Roast beef sandwich

Beef cuts to use: * Topside * Eye of round ⭐ (best value) * Silverside * Top round

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dry brine: Salt beef 1-1.5% of weight in fridge uncovered for 24/48 hours.

Step 2

Add spices to beef: Black pepper Garlic powder Onion powder (Optional) rosemary or thyme Light oil rub

Step 3

Oven: 110°C (230°F) Place beef on rack. Cook until internal temp: Doneness Internal Temp Perfect sandwich 52–54°C (125–130°F)

Step 4

Remove and immediately wrap in foil. Let rest 45–60 minutes Temperature will rise and juices redistribute.

Step 5

Refrigerate completely before slicing. This is how you get deli-style thin slices.

Step 6

Slice thin Use: Sharp knife Slice against the grain As thin as possible You now have better-than-deli roast beef