The Perfect Salt-Crusted Roast Beef: My Journey to a Flawless Recipe
It took a few tries—one too salty, another undercooked—but I finally cracked the code. The secret is in the proportions and trusting the process. Here’s how to achieve a juicy, edge-to-edge medium-rare roast every time.
Salt-Crusted Roast Beef Recipe
You Will Need:
- 1 beef roast (3-4 lbs), such as top round or sirloin tip
- 4 cups coarse Himalayan pink salt
- 2 large egg whites, lightly beaten
- ¼ cup cool water
- 2-3 sprigs of fresh rosemary
- 4 large cloves of garlic, smashed
- 1 tbsp whole black peppercorns
The Method:
- Preheat and Prep: Start by preheating your oven to 425°F (220°C). Pat the beef roast completely dry with paper towels—this is essential for a great crust.
- Mix the Salt Dough: In a large bowl, mix the coarse salt, egg whites, and water until it resembles wet sand.
- Create the Base: On a roasting pan or large skillet, spread about a third of the salt mixture to form a bed slightly larger than the roast.
- Add Aromatics: Lay the rosemary sprigs and smashed garlic on the salt base, then place the roast on top of them. Scatter peppercorns over the roast.
- Seal the Roast: Cover the entire roast with the remaining salt mixture, pressing firmly to create a thick, airtight seal. No part of the meat should be exposed.
- Roast to Perfection: Cook for approximately 15 minutes per pound for a perfect medium-rare. For accuracy, use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C).
- Crucial Rest Time: Remove the pan from the oven and let the roast rest in its crust for 15 minutes. Do not skip this step! It allows the juices to settle back into the meat.
- Crack and Carve: Use the back of a knife to carefully crack the hardened crust. Brush away all the salt, then lift the roast, slice against the grain, and serve.
Does Himalayan Salt Really Make a Difference?
Absolutely. While any coarse salt can form a crust, Himalayan salt brings more to the table. It's unrefined and contains a spectrum of trace minerals that contribute to a more complex, well-rounded flavor that perfectly seasons the meat as it cooks. The coarse grain size is also ideal for building a sturdy crust that insulates the roast, ensuring it cooks evenly and stays incredibly moist.
