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<blockquote data-quote="ndlongshot" data-source="post: 69689" data-attributes="member: 244">How many minutes per pound do you folks average? Or do you go strictly by internal temp?I would like to do what SDMF suggested. Pink from crust to crust, but I would like to get that crust at the end without over cooking. I've heard better to sear at the end then at the beginning.....I wish I had a way to take internal temp without pulling from the oven. Suppose I need one of those super duper expensive meat thermometers....Fill in the blanks for me:1.) Bring seasoned roast to room temp2.) Place in ______ degree oven, for ________ minutes per pound, OR until internal temp reaches ____ degrees for rare/medium rare.3.) Let rest for 15 minutes, before inserting into 475 degree oven for ______ minutes.</blockquote>

[QUOTE="ndlongshot, post: 69689, member: 244"] How many minutes per pound do you folks average? Or do you go strictly by internal temp? I would like to do what SDMF suggested. Pink from crust to crust, but I would like to get that crust at the end without over cooking. I've heard better to sear at the end then at the beginning..... I wish I had a way to take internal temp without pulling from the oven. Suppose I need one of those super duper expensive meat thermometers.... [FONT=Verdana]Fill in the blanks for me:[/FONT] [FONT=Verdana]1.) Bring seasoned roast to room temp[/FONT] [FONT=Verdana]2.) Place in ______ degree oven, for ________ minutes per pound, OR until internal temp reaches ____ degrees for rare/medium rare.[/FONT] [FONT=Verdana]3.) Let rest for 15 minutes, before inserting into 475 degree oven for ______ minutes.[/FONT] [/QUOTE]

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