Unless your implementing a HACCP program

Question- I have a couple of friends who’ve recently told me to cook at what I think is a LOW temp to get their ideal roast. My friend Mark insists the perfect way to oven cook say, an eye of round roast is to brown on all sides stove top, then pop it in the oven w a top on it at 285 for close to 2 hours.
I’ve promised him I’ll try it, oh! -with 1cup of beef broth for a 2lb roast a tad more if there’s no fat on it to keep the moisture required. My fear is that this will produce a dry, overcooked product. Any thoughts before I take the dive to try his method?
Thanks-

I think all your temp instructions made perfect sense and THANK YOU for testing and tweaking so I don’t have to! – Question- I have a couple of friends who’ve recently told me to cook at what I think is a LOW temp to get their ideal roast. My friend Mark insists the perfect way to oven cook say, an eye of round roast is to brown on all sides stove top, then pop it in the oven w a top on it at 285 for close to 2 hours.
I’ve promised him I’ll try it, oh! -with 1cup of beef broth for a 2lb roast a tad more if there’s no fat on it to keep the moisture required. My fear is that this will produce a dry, overcooked product. Any thoughts before I take the dive to try his method?
Thanks-

Agreed, 145°F is way too high for medium rare. Also, to quote, “For 1/2 inch thick or more steaks, use a meat thermometer to insert horizontally and wait for the temperature to read just below 145°F (medium-rare)”. What exactly is ‘just below’? Is it 10°F, is it 5°F, is it 3°F? This is probably a moot point because 145°F will not produce a medium rare steak – it will be well into medium.

I agree…these temps are about 15°F too high. Medium rare is 130°F at rest, which means (depending on your cooking method) you should pull to rest at an internal temp of around 125°F. This is for a 1″ Boneless Ribeye when cooking via the Arroser or Sautee & Baste method. The carry over will raise the temp about 5°F before plateauing.

These temps led me to overcook steaks for the entire family. Please calibrate your thermometer.

Hey Ed! I have that included in the post, but it’s probably a good idea to make it a little more bold so people don’t miss it. Thanks for the suggestion!

I would suggest that the temps published for doneness is AFTER carryover temps are reached meaning to take the meat off the grill (or oven) 10-15 degrees BEFORE the desired temp so it doesn’t get overcooked to your liking, ie if you desire a medium rare roast or steak, take the meat off the grill when it reaches an internal temp of 130-135 degrees so the carryover cook reaches the desired 145 degrees. Most of the temps published never mention this. I have overcooked prime rib (to my liking) by waiting for the internal temp to reach 145 degrees which brings it to 160 degrees (while resting) to be carved making it barely pink. You did make a note after the list of temps but most lists never mention this.