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Dec 10, 2012 02:19 PM

Sirloin Roast Recipe

Hi All-

I bought a small sirloin roast from a local butcher (1.4 lbs). It kind of looks like a large, thick-cut steak. I've never cooked one before so I have some questions...

1. Should I marinate it first? Or use a dry rub?

2. What temp and approx. how long to cook it for med-rare?

3. Should I sear it before putting in oven?

4. Do I wrap it up in foil or leave it without the lid in my roasting pot?

Any advice is appreciated, Thanks!

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  1. The proper, or best way to prepare it depends on the shape of the meat....the following threads should give you some guidance.

    It should be noted that there are two types of sirloin roasts....the Top Butt Sirloin and The Bottom Sirloin. Both would do well as as a slow roasted beef at 225*. You could sear at the beginning or at the end. Using the low and slow approach, you could expect 25-30 minutes per pound, or about an hour to reach 122-125* for medium rare. Hold for an hour and you will have a great little roast. If you do not have the two hours time, them I suggest the reverse sear method at the higher temperature of 275*...bring it to about 105*, then sear both sides for a couple of minutes each to give it a nice char....Rest for at least 10 minutes in your oven at the lowest setting of 140* and it will not lose too much heat....again, the longer you rest, the better the meat.

    No need for foil.

    I prefer simple Kosher Salt and Fresh Cracked Black Pepper.