Growing up we had roast beef pretty often. Usually for Sunday dinner whether at home or at my Grandparents house. I loved the smell of a roast beef dinner cooking, and to this day when I smell a roast in the oven, I think back to those days.
As a child though, our roast beef was always well-done, needing loads of gravy for moisture and flavour. There was a time when I just avoided eating beef because I didn’t enjoy the texture or flavour.
My mom always liked to eat her steak medium, and it kind of grossed me out. I thought it was under-cooked and “yucky.” See my dad likes his steak well-done, so that is how I ate mine too.
Once I had a date take me to the Keg. You should have seen the look of horror on his face as I ordered chicken. Yep. Chicken. At a steakhouse. I just didn’t get the fuss and didn’t want to eat “raw meat” or dry, flavorless meat. So I ordered chicken. It was good chicken, it really was, but I think I pretty much ruined that relationship by not ordering a steak. Ooops.
It wasn’t until I started watching cooking shows like chopped and MasterChef that I realized I should probably at least give a medium cooked steak a try. So, a little bit anxious, I ordered a medium cooked steak the next time I was out at a restaurant.
It was delicious.
Juicy and so full of flavor, I immediately thought back to that chicken I ordered and regretted it completely.
I soon realized that I’d been cooking my own roast beef all wrong. I usually cook it in the slow cooker, and yes, it comes out tender and moist but it is also one-note and still over-cooked.
I came across this brilliant recipe for cooking a roast and with a few tweaks, I was able to perfect cooking the perfect roast. It’s just too bad that my husband isn’t in on the beef train, he still likes his well-done. My kids, though? They love their medium cooked. That is pretty much a win in my books.
In order to consistently cook a perfect roast, you will want to invest in a good meat thermometer.
SIRLOIN TIP ROAST
- 1 tsp black pepper
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp ground chile powder
- 1 tsp tumeric
- 1 tsp cumin
- 1 tsbp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 2-3 lb sirloin tip roast, tied (1.1-1.4 kg)
- 2 Tbsp Extra Virgin Olive Oil, divided
- Place the oven rack in the middle position and preheat the oven to 250°F.
- Combine all spices and seasonings together in a small bowl.
- Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
- Heat the remaining EVOO in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
- Transfer the roast to a wire rack set inside a roasting pan.
- Cook for 1 hour and 20 minutes, or until the meat reaches 115°F on a meat thermometer.
- Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130°F for medium-rare or 140° for medium.
- Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving.
- Slice the meat to desired thickness and serve.