I love using cast iron you can get a great sear then straight into the oven love it! I hope you’re okay with constructive feedback - sharpen that knife. A Bunka style is nice but using a more traditional slicing knife Shun or Miyabi (I recommend only because I see you use Japanese style knife) can help achieve a beautiful, thin, even slice, just my humble opinion. Thank you for your recipe and technique.
I always struggle to get top/bottom rounds to be moist. It’s so lean . I’ll try your method because it looks like you have it down to a science. Is there any way to add fat for the roasting time , like bacon on top or something else ? I cook on a tugboat for a crew of six . These dudes will eat anything but I’m really trying to get the roasting technique perfected. Thanks for your instruction.
Key tips are to let it rest for 20 mins after cooking with aluminum foil over it… then slice thin against the grain. I think you would like it cooked to 135 then it will go up to 145 while resting! ❤
