Excellent video, thank you! I love garlic and rosemary. Can you use the same recipe but do a reverse sear on the strip instead? Or do you think it might not work with the garlic cloves and rosemary studs?
just curious. Why not cut the slits deeper to get the garlic and herbs more into the center? What was the total cook time for that large roast? I have one like that in my freezer that I'm about to cook up : - )
Oh Jesus, I made this comment before I saw the rest of the video. Ummm…… Not my kind of roast I guess. It's just going to taste like rosemary and garlic and obliterate the beef flavor.
He made a Garlic and rosemary studded roast lol, is it not supposed to have flavors of garlic and rosemary? Instead of criticizing, go find a recipe video that’s more your taste.
I made this, and the garlic and rosemary flavor doesn't overwhelm the roast, like you think that it might. Remember, you can always control the amount of garlic by slicing the cloves in half. You can do the same with the rosemary by just inserting less rosemary. For a four-pound roast, my total cook was about 90 minutes, which gave plenty of time for those strong flavors to blend and moderate.
No idea how tender or tough it turned out but it was definitely one of the best videos I've come across for cooking a sirloin roast.
Love it! So good! Thanks!
That’s going to be our Easter dinner instead of the usual ham
This will be our Thanksgiving dinner tomorrow
Same
Thank you..looks terrific!
Good video-well done and thoroughly explained, thank you!
It was our pleasure. Thanks!
Thanks. 1st time cooking this cut. Marinating now.
Hello, I’m new to your channel ☺️ excellent video, thank you so much 👌🏼👌🏼 I will make this for dinner tonight ☺️
Excellent video, thank you! I love garlic and rosemary. Can you use the same recipe but do a reverse sear on the strip instead? Or do you think it might not work with the garlic cloves and rosemary studs?
Awesome video friend! New subscribers (Weber Grill Masters) here from Canada! :)
Good video well done 👍 thanks
just curious. Why not cut the slits deeper to get the garlic and herbs more into the center? What was the total cook time for that large roast? I have one like that in my freezer that I'm about to cook up : - )
Download the "Roast Perfect" app it will walk you through the steps you need to take for the size Roast you are cooking :)
What was the temperature of the thermometer?
Delicious
So good
Reverse sear! Everyone should learn that, it is better.
Just saved my life lol
Hah we are glad to hear it!
Awesome video….
How do cook it two hours before you're going to serve it and not have continue cooking internally and become over done ?
Excellent video but didn’t hear what Internal temperature you achieved for medium rare.
Medium rare for beef should be at 130 to 135 F but he was cooking this roast to medium so that would be at 145 F
Like a boss
Touched The Meat Then Cell phone 😂
you mean after 25 mins searing you go 325 degree C for 18.75 mins per pound for medium ? that’s insane, the beef will be over cooked !
You overcooked it
Someone had to say it.
He wanted it medium didnt he?
No he didn’t!
He’s got a lot of different colors in there, looks good to me
Completely overcooked.
He touched raw meat and then his phone :O
U can eat raw meat, lol
Don't worry, most phones have antivirus now.
So what, it’s his phone
That's too much garlic, but thank god you cleaned off the rosemary, or it would have been like beefy rosemary...
Oh Jesus, I made this comment before I saw the rest of the video. Ummm…… Not my kind of roast I guess. It's just going to taste like rosemary and garlic and obliterate the beef flavor.
He made a Garlic and rosemary studded roast lol, is it not supposed to have flavors of garlic and rosemary? Instead of criticizing, go find a recipe video that’s more your taste.
@@tinkles30 there is no such thing as too much garlic.
@@MKPolovanec Exactly!
I made this, and the garlic and rosemary flavor doesn't overwhelm the roast, like you think that it might. Remember, you can always control the amount of garlic by slicing the cloves in half. You can do the same with the rosemary by just inserting less rosemary. For a four-pound roast, my total cook was about 90 minutes, which gave plenty of time for those strong flavors to blend and moderate.
Too much rosemary. I want to taste the beef not the rosemary. Pass!