Introduction
The Slow Roast Mode on the Wolf Legacy Convection Steam Oven does an exceptional job at cooking the beef roast to the temperature you want, and is so tender and juicy you won't believe it. For a substantial crust, you can sear the roast in a pan, on the Wolf Griddle, or on the grill before or after it roasts.
Modes
Rack Position
Position - 2
Position - 2
Ingredients
Strip Loin
- 6-8 pound USDA choice or higher beef striploin
- 1/4 cup black garlic salt (or Kosher salt)
- 3 Tablespoons coarse ground pepper
Instructions
Preparation
Trim beef loin fat cap off the roast, and carefully remove the silverskin or connective tissue underneath the cap. After the loin is trimmed, season the roast on both sides with salt and pepper. Place it on an elevated rack set over a sheet pan and allow it to rest in the refrigerator overnight for best results.
The next day, remove the roast from the refrigerator 2 hours ahead of start time.
Place on a rack set inside the Wolf Legacy Convection Steam Oven and insert the temperature probe into the thickest part of the roast. Place in the Wolf Legacy Convection Steam Oven on rack position #2 and plug the probe into the Wolf Legacy Convection Steam Oven.
In the controls, select More, then select Slow Roast Mode. Select Beef, then Beef Sirloin or Ribeye. Select the desired internal temperature of Rare or Medium. If desired, adjust the internal temperature, the time for the roast to cook, and the time you want the roast to be finished. (For a 6-8 pound roast, 3.5-4.5 hours is best). Press start and let the Wolf Legacy Convection Steam Oven work its magic.
Preheat your Wolf Griddle ten minutes before the roast is done.
Once the roast is done, rub olive or avocado oil all over the roast, then place on the Wolf Griddle or grill and sear for 2 minutes on all sides.
Let the roast rest for 10 minutes before carving for the best results.