How to cook a beef top sirloin roast

This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.

Ingredients

4 Servings

1

2-pound 3–4"-thick top sirloin or strip loin roast

Gray sea salt and freshly ground black pepper

2

tablespoons olive oil

Preparation

1. Preheat oven to 425°. Season roast generously with sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan over high. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120° for medium-rare, 40–50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and season with sea salt. Serve with Spinach Gunge alongside.

Nutrition Per Serving

One serving contains: Calories (kcal) 433.9 %Calories from Fat 51.0 Fat (g) 24.6 Saturated Fat (g) 8.3 Cholesterol (mg) 115.2 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Net Carbs (g) 0 Protein (g) 48.9 Sodium (mg) 99.7

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Reviews (145)

• Sooo, I’m into food, cook, bake, grill lots of things. But never made a roast. So, I was nervous to do it. However, the basic premise is simple. Dry roast meat. Followed exact instructions. Added a chopped carrot and small quartered onion to pan. A weird temperature/time snag: I used an digital instant-read thermometer, the one that can be in the oven at time of roasting. Well, the roast would have been raw if I took it out at 120F. I trusted my inexperienced gut and took it out at 30min/150F. Came out perfectly medium rare-rare. No juices to make a pan sauce, bus coaxed one out anyway with a few splashes of wine, finished with butter.

  • Erika Hanson

  • Pawling, NY

  • 12/4/2020

• 40-50 minutes @ 425 for a two pound roast will result in a cinder. Tonite i made a two pound sirloin roast, seared and roasted @ 400 for 25 minutes and it was medium (overdone for me).

  • Mike

  • Coopersburg, PA

  • 11/16/2020

• Excellent results and very easy to follow recipe! It was my first time roasting beef. I had a 940g AAA Sirloin string tied roast. I did however make the mistake of resting the pot on the stove after taking it out of the oven. The stove was warm since the oven was on so that caused the grey to trace up half the beef. The very center was 119F when I took it out and ended up medium well throughout. I did add some onions and other vegetables in, made an amazing jus. Great recipe and worth trying! Im snacking on slices of the cold beef now and so wish I had some Bangladeshi ponir to go with it.

  Cook a perfect sirloin tip roast with this recipe each and every time. Juicy, full of flavour and cooked to perfection, you can’t go wrong with an herb crusted roast like this!

  
  

  Growing up we had roast beef pretty often. Usually for Sunday dinner whether at home or at my Grandparents house. I loved the smell of a roast beef dinner cooking, and to this day when I smell a roast in the oven, I think back to those days.

  As a child though, our roast beef was always well-done, needing loads of gravy for moisture and flavour. There was a time when I just avoided eating beef because I didn’t enjoy the texture or flavour.

  My mom always liked to eat her steak medium, and it kind of grossed me out. I thought it was under-cooked and “yucky.” See my dad likes his steak well-done, so that is how I ate mine too.

  In my twenties I had a date take me to the Keg. You should have seen the look of horror on his face as I ordered chicken. Yep. Chicken. At a steakhouse.

  I just didn’t get the fuss, and didn’t want to eat “raw meat” or dry, flavourless meat. So I ordered chicken. It was good chicken, it really was, but I think I pretty much ruined that relationship by not ordering a steak. Ooops.

  Table of Contents hide

  1 Cooking a Beef Roast the Right Way

  2 How to Cook a Perfect Sirloin Tip Roast

  3 About the Roast Beef Recipe Ingredients

  4 Best Side Dishes to Serve with Sirloin Tip Roast

  5 How to Make Sirloin Tip Roast

  6 Sirloin Tip Roast

  6.1 Ingredients

  6.2 Instructions

  6.3 Recommended Products

  6.3.1 Nutrition Information:

  6.3.2 Yield:

  6.4 Did you make this recipe?

  
  

  Cooking a Beef Roast the Right Way

  It wasn’t until I started watching cooking shows like chopped and masterchef that I realised I should probably at least give a medium cooked steak a try. So, a little bit anxious, I ordered a medium cooked steak the next time I was out at a restaurant.

  It was delicious.

  Juicy and so full of flavour, I immediately thought back to that chicken I ordered and regretted it completely.

  It wasn’t long before I realised that I’d been cooking my own roast beef all wrong. I usually cook it in the slow cooker, and yes, it comes out tender and moist but it is also one-note and still over-cooked.

  After consultant with a Chef friend, and with a few tweaks of my own, I was able to perfect cooking the perfect roast. It’s just too bad that my husband isn’t in on the beef train, he still likes his well-done. My kids though? They love theirs medium cooked. That is pretty much a win in my books.

  The key, I found, was that in order to consistently cook a perfect roast, you absolutely need to invest in a good meat thermometer.

  
  

  How to Cook a Perfect Sirloin Tip Roast

  The secret to this sirloin tip roast recipe is to go low and slow while also carefully watching the internal temperature of the roast.

  Using a meat thermometer is key to roasting a perfect cut of beef.  Do not try to wing it and go by the time given in the recipe. These are included as an approximation. It will change based on size, shape and weight of the roast along with from oven to oven.

