Serves 4
4335 min
Maryland-Style Pit Beef
Recipe GLPRba034f44c01e7f
A classic Baltimore-style charcoal-grilled beef sandwich featuring a tender top round roast seasoned with a bold, savory dry rub of Old Bay, paprika, garlic, and oregano. After a multi-day marinade in the refrigerator, the meat is grilled hot and fast until rare, then sliced paper-thin against the grain and served on soft rolls. This iconic Maryland specialty delivers rich, smoky flavor in every bite.
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Ingredients
2 teaspoons Old Bay Seasoning
1 teaspoon Sweet paprika
1 teaspoon Garlic powder
1 teaspoon Dried oregano
½ teaspoon Black pepper
2 pounds Beef top round roast
4 Soft rolls or sandwich buns
Directions
Combine Old Bay seasoning, sweet paprika, garlic powder, dried oregano, and black pepper in a small bowl. Mix the dry rub thoroughly until all spices are evenly distributed.
Generously apply the dry rub all over the beef top round roast, working it into the surface of the meat. Place the rubbed roast in a container, uncovered or covered loosely with plastic wrap, and refrigerate for 2 to 3 days. This allows the spices to penetrate and tenderize the meat.
Prepare a charcoal grill and heat it to a high temperature. Once the grill is hot, place the roast directly on the grates. Grill for approximately 1 hour, or longer if the roast is particularly thick. Cook until the internal temperature reaches 145°F for rare meat. If you prefer medium-rare, grill until the internal temperature reaches 145°F.
Remove the roast from the grill and allow it to rest at room temperature until it cools to a comfortable handling temperature. This resting period helps retain the juices.
Using a sharp knife, slice the beef as thinly as possible, cutting against the grain of the meat to maximize tenderness.
If desired, gently warm the sliced beef before serving. Place each portion on a soft roll or bun and serve immediately.
