Unfortunately, I didn't photo the process of marinating, and there's nothing interesting in it. Well, lie down for meat in a bowl with soy sauce, onion and garlic juices, salted a little. Well, I stood the bowl in the refrigerator for 12 hours and all. Garlic I squeezed through a masher. Onion cut finely and also squeezed the meat through this same masher. In these juices and it was marinated... Tied the meat with string to give it shape. From spices I picked up coriander and black pepper, a little rastrac in a mortar and sprinkled the piece from all sides. Great sticks! You can take your favorite spices.

Introduction over, now action and science! Take the meat our of the box and put each side on a hot dry frying pan holding the right hand. Printed so all the meat juices inside.

Sealed? Not burned? Then stick in a piece of the thermometer, so that the probe end is in the middle of the piece. It will monitor the "health" of meat. One does not even know what to advise... Buy, probably, an essential piece for roasting meat and even kebabs on the nature.

Put in a preheated high oven (250градусов), so that the thermometer was visible through the glass. A plate at the bottom. All the same, some juice will come out, as it does not seal! After 5 minutes put the oven on about 180 degrees and wait, watching the patient's temperature.

I brought the temperature up to about 60 degrees, based on long-term storage of roast beef in the cold and eating as necessary. If you plan to submit it to the table hot, and eat it immediately, then the temperature should increase to 52-55 degrees. The meat inside will be delightful pink color and will spray juice away from me.

An important part of the process. Wrap in foil and allow to rest for 10-15 minutes.

Well let's try? The meat turned out juicy, although not very soft. I don't cut, don't remember what the part was. I love to chew... Take a cut, will still melt in your mouth. Even in the pictures you can see how juicy the meat turned out.