Maryland-Style Pit Beef

Pit beef and Old Bay are about as Maryland as you can get without involving crab

This recipe is courtesy of Common Plate.

4
Servings
376
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Teaspoons Old Bay Seasoning
  • 1 Teaspoon sweet paprika
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried oregano
  • 1/2 Teaspoon black pepper
  • 2 Pounds beef, top round roast
  • 4-8 rolls

Directions

First mix up your dry rub (Old Bay, paprika, garlic powder, oregano, and pepper).

Rub the top round with the pre-mixed dry rub. Let it sit in a container, uncovered or lightly covered, in the fridge for 2-3 days. This gives the rub a chance to absorb into the meat and start to break it down and tenderize a little bit.

After the meat has sat for a few days, fire up the charcoal grill. Get it nice and hot, then grill the meat for only about an hour. It can be longer if your meat is a larger piece. You want the internal temperature to be 120. This will have your meat rare on the inside. If you don’t want rare, cook it a little longer, but be aware that cooking it too long will make the meat tough.

Let the meat rest, or let it cool down completely, if you want. When you slice it, go against the grain and slice it as thin as possible.

After it’s sliced, reheat if you need to, serve on a bun, and enjoy!

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
177mg
59%
Carbohydrate, by difference
4g
3%
Protein
71g
100%
Vitamin A, RAE
10µg
1%
Vitamin B-12
5µg
100%
Vitamin B-6
2mg
100%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
63mg
6%
Choline, total
180mg
42%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
7mg
39%
Magnesium, Mg
39mg
12%
Niacin
17mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
617mg
88%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
170mg
11%
Water
148g
5%
Zinc, Zn
10mg
100%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.