Use the Reverse Sear Method for a Juicy and Tasty Center Cut Sirloin
With so many cuts and cooking techniques, beef can be intimidating to a novice cook, and even a somewhat experienced chef. The center cut sirloin roast is a lean, flavorful cut of meat that comes from the loin of the cow. With a big hunk of meat like this, your first instinct may be to do a quick sear to seal in the flavors and then it roast it in the oven. But to get an evenly cooked and juicy roast, a reverse sear is the better way to go.
Season the entire roast liberally with kosher salt and freshly ground pepper. Thyme, oregano, sage and garlic also work as flavor-enhancers for a center cut sirloin roast.
Heat the oven to 225F. Place your roast on a wire rack in a roasting pan and put it in the oven. Roast the meat until it reaches an internal temperature of 115F, about 3 hours for a 10-pound roast. Then take the roast out of the oven and allow it to rest for 10 to 15 minutes.
Turn the oven temperature up to 500F. Place the roast back in the oven until the exterior is brown and crispy, about 8 to 10 minutes.
Take the roast out of the oven and let it rest for 15 minutes to allow the juices to settle before carving. Carve your center cut sirloin with the grain.
- Certified Angus Beef: Center-Cut Top Sirloin Roast
- Bon Appetit: The Reverse Sear, a One Way Ticket to a Perfect Roast
- Serious Eats: Step-by-Step: How to Roast a Perfect Prime Rib Using the Reverse Sear Method
- Certified Angus Beef: Degree of Doneness
- Certified Angus Beef: Cooking Instructions: Roasting
- Make slits in the surface of the uncooked roast with the tip of a sharp knife and insert a small garlic clove in each slit.
- Cover the resting roast with a foil tent to help hold in the heat and to retain moisture.
- The U.S. Department of Agriculture recommends cooking meat to 145 F.