Roast beef cut
Rostbiff
52°CServed cold and pink — pull it rare on purpose.
Pull temperature for rare
How do you want it?tap to change
Safe minimum 63°CUSDA · + 3 min rest
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.