Originally Posted by Jeff G.
I think the 350 may be better for beef.. I will give that a shot. I do the lower temp for the pork and automatically do it for beef. I like pork a bit more done than beef.. The higher temp will cook a bit faster, less deep into the meat leaving the beef a bit more rare..
yes do try it. the oil and the 500F starts to build a nice brown crust. then the 350F carries it along and like you said brings it to med rare in quick time. i usually cook a 4 to 5 lb eye round about 1 hour, due to the fact that it is long and slim it always comes out nice and pink without to much brown depth.
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry