the flavorful sauciness of the chili. (My all-time favorite chili though, and it will take all day indeed, is still Lisa Fain's with all fixins she mentions as they are essential, particularly the raw onion. For the record.)

Also not fancy as it's a burger, but Jamaican Jerk Burgers with Orange Chipotle Mayonnaise are my husband's favorite of the zillions of tarted up burger recipes we've tried. This one, with bacon, cheddar, apples, and maple syrup, is mine. Yes burgers are casual, but we've got a few tried and true favorites in our arsenal that have 3 or 4 different components components, many which can be made at least a few hours ahead, that set them apart from the usual casual more naked kind (here's another, and another, and another, and another though that last one I haven't tried...oh and Suzanne Goin's but that thing is insanely rich).

There's also Farsu Magru/Braciole (I can't find the version I use, Francis Ford Coppola's mom's via Joyce Goldstein, online though). Or less conventional (in the US) meatloafs/pies, like Bobotie, Embutido, Forloren Hare, with Blackberry Sauce, Tourtiere. (My favorites of these are probably Bobotie and Tourtiere.)

If he's down with pickle-y cabbage stuff, you could always do the sort of sauerbraten that takes many days to prepare, or choucroute with extremely good pork products (sausage, bacon, etc.). Or ramen/asian noodle soups (NB I have not made either of these yet so can't vouch firsthand): days-involved, slow cookered. Sorry, a lot of these make leftovers I just realized...

And, maybe fancy enough finally but I haven't made the following yet (but they're on my to-do list because they sound so nice): Cowboy Rubbed Ribeye with Chocolate Stout Pan Sauce, Herbed Beef Skewers with Horseradish Cream, Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce (that one's probably a little too like what he made you though?).
posted by ifjuly at 8:59 AM on January 14, 2015

In my own opinion, a lot of these recipes are more about the froof-factor and less about the OMG YUM MEATness of the dish...so, just because I like you, I'm going to share another of our dinner staples with you. Friends ask me how I do this, and I won't tell them---but I'll tell you because you're an internet stranger. When you are famous and you publish this recipe and sell your first cookbook, I just ask that you remember me and maybe buy me a new maserati. This recipe originated because I live in a tiny town with terrible, awful, disgusting grocery stores and no local meat supplier, and I hadn't had time to go to the good grocery stores in the town where I work.

For this one you need a london broil. NOT a flank steak, NOT a tri-tip. NOT a chuck-eye, none of that stuff. London Broil. Pick a fat one that ideally has some marbling. It's just easier with a fatter, fattier one--but it will work with a thinner one. IDEALLY London Broil has grain that runs lengthwide down the strip of meat. This is the best case scenario, but as the "meat cutters" at my local store have proven repeatedly, anything is possible.

When you get home, preheat your oven to the lowest temperature it will go. Mine goes as low as 170. Don't use convection if you have it. You're going to want a cast iron skillet for this recipe, however any very heavy skillet will do if you can bake it. Unlike my roast chicken recipe (no, really, best roast chicken EVER), you WILL NOT PREHEAT THE CAST IRON.

In a large ziplock (or on a plate, or whatever, ziplock just gives you coverage on both sides with less marinade), you're going to mix up some poor-man's nam pla prik, thai table sauce. Ideally it would have fish sauce and soy sauce and chilis and scallions and lime juice and chili oil and garlic...and if you HAVE those things and you want me to tell you how to make MY nam pla prik, just ask and I will tell you, and you'll start eating it like ketchup because it's amazing. BUT, all you REALLY need are fish sauce and soy sauce. Buy some good vietnamese or korean or japanese or thai fish sauce, do NOT buy chinese fish sauce, you'll regret it. Once you learn how amazing fish sauce is, you'll use it all the time and it's cheap, so buy some.

Anyway, into your baggie, put approximately equal portions soy and fish sauce (or your nam pla prik). I go a little heavier on fish sauce and a little lighter on soy, like 5/8 fish sauce and 3/8 soy, but whatever. I don't even measure. Shake up the bag to get it mixed, and then plop in your meat, squoosh out the air, and walk away from it. In 15 or so minutes, or as long as it takes your oven to preheat, come take out the meat. It'll look weird, kinda brown and yuck. This is ideal.

DO NOT RINSE IT. No seriously, if you rinse it, we can't be friends and I'll ask for my clothes back from your house because that dog don't hunt.

Plop the meat into your cast iron and sorta squish it from the edges in so that it gets as thick as possible. I'm not saying fold it, I'm saying fluff it like a pillow. If you HAVE a leave in thermometer, put it in and set it for 120 degrees. If you don't...then figure on about 20-30 minutes to come check on it.

When your leave-in beeps or it's been about time, come look at it. It'll look pretty much raw but sorta brown, really take that internal temp. 118-122 is your sweet spot. Now remove your pan and turn off your oven. Plop the meat on a plate. Let him rest. Wipe out your skillet but don't wash it.

Crank the heat as high as you can on your range. Turn on the vent fan, open a window, whatever. Crank it. Add a tiny bit of either grapeseed (preferred) oil or butter ghee if you have it. Don't let butter ghee smoke, it tastes acrid, if the grapeseed smokes it's no big deal. Ghee can brown, that's fine.

Spread your fat around the skillet and get it HOT. Drop on the meat. You might be thinking that you should have salt crusted this, and London Broil is PERFECT for a salt crust, HOWEVER if you put SALT on something that's marinated in FISH SAUCE you may as well just eat a salt biscuit. Don't do it.

Plop it and DO NOT MOVE IT for at least a minute, ideally a little more. Nudge it with your tongs to see if it moves freely. If it's still stuck, it hasn't seared enough. Once a nudge frees it, flip it. It should be browned and almost kinda hard on the crust. NOT burned, just a dramatic Maillard. Repeat on that side, turn it back over if you need more browning. AVOID going more than 2 mins per side unless your range is weak.

Plop him on the cutting board and walk away while you deal with your potatoes or whatever. Come back in AT LEAST 5 minutes. He'll be juicing all over your board. This is ideal.

Cut him thin-ish, maybe a hair thinner than 1/4" at the most, with no real minimum. Cut him at a slight angle perpendicular to the grain. so you'll have a bunch of narrow cuts because the grain's running lengthwise, remember? Serve while still warm. It's no problem for two adults to crush a 1.25-1.5lb London Broil this way. I usually serve with rice, because sticky rice that soaks up the juice from this is mind blowing, but again good bread is a good choice too. Asparagus is nice, but I avoid it, because, let's be honest, asparagus kinda wrecks sexy times.

You're doing a reverse sear here, sort of a ghetto sous-vide. Your basically getting the internals of the roast to the desired temp and then just cooking the outside. It's unbelievable and extremely tender while still having some texture. The crust will be salty and awesome.

If you elect to not cut the whole thing, or you're not as much of disgusting pig as myself, save the second ~half of the roast till you're done eating and it's cooled down and firmed up, then cut into much thinner slices, maybe 1/8" or so, and chuck those in the fridge. THOSE are the basis for my famous (no really, we're considering a food truck) beef po'boy sliders, whose recipe I will ALSO share with anyone who is interested.
posted by TomMelee at 10:44 AM on January 14, 2015 [17 favorites]

Holy hell, I have SO MANY OPTIONS! You guys really gave some killer suggestions, and this is a good thing because my husband and I are going to be taking turns each month making a special meal for the other person. I have a year's worth of ideas!!!

The ones I marked as best are the ones I am most eager to try, but really pretty much everything here should be marked as best.
posted by PuppetMcSockerson at 6:59 AM on January 15, 2015 [5 favorites]

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