I hope you have enjoyed Canadian Thanksgiving and ate lots and lots of turkey. Every year, my mother makes the juiciest turkey ever, however, she forgot to buy a turkey for this Thanksgiving. I missed eating her turkey. There is always American Thanksgiving, even thought we are Canadians. As every year, we have a family reunion in which families from all over Canada reunite in Montreal to have Thanksgiving dinner.
Since I can't break family tradition, I decided to organize a "Thanksgiving Eve Dinner" with friends, collegues and my bro on Sunday. Cooking turkey takes a long time to be done, so I ended buying roast beef since it was on special. I won't go into details on the cooking steps as I blogged about roast beef on December 2008, here are some useful informations.
Approximate roasting time for room-temperature roast beef at 350F :
Rare - 17-19 mins per pound
Medium Rare - 20-22 mins per pound
Medium Well - 23-25 mins per pound
Well Done - 30 mins per pound
Using a meat thermometer, the roast center temperature should be approximately :
Rare - 125°F
Medium Rare - 135°F
Medium Well - 150°F
Well Done - 160°F
The best technique when a meat thermometer is not available is by touch, I called it the Chef Ramsay's technique. If the touch of the meat is like your cheeks, it's rare, your chin for medium rare and your forehead for well done.