How to Cook a Juicy Tender Roast Beef

Photo Caption Roast beef should still be pink inside if you want it tender and juicy.Photo Credit Eising/Photodisc/Getty ImagesRoast beef can be a scary PTFE Coating proposition if you're not practiced with the preparation. It's a somewhat intimidating cut and dish, and when it goes wrong, the dried-out, tough, chewy, discolored results aren't a big hit. For the best results, start with the best cuts; loin and rib cuts are the most naturally tender and juicy. If you don't mind the extra expense, opt for prime-rated cuts for superior marbling over choice cuts. With the right piece of beef, proper salting and avoiding cooking the meat past its minimum safe temperature are the two keys to turning out a succulent roast.
Step 1Salt the entire surface of the Teflon Coating roast beef liberally with coarse kosher or sea salt. Let it stand for at least 40 to 60 minutes; you can refrigerate it uncovered for 1 to 2 days. The salt needs enough time to pull moisture from the meat and season it, and the moisture needs time to be reabsorbed into the meat; otherwise, you dry the meat out and reduce its tenderness. Large-grain salt is most effective, but you can use table salt if necessary.