Pit Beef Recipes

Steps:

• Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
• Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
• Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

Steps:

• Sauce: whisk all ingredients together.
• Beef: combine all seasonings. Pat meat dry with paper towels and rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil.
• Charcoal grill: Open bottom grill vents completely. Light a large chimney started filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour in an even layer over 1/2 grill, leaving other 1/2 empty. Set cooking grate in place, cover and heat grill until hot.
• Gas grill: turn all burners to high, cover and heat until hot.
• Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is 95-100 degrees (med rare); 30 minutes.
• Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Cut roast in 1/2 lengthwise, then slice against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls, top with onion and Tiger Sauce and serve.