I just put the roast beef in the oven and I don't know if I ruined it already.So, what happened:
I lavishly applied a rub of salt, black pepper, dried rosemary, and fresh garlic to the meat prior to searing. Then I tried to sear it in the pan. The crust of herbs got darker and darker but the meat underneath was still quite raw, until finally the kitchen filled with thick smoke as the herbs started to blacken and got charred. And I feel kind of dumb that I didn't see that in advance.I tried to make the best out of the situation, scraped the burnt herbs off, applied fresh herbs and put it in the oven at 90°C as planned.
Now the catch: The order of operations was dictated to me beforehand.I painstakingly followed the rules set forth by my girlfriend - the rules for roast beef haven been handed down from one generation to the next in her family from ancient times, apparently Pharaoh Sethos I invented these rules and who am I to question them?And the rules say: rub before searing.
Now I want to put the following question to the community:Rub roast before or after searing? What would you do if you were not bound by any questionable ancient wisdom and a proto-sumeric curse?