Reserve Angus Steakhouse Roast
A steakhouse strip roast isn’t as hard to prepare as you might imagine. I know the upscale steakhouses would like you to believe that they are, but I’m here to tell you they’re really not. It’s the perfect centerpiece for your upcoming holiday meal this month, and with a little help from Harris Teeter you’ll be well on your way to impressing your family and dinner guests.
Besides having all the ingredients you need for your holiday meals, Harris Teeter can make your life a little easier when you use its Express Lane service. Have you heard of this service? I went through the Express Lane and can tell you firsthand it couldn’t be easier. You simply do your shopping online (in your pajamas, if you choose), select the date and time you’d like to pick up your order, then show up in the Express Lane to pick it up. Easy peasy, right?
I placed my order for my 4-pound Reserve Angus Steakhouse Roast a week in advance (so convenient because I didn’t want to have to freeze it or store it in my refrigerator until I was ready to cook it) and I immediately received a confirmation email with my order details. On the date of pickup I also received a reminder email letting me know my order was ready for pickup (thank you). I drove over to the Express Lane, pressed the button, gave them my name, and out came my order. I paid for my roast and off we went. You can check the Harris Teeter website to see if this service is available in your area.
A few tips for making the best roast:
1. Take it out of the fridge about 30 minutes before cooking. This way it has time to acclimate to the room temperature and won’t seize up when it goes into the warm oven.
2. Use a digital thermometer to monitor internal temperature. You’re looking for 135-140°F for medium rare, for medium 140-150°F. It typically takes 25-30 minutes per pound.
3. Allow the roast to rest at least 15 minutes before slicing so the juices can redistribute.
Disclaimer: This post is sponsored by Harris Teeter. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- kosher salt/black pepper
- 2 teaspoons fresh thyme
- 1 tablespoon ground mustard
- 2 cloves garlic - minced
- 4 tablespoons olive oil - divided
- 4 pound Harris Teeter Reserve Angus Steakhouse Roast
- Preheat oven to 250 degrees.
- Into a small bowl combine: salt, pepper, thyme, mustard,garlic and 1 tablespoon of oil Season roast on all sides with mixture.
- Place remaining oil into bottom of deep sided roasting pan. Heat stove top over medium-high heat. Sear all sides of roast.
- Place roasting rack underneath roast and transfer to oven.
- Cook until internal temperature reaches 135-140 degrees for medium - rare.
- Remove from oven, cover with foil and allow to rest for approximately 15 minutes prior to slicing.