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Barbecued Roast Beef on a Bun
Barbecued Roast Beef on a Bun
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
1000 minutes
Turn tough meat into succulent BBQ roast beef with Chef John's easy recipe.
Ingredients:
  • 2 teaspoons kosher salt
  • 1.5 teaspoons white sugar
  • 1.5 teaspoons freshly ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 1.5 pounds boneless top round steak
  • 2 tablespoons barbecue sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 0.125 teaspoon ground turmeric
  • 3 cloves garlic, minced
  • 6 (2 ounce) hamburger buns, split
Instructions:
  • Combine salt, sugar, pepper, and cayenne to create a flavorful dry rub. Coat both sides of the beef generously with the mixture.
  • Place the dish on a rack over a sheet pan and refrigerate, uncovered, for 12 to 24 hours, making sure to flip it over halfway through.
  • Combine barbecue sauce, vinegar, mustard, turmeric, and garlic to create a flavorful wet rub. Set aside for later use.
  • Transfer the beef to a dish and generously coat it with half of the wet rub. Use two forks to pierce the surface all over for about 1 minute. Flip the beef over and repeat the process with the remaining wet rub. Drizzle any extra rub from the bottom of the dish over the top of the beef.
  • Chill in the refrigerator for 4 to 12 hours.
  • Heat up the charcoal grill until the briquettes are white and ashy. Take the meat out of the refrigerator, uncover, and scrape off any extra wet rub.
  • Grill the meat over hot charcoal until nicely charred and the internal temperature reaches 120 to 125 degrees F (49 to 52 degrees C), about 7 to 10 minutes per side or to your preferred level of doneness. Transfer the meat to a foil-lined plate and tightly wrap it in foil.
  • Allow the meat to rest for a minimum of 15 minutes to finish cooking to a perfect medium-rare doneness.
  • Thinly slice the meat, coat it in the flavorful drippings and juices, then serve on buns.

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