The meat that keeps on giving.
Seriously. I can make a thousand (okay maybe I’m exaggerating slightly) meals with this juicy hunk of protein. It really is worth every single penny spent. I happened to purchase mine from a local butcher and was kind of choking when he told me the price, however, the flavor alone was absolutely worth it (and he made the specific cut /weight that I asked for, there was no turning back. Plus he was cute, I didn’t want to come off as high-maitenance.) With that being said I’ve incorporated it into three additional meals the past couple of days.
However today I’m just going to post this bad boy ala carte. The best part? Roasting means that it is practically hands free work so “busy person approved.”
I’m going to go straight into this head first and give you a break from my personal crap since this shit is that good. I first rubbed kosher salt all over the sirloin right when I brought it home, placed it in the fridge and then a half hour before I was ready to cook I let it warm up a bit at room temperature. I then added the rest of my rub before cooking (total time from out of fridge to oven is a half hour) As been taught by my father many many times, the early salting makes time for your meat to absorb the salt and therefore not draw out any moisture and allowing your meat to “warm up” at room temperature allows your piece of meat to cook more evenly (especially since this one is very thick).
Next if you have a roasting pan and rack obviously use that. I don’t. So I used a rimmed baking sheet and then a wire rack (the rack that I usually use for my baked goods to rest on). I also poured about 2 cups of water in the pan as not to completely burn the pan while the fat dripped. From pictures you can see that my pan has suffered a great deal of fat burns. Currently soaking in vinegar as we speak. Let’s hope for a revival.
One thing i did NOT know
did not listen to, fresh local meat has a faster cooking time than processed store bought meat. My butcher clearly told me this and me unfortunately wanting to pretend to know what I was doing, I told him I obviously knew how to do this as during my marriage my husband would purchase a quarter of a cow and we had a deep freezer full of fresh meat. So technically I should have known from experience…..I didn’t. So my roast in pictures is more done than how I normally prefer my meat (I like it still mooing) therefore the roasting time listed in my instructions is for more of a medium (done) piece of meat. So if you want it to bleed, take it out about twenty five minutes before the time I said below, and extend an extra twenty if you want it as pictured.
Also make sure to let your roast REST post roasting. This allows more juice to stay in the meat as oppose to spilling all over the plate. This makes for a juicier slice. I let mine rest twenty minutes before carving into. This also allows for clean up time/prepping of any sides that you have to go with.
Come back for tomorrows post on how I used my leftover meat to make a DELICIOUSLY EASY and QUICK meal. It had my dad coming back for seconds…. and more.
- 4 lb top sirloin roast (you may make adjustments based on your needs)
- Kosher Salt
- Italian Seasoning (about 2-3 tbsp)
- 2 tbsp Minced Garlic (I used jar, still turned out great)
- Olive Oil for rubbing
- Right when getting home after purchasing meat rub kosher salt all over. Place back in fridge util a half hour before you are ready to roast.
- Remove meat from fridge and add pepper, italian seasoning. Rub all over. Add your minced garlic, rub in. Add a little bit of your olive oil all over. Let rest at room temperature for a half hour. Preheat oven to 300 degrees.
- Take a rimmed baking sheet and place a wire rack on top (or a roaster if you have one). Add two cups of water to sheet/pan. Place roast on top of wired rack and put in oven for about two hours or until it reaches an internal temperature of 160 degrees. Give or take for more medium rare or well done.
- When it has reached your desired temperature, remove from oven and "tent" it with aluminum foil. This will allow the meat to absorb more of it's juices, especially when carving. Do this for about twenty minutes.
- Carve against the grain and serve. I served mine with some brussels sprouts (recipe to come) and my smashed potatoes.