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How to Cook a Choice Sirloin Tip Roast

by Meg Winkler

Whether you prefer oven-cooked or grilled roasts, a choice sirloin tip roast is a crowd-pleasing cut of meat with enough versatility to be prepared either way. With a moderate amount of marbling and natural sirloin tenderness, choice tip roast is an affordable yet impressive main dish. Sirloin tip roasts are flavorful and robust, best served alone or with a light sauce.

Choose the right meat. Choice tip roast is the highest quality of beef readily available to individual consumers. Its fat content and tenderness make it a better choice that the lower quality USDA Select grade beef.

Warm the tip roast to room temperature as you preheat the oven to 450 degrees Fahrenheit. You shouldn’t cook beef right out of the refrigerator and you should never cook frozen beef. Cooking cold meat will make it tough, while cooking frozen meat will leave you with a frozen inside and a burnt outside.

Season the roast with your favorite seasoning mix. Avoid using salt when seasoning the roast as it will draw out moisture.

Do not trim the fat from the roast before cooking. Doing so will deprive it of flavorful moisture. The fat helps the meat retain its natural juicy tenderness.

Place the choice sirloin tip roast in a shallow roasting pan with the roast’s fat layer facing up.

Place the roast in the oven and cook for 15 minutes at the high temperature.

Turn the oven down to 325 degree and cook until the desired internal temperature. Do not turn the meat during cooking. Your choice sirloin tip roast is ready to be removed when its internal temperature reaches 125 degrees for rare, 135 degrees for medium and 145 for well done.

Remove the tip roast from the oven and place on a carving board for 10 minutes before cutting and serving. During this resting period, the meat will continue to cook, raising the internal temperature up to 10 degrees.

Items you will need
  • One 2- to 3-pound sirloin tip roast
  • Seasoning mix
  • Shallow roasting pan with rack
  • Meat thermometer
  • Carving board

Tips

  • If you want to grill your roast, place it in a 500-degree grill and close the lid. Cook at high heat for the first 15 minutes and then reduce the heat to 325 degrees for the remainder of the cooking time.
  • There is no need to add liquid to the roasting pan. The meat’s fat will provide the moisture needed to keep it juicy and tender.

Warnings

  • Always sanitize your workspace and wash your hands after handling raw beef. Improper handling may cause the spread of illness-causing germs.
  • The safe internal temperature for beef is 140 degrees Fahrenheit. Consuming meat that has been cooked to cooler temperatures may put you at risk for foodborne illnesses.
  • Beware when using your oven or grill at extremely high temperatures. The heat will radiate to the outside of the appliance and may cause a burn risk to people and pets.

About the Author

Meg Winkler began professionally writing in 2008. She has covered a variety of topics including fine wine, interiors, the arts, lifestyle and history. Winkler has been a luxury publications editor and music critic. She is an independent author and holds a Master of Arts from American Military University.

Photo Credits

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