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Sear and Slow Roast Method for Chateaubriand and Heart of Prime Rib Roast


Procedure:
  1. Thaw roast completely in refrigerator, allowing about 16 hours for every 2 pounds.
  2. Remove roast from packaging and lightly pat dry.
  3. Lightly brush roast with cooking oil.
  4. Roll the roast in seasoning or a rub until all sides are covered.
  5. Preheat a large sauté pan or roasting pan until very hot. The roast can be seared on an outdoor barbecue grill on high heat.
  6. Add about ⅛ of cooking oil to pan. Wait to start smoking (using proper ventilation). Skip this step if using an outdoor grill.
  7. Carefully place the roast in the pan or on the grill. Sear or brown for approximately 2-5 minutes before rotating. Repeat step for all 4 sides until evenly browned.
  8. Place the roast on a wire roasting rack in roasting pan with skin side up, avoid roast touching the bottom of the pan. Tip: Cake cooling racks can work in a pinch for roasting rack.
  9. Roast slowly in a 250°F oven until the roast is an internal temperature of 130°F (for medium rare). When you roast slowly it insures that the roast will be an even color all the way through. You will also retain more juice and flavor.
  10. Allow the roast to rest about 5 minutes for each pound before slicing.
  11. Slice the roast across the grain and serve.

Here are recipes for some of our specific roasts. Please keep in mind that these are alternative recipes to the methods described in the Great Gathering Guide & Cookbook, which also give great results.

London Broil Roasts #485:
  • 1-10oz. Omaha Steaks London Broil Roast
  • 1 tsp. Cooking Oil
  • 1 Tbsp. Omaha Steaks All Natural Seasoning
  • Use above Sear and Slow Roast Method.
  • Roast 50-55 minutes in oven or until an internal temperature of 130°F (medium rare).

Heart of Prime Rib Roast #686 - 4 lb.:
  • 1-4 lb. Omaha Steaks Heart of Prime Rib Roast
  • 1 Tbsp. Cooking Oil
  • 4 Tbsp. Omaha Steaks Salt Free Seasoning
  • 2 Tbsp. Kosher Salt (optional)
  • Use above Sear and Slow Roast Method.
  • Roast 2 ½ hours or until an internal temperature of 130°F (medium rare).

Heart of Prime Rib Roast #420 - 8 lb.:
  • 1-8 lb. Omaha Steaks Heart of Prime Rib Roast
  • 2 Tbsp. Cooking Oil
  • ½ cup Omaha Steaks Salt Free Seasoning
  • ¼ cup Kosher Salt (optional)
  • Use above Sear and Slow Roast Method.
  • Roast 3 hours and 15 minutes or until an internal temperature of 130°F (medium rare).

Chateaubriand #683 - 2 lb.:
  • 1-2 lb. Omaha Steaks Chateaubriand
  • 1½ tsp. Cooking Oil
  • 2 Tbsp. Omaha Steaks Salt Free Seasoning
  • 1 Tbsp. Kosher Salt (optional)
  • Use above Sear and Slow Roast Method.
  • Roast 75-85 minutes or until an internal temperature of 130°F (medium rare).

Chateaubriand #442 - 4 lb.:
  • 1-4 lb. Omaha Steaks Chateaubriand
  • 1 Tbsp. Cooking Oil
  • 4 Tbsp. Omaha Steaks Salt Free Seasoning
  • 2 Tbsp. Kosher Salt (optional)
  • Use above Sear and Slow Roast Method.
  • Roast 1½ hours to 1 hour and 40 minutes or until an internal temperature of 130°F (medium rare).

Sirloin Strip Roast #2179 - 2 lb.:
  • 1-2 lb. Omaha Steaks Sirloin Strip Roast
  • 1½ tsp. Cooking Oil
  • 2 Tbsp. Omaha Steaks Salt Free Seasoning
  • 1 Tbsp. Kosher Salt (optional)
  • Use above Sear and Slow Roast Method.
  • Roast 75-85 minutes or until an internal temperature of 130°F (medium rare).


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