I'm looking for suggestions and contributions on a "different" cooking issue...
With the kids coming home for Christmas, I bought a 9.5 lb rolled and boned out T-Bone Steak Roast...
As our "normal" roast of beef is around 3-4 lbs, I'm wondering if any of you have thoughts on doing this "bigger" piece of meat, with no bones in it? I can obviously fathom using the digital meat thermometer to check out "doneness", but am wondering about the timing and temp settings...
I am anxious to get a lot of gravy, and will agree to just about anything in regards garlic (being included)...
Regrettably, this will have to be done in the oven...
My thanks for any inputs and suggestions, in advance!
Lifter
With the kids coming home for Christmas, I bought a 9.5 lb rolled and boned out T-Bone Steak Roast...
As our "normal" roast of beef is around 3-4 lbs, I'm wondering if any of you have thoughts on doing this "bigger" piece of meat, with no bones in it? I can obviously fathom using the digital meat thermometer to check out "doneness", but am wondering about the timing and temp settings...
I am anxious to get a lot of gravy, and will agree to just about anything in regards garlic (being included)...
Regrettably, this will have to be done in the oven...
My thanks for any inputs and suggestions, in advance!
Lifter
