HOME > Chowhound > Home Cooking >

Discussion

Sirloin Roast Recipe

  • 1
  • Share

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!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. The proper, or best way to prepare it depends on the shape of the meat....the following threads should give you some guidance.

    http://chowhound.chow.com/topics/5916...

    http://chowhound.chow.com/topics/866603

    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.