Description
Ina Garten’s sirloin tip roast brings robust flavors from classic American beef preparation. Perfectly seasoned and roasted to tender perfection, this dish promises a delightful centerpiece for home cooks seeking a memorable meal you’ll savor with each savory bite.
Ingredients
Scale
Main Protein:
- 1 sirloin tip roast 4-5 lbs (1.8–2.3 kg)
Seasonings:
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) fresh cracked pepper
- 1 teaspoon (5 ml) dried rosemary
- salt to taste
Aromatics:
- 1 onion
Instructions
- Prepare the prime cut of meat by removing it from the refrigerator 45 to 60 minutes before cooking, allowing it to reach room temperature (around 68°F to 72°F).
- Preheat the conventional oven to 450°F (232°C), ensuring the rack is positioned in the center.
- Generously coat the roast with olive oil, massaging the surface to create an even layer, then thoroughly season with preferred herbs and spices.
- Slice large, thick onion rings and arrange them as a flavorful bed in a dark, heavy-bottomed roasting pan, ensuring they create a complete base for the meat.
- Carefully position the seasoned roast atop the onion rings, making certain the onions are completely covered to prevent burning during high-temperature roasting.
- Roast the meat at 450°F (232°C) for precisely 15 minutes to develop a rich, caramelized exterior.
- Reduce the oven temperature to 300°F (149°C) and continue cooking until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium well, approximately 90 additional minutes.
- Remove the roast from the oven when the temperature is slightly below the desired doneness, typically around 142°F (61°C).
- Loosely tent the meat with aluminum foil and let it rest for a minimum of 20 minutes, allowing the juices to redistribute throughout the cut.
- Discard the roasted onion rings after serving, but consider reserving the rendered fat for future culinary uses such as gravies or soup bases.
Notes
- Keep meat temperatures low to preserve tenderness, preventing tough, chewy results.
- Patting beef dry before seasoning helps create a perfect golden-brown exterior during roasting.
- Letting roast rest after cooking allows juices to redistribute, ensuring each slice remains incredibly moist.
- Opt for fresh herbs and coarse sea salt to elevate the natural flavors of the sirloin tip.
- Select high-quality meat from a trusted butcher for maximum taste and texture.
- Invest in a reliable meat thermometer to guarantee precise cooking every single time.
- Consider using cast-iron skillet for initial searing to lock in deep, rich flavors.
- Rotate roasting pan halfway through cooking to promote even heat distribution.
- Experiment with different herb combinations like rosemary, thyme, and garlic for unique flavor profiles.
- Slice meat against the grain to maximize tenderness and improve overall eating experience.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 345
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 44 g
- Cholesterol: 120 mg