RoastAmerican
Sirloin tip roast
A lean roast that wants reverse-sear and thin slices. Treat it like a big steak, not a pot roast.
Made it?
2 hr · 20 min hands-on · pull 130°F · rest 15 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- sirloin tip roast, tied1 1/2 lb
- kosher salt1 tbsp
- black pepper2 tsp
- oil1 tbsp
- thyme or rosemary4 sprigs
Method
- 1
Salt overnight. Herb and pepper before the oven.
- 2
250°F until 120°F, 70–90 minutes. Rest 10. Crank the oven to 500°F.
- 3
Hard roast 8–10 minutes for crust. Rest 15. Slice thin across. This is sandwich meat if you go to 140.
If you don’t have it
- sirloin tip → knuckle. Keep the same pull. Leaner cooks faster and dries sooner.
- sirloin tip roast, tied → What you actually have, if it is the same muscle family. Braising a sirloin tip is how it becomes pot roast that never goes tender. Reverse-sear or slice it cold.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making hasselback potatoes.
With a roast or a thick steak in the oven. Chopsticks as stops so you do not cut through. Butter, salt, 400°F.
1 hr 10 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min