How to Cook a Center Cut Sirloin of Beef Roast

by Jill Corleone, RDN, LD ; Updated December 01, 2017

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.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Tips

  • While your meat is resting, make a gravy out of the juices that settled in the bottom of your roasting pan. Pour the drippings into a medium-sized skillet; add 1 tablespoon of flour, and then cook over medium heat while continuously stirring until it's smooth and browned, about 2 to 3 minutes. Add beef broth to the drippings, and continue to stir and cook until the liquid comes to a boil and has thickened, about 10 minutes. Pour into a gravy boat and serve with your meat.

    Cooking your roast to an internal temperature of 115F creates a rare roast. While the ends may be more medium to well-done, you can cook your roast longer to get it more to your liking. For a medium roast, cook to an internal temperature of 145F; for a well-done roast, cook to 160F. This may add an extra 30 to 60 minutes of cooking time.

    Reverse searing your roast creates a juicy end-product. But if you prefer a more traditional roasting method, you can first sear your seasoned meat in a 450F oven, and then after 15 minutes at the high temperature, reduce heat to 325F and continue cooking until your roast has reached the desired doneness.

About the Author

Jill Corleone is a registered dietitian and health coach who has been writing and lecturing on diet and health for more than 15 years. Her work has been featured on the Huffington Post, Diabetes Self-Management and in the book "Noninvasive Mechanical Ventilation," edited by John R. Bach, M.D. Corleone holds a Bachelor of Science in nutrition.