CookEat Recipe
Butter-Wrapped Spit-Roasted Beef
Beef loin cooked in a buttered grill-foil envelope, then unwrapped and browned before a short rest.
Method
Steps
Step 1
Gather the ingredients: 1 bone-in beef loin joint, about 1.5 kg, prepared by a butcher for spit roasting; 60 g cold butter, softened only enough to spread; Salt, to taste; Heavy-duty food-contact grill foil rated for the cooking temperature and suitable for use with the rotisserie.
Step 2
Preheat a rotisserie grill for indirect cooking at about 220–230°C, following its instructions, with a drip pan below. This modern version uses suitable grill foil in place of the historical buttered paper. Do not use ordinary paper or parchment over charcoal or direct flame.
Step 3
Secure and balance the beef on the spit. Spread the cold butter thickly over the food-contact side of a generous piece of grill foil. Wrap it snugly around the joint with the butter inward, folding and securing both ends around the spit so the envelope stays closed while rotating. Keep loose edges clear of the mechanism and flame; follow the foil and rotisserie manufacturers’ limits.
Step 4
Rotate over indirect heat for about 50–75 minutes, checking the meat temperature through a small opening and resealing the foil. When the centre is around 55–58°C, unwrap carefully, collecting hot butter and juices without spilling them onto the coals. Continue cooking immediately; do not store the partly cooked roast.
Step 5
Season the exposed meat with salt and rotate for roughly another 10–20 minutes until browned outside and at least 63°C in the thickest parts away from bone. The thermometer determines the endpoint. Remove from the spit, place on a warm platter and cover with an inverted warm plate for 10 minutes before carving. Serve with the juices released during this rest, leaving no foil on the meat.
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