Just in case it’s helpful to others - left as is, one big 12.5lb roast, at 110 after 3.5 hours, took out and let it rest for 2 hours or so (because I didn’t expect it to be done so early), then put back in for 10 min right before ready to eat at 525 and immediately sliced a warm, delicious and perfect, and I mean perfect, medium rare all…
Just in case it’s helpful to others - left as is, one big 12.5lb roast, at 110 after 3.5 hours, took out and let it rest for 2 hours or so (because I didn’t expect it to be done so early), then put back in for 10 min right before ready to eat at 525 and immediately sliced a warm, delicious and perfect, and I mean perfect, medium rare all throughout! Whole house stunk like anchovies but excellent preparation! Thanks Alison!
Just in case it’s helpful to others - left as is, one big 12.5lb roast, at 110 after 3.5 hours, took out and let it rest for 2 hours or so (because I didn’t expect it to be done so early), then put back in for 10 min right before ready to eat at 525 and immediately sliced a warm, delicious and perfect, and I mean perfect, medium rare all throughout! Whole house stunk like anchovies but excellent preparation! Thanks Alison!