Tender Italian Garlic-Infused Stove Top Roast
Experience the rustic charm of an Italian kitchen where ovens often take a backseat to stovetop cooking. This method delivers a perfectly rare roast beef, infused with the rich flavors of garlic and bay leaf. Simple yet elegant, this dish is both a culinary delight and a testament to the beauty of traditional Italian cooking. The toughest part? Gently turning the succulent meat as it browns to perfection.
6
Servings
N/A
Calories
6
Ingredients
Ingredients
beef loin roast
2 lbs (at room temperature)
fresh ground pepper
to taste
extra virgin olive oil
2 tablespoons
bay leaf
1
garlic cloves
10 (peeled)
sea salt
to taste
Instructions
1
Rub the beef generously with freshly ground pepper on all sides, and place it in a heavy-bottomed pot, just large enough to accommodate the meat comfortably.
2
Drizzle the roast with olive oil, ensuring it is coated evenly by turning the meat within the pot.
3
Add the bay leaf and all ten peeled garlic cloves to the pot, embedding them around the roast for maximum flavor. Allow the meat to marinate at room temperature for 15 minutes.
4
After marination, remove the bay leaf to prevent it from overpowering the other flavors.
5
Brown the meat evenly on all sides over medium-high heat. Turn the roast carefully every few minutes, ensuring a uniform sear. This browning process should take about 15-20 minutes.
6
As soon as the garlic cloves start to turn golden brown, carefully remove them with a slotted spoon to avoid burning.
7
Once the roast is uniformly seared, reintroduce the browned garlic cloves to the pot. Remove the pot from the heat and cover it with a tight-fitting lid to allow the heat to continue cooking the meat.
8
Let the roast rest covered for 15-30 minutes; during this time, the internal temperature should rise to about 140°F for a perfect medium-rare finish.
9
After resting, season the accumulated pan juices with sea salt to enhance the roast's flavor.
10
Carve the meat into thin slices, being sure to sprinkle each slice lightly with sea salt.
11
Serve hot with the garlic cloves and pour the seasoned pan juices over each serving for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Tender Italian Garlic-Infused Stove Top Roast?
It is a rustic Italian-style beef dish cooked entirely on the stove top, focusing on a rare finish infused with garlic and bay leaf.
What cut of meat is recommended for this recipe?
The recipe calls for a 2 lb beef loin roast.
How many people does this recipe serve?
This recipe is designed to yield 6 servings.
Do I need an oven for this roast?
No, this is a stove top recipe that does not require an oven.
What are the primary flavorings used?
The primary flavors come from fresh ground pepper, extra virgin olive oil, a bay leaf, and 10 garlic cloves.
How should the beef be prepared before cooking?
The beef should be at room temperature and rubbed generously with freshly ground pepper on all sides.
What type of pot should I use?
Use a heavy-bottomed pot just large enough to comfortably accommodate the meat.
How many garlic cloves are needed?
The recipe requires 10 peeled garlic cloves.
How long should the meat marinate?
The meat should marinate at room temperature for 15 minutes with the garlic and bay leaf.
When do I remove the bay leaf?
The bay leaf should be removed after the 15-minute marination period and before browning the meat.
Why is the bay leaf removed early?
It is removed to prevent its flavor from overpowering the other ingredients during the cooking process.
What heat setting is used for browning the meat?
The meat should be browned over medium-high heat.
How long does the browning process take?
The browning process takes approximately 15 to 20 minutes.
How often should I turn the roast while browning?
The roast should be turned carefully every few minutes to ensure a uniform sear on all sides.
What should I do when the garlic cloves turn golden?
Carefully remove the garlic cloves with a slotted spoon to prevent them from burning.
When do I put the garlic back into the pot?
Reintroduce the browned garlic cloves once the roast is uniformly seared and removed from the heat.
What is the next step after the roast is fully seared?
Remove the pot from the heat and cover it with a tight-fitting lid.
How long does the roast need to rest?
The roast should rest covered for 15 to 30 minutes.
What is the target internal temperature for this roast?
The target internal temperature is approximately 140 degrees Fahrenheit.
What level of doneness does 140°F achieve?
This temperature results in a perfect medium-rare finish.
When do I add the sea salt?
Sea salt is added at the end to the accumulated pan juices and sprinkled lightly over the carved slices.
How should the roast be sliced for serving?
The meat should be carved into thin slices.
How is the dish served?
Serve the thin slices hot with the garlic cloves and the seasoned pan juices poured over the top.
What kind of oil is best for this recipe?
Extra virgin olive oil is recommended for drizzling and coating the roast.
Is the garlic served with the meat?
Yes, the 10 browned garlic cloves are served alongside the meat servings.
Can I use table salt instead of sea salt?
The recipe specifically calls for sea salt to enhance the flavor of the juices and slices.
What makes this a traditional Italian recipe?
It reflects the traditional Italian practice of using the stovetop for roasting when ovens are not utilized.
Does the meat cook while resting?
Yes, the carry-over heat while the pot is covered allows the meat to reach its final internal temperature.
What is the most difficult part of the recipe?
The most challenging part is gently turning the succulent meat to brown it perfectly without damaging it.
Is this recipe suitable for beginners?
Yes, it is tagged as an 'easy cooking' recipe that delivers elegant results with simple techniques.