Expert: Keith Patton - 12/23/2008

Question
Keith.my wife is driving me crazy with all the different answers she is getting on the time for this meat. We agree not to cut in2..oven is 5 years old so temp should be true...would like it "medium rare" in the middle..your suggested time?..thanks Pat D

Answer
Pat:

The only way to really be sure is to get an instant read meat thermometer.  Use the times estimates you have and about half way through start taking temperatures at intervals.  Take it out when it is a bit under the temperature you want, it will continue to cook after you remove it.  Let it stand for 10 minutes before carving.

Medium rare would be in the 125-130F range.