Rosbeef

[Burnsy2023]

I don't often do roast beef but I am going to this year, so I was after opinions on what cuts of beef you prefer to roast and any other hints or tricks you use when roasting? I hate it overcooked so I want it to have bags of flavour whilst also being a decent enough cut to eat medium rare whilst not breaking the bank.

Thoughts?

 

[Burnsy2023]

In that case sirloin roast around £15-£20 a kilo depending on quality.
Just sear the outside before roasting to get the caramelisation taste happening.
I'm a lover of keeping it simple, with no fancy herbs or anything.
Sometimes herbs are nice, but everyone including professional chefs have got it in their head you need herbs on everything. Sometimes it's nice to get the pure flavour.

There's 12 of us, so I'm not sure my budget will extend to sirloin. Ribeye might be an option.

I wish I could find the article. But it gave a list of cuts and how it should be cooked. People often thing bluer the stake the better. But due to varying amounts of marbling, different cuts should be cooked differently. I'm sure sirloin was medium or medium rare.
Anyone know the article I'm on about?

This would be very interesting to have a look at.

 

[Burnsy2023]

My main concern is what cut people would suggest is best value for money here.