Thread: Boneless sirloin roast

On Sat, 06 Feb 2010 00:58:54 -0500, [email protected] wrote:

> I never cooked one before. I have a nice five pound boneless sirloin for dinner
> tomorrow night. The butcher told me 375 degrees at 20 minutes per pound. I know
> I can Google for cooking suggestions but I like to ask those who have actually
> made a roast like this. Any help? Time, temperature, low heat, high heat, brown
> it first, seasonings? Thanks.

Good luck. I gave up on anything other than rib roast a long time ago
because sirloin roasts were like shoe leather to me. Seasoning is up
to you. I love thyme and garlic... salt and pepper are required.
Light on the salt, of course.

When I cook a rib roast, I use the high/low method -

1. Let stand at room temperature for 2 hours, blot with paper towels
and season. Place fat side up in a shallow roasting pan.

2. With the rack in the lower third of the oven, roast at 450°F for
15 min.

3. Turn the heat down to 350° and roast 20-23 min per pound until the
internal temperature reaches 125°.

4. Rest the meat on a carving board for 15 to 20 minutes; the
temperature will rise up to 140° degrees.

5. Carve

--
I love cooking with wine.
Sometimes I even put it in the food.

<[email protected]> wrote in message
news[email protected]..
>I never cooked one before. I have a nice five pound boneless sirloin for
>dinner
> tomorrow night. The butcher told me 375 degrees at 20 minutes per pound. I
> know
> I can Google for cooking suggestions but I like to ask those who have
> actually
> made a roast like this. Any help? Time, temperature, low heat, high heat,
> brown
> it first, seasonings? Thanks.

It is a delicious, flavorful cut of meat, but roasting will make it tough.
It might be okay if you do it rare and slice it thin, but I am not sure. I
buy these and slice the compact oval parts into 3/4 inch steaks, delicious
pan-fried on high cooked medium rare. The other parts I brown deeply and
braise slowly until it is ready to fall apart, for beef sandwiches, burrito
meat, vegetable beef soup, beef and oriental noodles, and stew. I prefer
this to fattier cuts like chuck. Key is to brown deeply and braise very
slowly in just a little water.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Sat, 06 Feb 2010 00:58:54 -0500, [email protected] wrote:
>
>> I never cooked one before. I have a nice five pound boneless sirloin for
>> dinner
>> tomorrow night. The butcher told me 375 degrees at 20 minutes per pound.
>> I know
>> I can Google for cooking suggestions but I like to ask those who have
>> actually
>> made a roast like this. Any help? Time, temperature, low heat, high heat,
>> brown
>> it first, seasonings? Thanks.
>
> Good luck. I gave up on anything other than rib roast a long time ago
> because sirloin roasts were like shoe leather to me. Seasoning is up
> to you. I love thyme and garlic... salt and pepper are required.
> Light on the salt, of course.
>
>
We frequently grill a 3" thick piece of sirloin from the short or "butt"
end, a so called Chateaubriand in California. Char it directly over very
high heat. Then turn everything off or to very low and roast very slowly and
indirectly to internal temp. of 115F. Let rest to bring temp up to 125F. I
don't think one should roast sirloin by "minutes per lb", but by the
thickness of the meat. You want a seared outside, and pink from edge to
edge.

Kent

[email protected] wrote:
>
>I never cooked one before. I have a nice five pound boneless sirloin for dinner
>tomorrow night. The butcher told me 375 degrees at 20 minutes per pound. I know
>I can Google for cooking suggestions but I like to ask those who have actually
>made a roast like this. Any help? Time, temperature, low heat, high heat, brown
>it first, seasonings?

Depends on which part of the sirloin... top sirloin is fine for oven
roast but bottom sirloin is really only fit for pot roast.

On Sat, 6 Feb 2010 00:27:01 -0800, "Kent" <[email protected]> wrote:

> I don't think one should roast sirloin by "minutes per lb", but
> by the thickness of the meat.

Minutes per pound is always an approximation, put there for people who
don't want to hover over what's cooking. At the end, internal
temperature is what counts.



--
I love cooking with wine.
Sometimes I even put it in the food.

In article <[email protected]>,
[email protected] wrote:

> I never cooked one before. I have a nice five pound boneless sirloin for
> dinner
> tomorrow night. The butcher told me 375 degrees at 20 minutes per pound. I
> know
> I can Google for cooking suggestions but I like to ask those who have
> actually
> made a roast like this. Any help? Time, temperature, low heat, high heat,
> brown
> it first, seasonings? Thanks.

The first thing to figure out is what you have. If it's USDA Choice Top
Sirloin, then I personally think that's plenty tender for a roast,
although others here don't agree. If it is ungraded, or USDA Select,
then it will be tougher. If it is Bottom Sirloin or Sirloin Tip, those
are also tougher.

The grades, from most tender to toughest, are:

Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner

Prime is not common in stores. Neither is anything lower than select,
other than hamburger.

I'm perfectly happy with meat that's a little less tender, since it also
tends to be much cheaper. Don't cook it more than medium rare, and cut
it thinly against the grain. If you like it cooked more, and thicker, I
would suggest pot roast.

For a roast, don't brown it first, just let the oven do that. Most
people prefer pot roast if it is browned first, both for flavor and
color. I prefer mine unseasoned, with pepper at the table.

Cooking time is a definite help in planning when to eat, but a meat
thermometer is best to know exactly when to pull it out. Take it out
enough beforehand to let it rest, but be aware the temperature will go
up a few degrees inside the meat while it rests.

--
Dan Abel
Petaluma, California USA
[email protected]

On Sat, 06 Feb 2010 00:58:54 -0500, [email protected] wrote:

>I never cooked one before. I have a nice five pound boneless sirloin for dinner
>tomorrow night. The butcher told me 375 degrees at 20 minutes per pound. I know
>I can Google for cooking suggestions but I like to ask those who have actually
>made a roast like this. Any help? Time, temperature, low heat, high heat, brown
>it first, seasonings? Thanks.

Thanks for the replies. To answer one question, it was an Angus beef boneless
sirloin. I cooked it tonight. I left it out at room temp about two hours. I
patted it dry then seasoned with salt, pepper and a little garlic powder. I
didn't have much else in the house. I put it in a 450 oven for fifteen minutes,
turned the heat down to 350, and watched the internal temperature with a digital
thermometer until I hit 140. Took it out and let it rest. It was delicious. Nice
flavor and very, very tender. Thanks again for all the help. Bon appetit!

On Sat, 06 Feb 2010 00:58:54 -0500, [email protected] wrote:

> I never cooked one before. I have a nice five pound boneless sirloin for dinner
> tomorrow night. The butcher told me 375 degrees at 20 minutes per pound. I know
> I can Google for cooking suggestions but I like to ask those who have actually
> made a roast like this. Any help? Time, temperature, low heat, high heat, brown
> it first, seasonings? Thanks.

Pork or beef? Beef is always qualified by it's official name.
"Sirloin roast" is not a legitimate name of a cut of beef. Only for
pork.

-sw

On Sat, 06 Feb 2010 20:42:45 -0500, [email protected] wrote:

> Thanks for the replies. To answer one question, it was an Angus beef boneless
> sirloin.

Still not a valid name of a cut of beef.

Top sirloin, bottom sirloin, sirloin tip, sirloin butt, tri-tip, ...
they all cook very differently and should be labeled correctly.

-sw