Roast beef cut
Rostbiff
52°CRest 15 min
Pull temperature for rare
Served cold and pink, so pull it rare on purpose.
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Safe minimum 63°CUSDA
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On the grill
This is the cut for the classic cold sliced rostbiff: sear it hard all over, then take it indirect only to rare, since it keeps cooking as it cools and rests.
Chill it fully before slicing wafer-thin. Carving it warm tears the fibres instead of cutting them cleanly.