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Oven Roast Top Sirloin
I'm adding this recipe as most from self-preservation. On rare occasions I run across a beautiful top sirloin roast in the 3-4 pound range. Since almost no cooking guides describe the time/temperature concept for this, I always have to make it up and hope it works out as I want. The meat must be completely thawed for this recipe to come out properly. Don't be tempted to add water to the pan -- it won't cook properly. This roast should ideally be served medium rare.
1 top sirloin roast, approx. 3-4 lbs.
Kosher salt
Fresh ground pepper
Fat
- Preheat oven to 300º
- Remove roast from refrigerator 2 hour prior to cooking
- Pat roast dry with paper towels and season all sides with salt & pepper
- Heat fat in a large skillet over medium-high heat
- Sear all sides and both ends of roast about 1-2 minutes per side until caramalized
- Remove roast to a roasting rack in a roasting pan fat side up
- Place in oven and roast 20-25 minutes per pound (use a calculator to derive times to check temperature)
- Check using an accurate instant read thermometer inserted from the end toward the center -- remove when temp reads 130
- Tent loosely with foil and allow to rest 20-30 minutes
- Slice and serve immediately
If you know your oven cooks hot, use 16 minutes per pound and start checking then.
Questions about this recipe?
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