Sunday Beef Striploin Roast with Yorkshire Puddings
D'Artagnan chef bio | Yield: Serves 8
Our whole grass-fed beef striploin makes a beautiful Sunday roast beef (with steaks to spare for another day!). Using the reverse sear method ensures a fork-tender roast that’s evenly medium-rare from edge to edge. Don’t waste those flavorful drippings! Whip up some Yorkshire puddings to serve alongside.
For The Roast
- 1 Grass-Fed Beef Striploin, Boneless
- Kosher salt and freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Yorkshire Puddings
- 4 large eggs
- 150g all-purpose flour
- ¾ cup whole milk
- 1 tablespoon plus 2 teaspoons water
- ½ teaspoon salt
- ½ cup beef drippings, or melted Duck Fat
- The day before you cook, make the Yorkshire pudding batter. To a high-speed blender, add eggs, flour, milk, water, and salt; blend until smooth, about 30 seconds. Transfer batter to an air-tight container and refrigerate until ready to use.
- When ready to cook, remove striploin from the refrigerator for trimming. Using a sharp slicing knife, trim 2-3 steaks, approx. 1” thick, off of each end of the striploin; wrap tightly and refrigerate or freeze for another time. Trim excess fat from the roast and set aside. Trim excess silverskin, if visible.
- In a small bowl, stir together garlic powder, onion powder, and paprika. Season roast all over with salt, pepper, and spice mixture, rubbing the seasoning evenly all over the roast. Season fat cap once more with salt. Using butcher’s twine, tie roast at regular intervals into a compact shape. Place roast on a rack set over a roasting pan and let it sit at room temperature for about 2 hours. Place trimmed fat on the rack as well.
- Preheat oven to 225 degrees F. Place roast in the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 118 degrees F (for medium-rare), about 2-3 hours. For best results, start checking the temperature after about 1½ hours or use an in-oven probe thermometer. While the meat is roasting, remove Yorkshire pudding batter from the refrigerator, whisk for about 10 seconds, and let stand at room temperature while the roast cooks.
- Remove roast from the oven and rest for 30 minutes. Meanwhile, raise heat to 500 degrees F. Return striploin to the oven and roast until fat cap and trimmed fat renders and meat is a deep chestnut brown all over, about 10 minutes. Remove from oven and lower the temperature to 450 degrees F.
- Carefully lift the rack and roast from the roasting pan and set aside to rest while the puddings cook.
- For one family-sized Yorkshire pudding: return roasting pan with drippings to the oven until fat is hot and starts to smoke, about 5-10 minutes. Carefully pour batter into the roasting pan and cook until pudding is puffed, tripled in volume, and golden brown all over, about 20-25 minutes.
- For individual Yorkshire puddings: Divide drippings evenly between a 12-well standard muffin tin. Preheat in the oven until the fat is smoking hot, about 5-10 minutes. Divide the batter evenly between every well; they should be filled between 1/2 and 3/4 up the side. Immediately return to oven. Bake until puffed, tripled in volume, and golden brown all over, about 10-15 minutes.
- Slice roast and serve immediately with Yorkshire puddings and your favorite sides, we like duck fat roasted potatoes and buttered peas.