  If you use a meat thermometer you can expect to eat the best sirloin tip roast you have ever eaten.

  This has been a reader favourite recipe since I first published it in 2016, and for good reason! I hope you enjoy it as much as my family does too.

  
  

  About the Roast Beef Recipe Ingredients

  Here’s what you’ll need to cook the best Beef roast of your life:

  Sirloin Tip Roast:  I used a Silroin Tip Roast for this recipe because it is a cheap cut that can be hard to cook right. This recipe should also work for any beef roast.

  Spices & Seasoning: I use a tons of herbs and seasoning as a crust on my roast, feel free to experiment or just go with plain old salt and pepper. I usually crust my roast and then sear it on and have never had problems with it burning or turning bitter, but you can certainly crust your roast after searing.

  Oil: I use extra virgin olive oil but vegetable oil works just as well. The Evoo works well for this recipe because it roasts at a low temp and the searing is pretty quick, it adds a nice depth of flavour to the roast. If you find you have trouble with the crust smoking while searing, use vegetable oil instead.

  
  

  Best Side Dishes to Serve with Sirloin Tip Roast

  This sirloin tip roast can be served with anything you normally enjoy a roast with! Try one of these amazing side dishes to turn your sirloin tip roast into a complete meal:

  • Melting Potatoes
  • Crock Pot Baked Potatoes
  • Oven Roasted Vegetables
  • Brown Sugar Glazed Carrots
  • Apple Butternut Squash Casserole

  Click here to see even more tasty side dishes to serve with beef roast.

  
  

  How to Make Sirloin Tip Roast

  Serves 6-8

  Ingredients:

  • 1 tsp black pepper
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp ground chile powder
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1 tsbp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1 2-3 lb sirloin tip roast, tied (1.1-1.4 kg)
  • 2 Tbsp Extra Virgin Olive Oil, divided

  Directions:

  1. Place the oven rack in the middle position and preheat the oven to 250°F.
  2. Combine all spices and seasonings together in a small bowl.
  3. Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
  4. Heat the remaining Evoo in a large cast iron skillet over medium-high heat.  Add the roast and sear until browned on all sides, about 3 minutes per side.
  5. Transfer the roast to a wire rack set inside a roasting pan.
  6. Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
  7. Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140° for medium.
  8. Remove the roast from the oven to a carving board, and cover loosely with aluminium foil and allow to rest for at least 15 minutes before carving.
  9. Slice the meat to desired thickness and serve.
  
  

  Continue to Content

  

  

  Yield: 6-8 servings

  Sirloin Tip Roast

  Prep Time: 10 minutes

  Cook Time: 2 hours

  Inactive Time: 15 minutes

  Total Time: 2 hours 25 minutes

  Cook a perfect sirloin tip roast with this recipe each and every time. Juicy, full of flavour and cooked to perfection, you can’t go wrong with an herb crusted roast like this!

  Print

  Ingredients

  • 1 tsp black pepper
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp ground chile powder
  • 1 tsp tumeric
  • 1 tsp cumin
  • 1 tsbp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1 2-3 lb sirloin tip roast, 1.1-1.4 kg, tied
  • 2 Tbsp Extra Virgin Olive Oil, divided

  Instructions

  1. Place the oven rack in the middle position and preheat the oven to 250°F.
  2. Combine all spices and seasonings together in a small bowl.
  3. Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
  4. Heat the remaining Evoo in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
  5. Transfer the roast to a wire rack set inside a roasting pan.
  6. Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
  7. Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140°F for medium.
  8. Remove the roast from the oven to a carving board, and cover loosely with aluminium foil and allow to rest for at least 15 minutes before carving.
  9. Slice the meat to desired thickness and serve.

  Recommended Products

  As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • 
    

    Smart Meat Thermometer with Bluetooth

  • 
    

    Digital Instant Read Thermometer

  • 
    

    Granite Ware Oval Roaster

  Nutrition Information:

  Yield:

  18
  Amount Per Serving: Calories: 399Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 145mgSodium: 346mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 42g

  Did you make this recipe?

  Tag your creations with #FrugalMomEh on Instagram & subscribe for more!

  © Elizabeth Lampman

  Cuisine: American / Category: Main Dishes

  

  

  
  
  
  
  
  

  Elizabeth Lampman

  Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!

  What is the best way to cook top sirloin?

  A hot skillet delivers the best sear. Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

  How do you cook sirloin so it's tender?

  Preheat the oven to 450 degrees. Then, add the steaks to a cast-iron pan over high heat for 1-2 minutes, flip then put the skillet into the oven for 10 minutes or less depending on how thick the sirloin is. Again, let the steaks rest for 5 minutes before slicing into.

  Is top sirloin a good cut for roast?

  The most popular cuts for a roast are: Topside. Whole Sirloin or Striploin. Bolar Blade Roast. Eye Fillet Butt.

  Do you cover top sirloin roast while cooking?

  Place in the oven – without the lid! – and cook for 15-20 minutes, until the top of the roast is seared and brown. Turn the oven temperature down to 325 and place the lid on the roaster. Cook to 10 degrees BEFORE your desired temperature – 120-140 – see my chart in the post.