{"id":2768,"date":"2026-07-05T10:23:26","date_gmt":"2026-07-05T10:23:26","guid":{"rendered":"https:\/\/esfriv.com\/?p=2768"},"modified":"2026-07-05T10:23:27","modified_gmt":"2026-07-05T10:23:27","slug":"crusted-roast-beef-steak","status":"publish","type":"post","link":"https:\/\/esfriv.com\/?p=2768","title":{"rendered":"crusted roast beef steak"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ingredients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the Beef<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 whole beef roast or very thick beef steak, 2 to 3 kilograms<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 tablespoons olive oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons Worcestershire sauce<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons Dijon mustard<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons coarse sea salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 teaspoons black pepper<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 teaspoons garlic powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 teaspoons onion powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon smoked paprika<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon ground mustard<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon dried thyme<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon dried rosemary<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon dried oregano<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon ground coriander<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the Herb Crust<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 cups fresh breadcrumbs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cup finely grated Parmesan cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 tablespoons melted butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 tablespoons olive oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6 garlic cloves, finely minced<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 tablespoons chopped parsley<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons chopped rosemary<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons chopped thyme<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tablespoon chopped chives<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon black pepper<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon sea salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tablespoon Dijon mustard<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For Roasting<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 large onion, cut into thick slices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 carrots, roughly chopped<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 celery stalks, roughly chopped<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 whole garlic bulb, cut in half<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 rosemary sprigs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 thyme sprigs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 cups beef stock<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For Butter Basting<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6 tablespoons butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 crushed garlic cloves<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 rosemary sprigs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 thyme sprigs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For Rich Beef Gravy<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 cups roasting liquid<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cup beef stock<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon Worcestershire sauce<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salt to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pepper to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparing the Beef<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the beef from refrigeration at least one hour before cooking. Place it on a tray and dry every surface with paper towels. The drier the exterior, the better the crust formation during cooking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Combine salt, pepper, garlic powder, onion powder, paprika, mustard powder, thyme, rosemary, oregano, and coriander in a bowl.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rub olive oil and Worcestershire sauce over the entire beef roast. Sprinkle the seasoning mixture generously over every side. Massage the seasonings into the meat thoroughly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Allow the beef to rest uncovered for forty-five to sixty minutes. This resting period helps the seasonings adhere and promotes even cooking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Making the Herb Crust<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a large bowl combine breadcrumbs, Parmesan cheese, parsley, rosemary, thyme, chives, garlic, salt, and pepper.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add melted butter and olive oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix thoroughly until the breadcrumbs become evenly coated.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add Dijon mustard and continue mixing until the mixture forms a slightly moist texture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Set aside while preparing the roast.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparing the Roasting Pan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place onions, carrots, celery, garlic halves, rosemary sprigs, and thyme sprigs into the bottom of a large roasting pan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour beef stock into the pan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">These vegetables will create steam, add flavor to the roast, and contribute to a rich gravy later.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Searing Process<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Heat a heavy cast-iron skillet over high heat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add olive oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the oil is hot, place the beef into the skillet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sear each side for three to four minutes until deeply browned.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The goal is not to cook the beef completely but to develop a rich outer crust.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add butter, garlic, rosemary, and thyme.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As the butter foams, continuously spoon it over the meat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continue basting for several minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The butter should become fragrant and golden while coating the beef with flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Applying the Crust<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the beef from the skillet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Brush the entire surface with Dijon mustard.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Take handfuls of the breadcrumb mixture and firmly press them onto the top and sides of the beef.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ensure a thick and even coating covers the entire roast.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The crust should adhere firmly without falling away.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roasting Stage<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the crusted roast on a rack above the vegetables.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the roasting pan to a preheated oven at 190\u00b0C (375\u00b0F).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roast until the desired temperature is reached.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Approximate roasting times:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rare: 18 to 20 minutes per pound<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Medium-Rare: 20 to 22 minutes per pound<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Medium: 23 to 25 minutes per pound<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Medium-Well: 26 to 28 minutes per pound<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Check frequently using a meat thermometer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Internal Temperature Guide<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rare: 50 to 52\u00b0C<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Medium-Rare: 54 to 57\u00b0C<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Medium: 60 to 63\u00b0C<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Medium-Well: 65 to 68\u00b0C<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Well Done: Above 71\u00b0C<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Protecting the Crust<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If the crust becomes dark before the roast finishes cooking, loosely tent the roast with aluminum foil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Do not press the foil tightly against the crust.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continue roasting until the desired temperature is achieved.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Resting Period<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the roast to a large cutting board.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Loosely cover with foil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Allow it to rest for twenty to thirty minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This step is extremely important because it allows juices to redistribute throughout the meat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Skipping this stage can result in dry slices.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Making the Gravy<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Strain the liquid from the roasting pan into a saucepan.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Press lightly on the vegetables to extract flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Discard the solids.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a separate saucepan melt butter over medium heat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add flour and cook for two to three minutes while stirring continuously.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Slowly whisk in the roasting liquid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add beef stock and Worcestershire sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bring to a gentle simmer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cook until the gravy thickens and becomes smooth.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Season with salt and pepper.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Carving<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the rested roast on a stable cutting board.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Using a long sharp carving knife, slice against the grain.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut slices according to preference.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Thin slices work well for elegant presentation while thicker slices provide a steakhouse-style serving.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serving Suggestions<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with garlic mashed potatoes, roasted potatoes, Yorkshire pudding, buttered green beans, roasted Brussels sprouts, glazed carrots, saut\u00e9ed mushrooms, or creamy cauliflower gratin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The crispy herb crust combined with juicy beef and rich gravy creates a restaurant-quality meal suitable for holidays, celebrations, family dinners, and special occasions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chef\u2019s Secrets for Exceptional Results<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use beef with abundant marbling.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Allow the meat to reach room temperature before cooking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Never skip the searing step.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use fresh herbs whenever possible.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avoid overcooking by monitoring temperature carefully.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rest the meat thoroughly before slicing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Keep the crust thick but evenly distributed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Use homemade stock for deeper flavor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Carve with a very sharp knife.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve on warm plates to maintain temperature and texture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For the Beef 1 whole beef roast or very thick beef steak, 2 to 3 kilograms 3 tablespoons olive&hellip;<\/p>\n","protected":false},"author":1,"featured_media":2769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>crusted roast beef steak - esfriv<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/esfriv.com\/?p=2768\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"crusted roast beef steak - esfriv\" \/>\n<meta property=\"og:description\" content=\"Ingredients For the Beef 1 whole beef roast or very thick 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