A Sirloin roast is the perfect centerpiece for any occasion, combining rich flavour and melt-in-your-mouth tenderness. Ready to master this timeless classic? Let’s dive in!
Prep Time: 1 hour 15 minutes (including bringing the roast to room temperature)
Cooking Time: 45–90 minutes (depending on the size and desired doneness)
Ingredients:
- 1 Sirloin roast (size depends on your needs)
- 2–3 tablespoons olive oil
- 2–3 cloves of garlic, chopped
- 1–2 sprigs fresh rosemary (leaves stripped from stems)
- 1–2 sprigs fresh thyme (leaves stripped from stems)
- Freshly cracked black pepper, to taste
- Salt, to taste
Tools Needed:
- Oven
- Roasting pan or oven-safe dish
- Meat thermometer
- Sharp knife (for carving)
- Cutting board
Step 1: Preheat the Oven
Set the stage for perfection by preheating your oven to 180°C (356°F). A warm oven ensures your roast cooks evenly, so don’t skip this essential step!
Step 2: Bring to Room Temperature
For the best results, let your roast come to room temperature for at least an hour before cooking. This helps it cook more evenly and enhances the final flavour.
Step 3: Season it up
The fun begins! Generously coat your roast with olive oil mixed in with chopped garlic, massaging it in to create a base for the seasoning to adhere. Sprinkle with:
-
Fresh rosemary and thyme (leaves stripped from their stems) -
Freshly cracked black pepper and salt
Don’t forget to season the sides—every inch deserves some love! 🌿
Step 4: Roast the roast
Place your beautifully seasoned sirloin roast in the preheated oven (180°C / 356°F). Roast until the internal temperature reaches your desired doneness:
|
Doneness
|
Remove from Oven at (°C / °F)
|
|---|
| Rare | 43–45°C / 109–113°F |
| Medium Rare | 47–49°C / 117–120°F |
| Medium | 51–53°C / 124–127°F |
| Medium Well | 57–59°C / 135–138°F |
|
Well Done
|
63–65°C / 145–149°F
|
Pro tip: Use a thermometer to check the temperature for precision!
Step 5: Bring to Room Temperature
Once you’ve removed the roast from the oven, let it rest for 5–10 minutes. This allows the temperature to rise slightly and juices to redistribute. The final temperatures after resting will be:
|
Doneness
|
Final Temperature (°C / °F)
|
|---|
| Rare | 48–50°C / 118–122°F |
| Medium Rare | 52–54°C / 125–129°F |
| Medium | 56–58°C / 132–136°F |
| Medium Well | 62–64°C / 144–147°F |
|
Well Done
|
68–70°C / 154–158°F
|
Step 6: Carve and Serve!
Carefully remove the twine for easy carving. Slice the roast to your preferred thickness (about 2 cm or 1/2 inch is ideal) and plate up!
Add a festive touch to your roast by pairing it with Red Wine Jus or Dijon mustard—classic companions for roasted meats. The deep, robust notes of the jus and the sharp, tangy kick of mustard perfectly enhance the rich, savoury flavours of beef.
Serve and enjoy the fruits of your culinary magic! 🎉