Small top sirloin roast--cooking method question
Hi Eaters,
I have a small (just shy of 2lb) top sirloin roast. I've smothered the whole shebang in a thick paste of garlic, rosemary, thyme, dijon mustard, horseradish, salt, pepper.
Now here's my question...how do I best cook it? I suppose searing is out of the question with that thick paste topping.
But how would you suggest baking? High heat then low? Steady at what temp? I have a new-to-me antique cast iron pan with a beautiful patina--I haven't used it yet except for bacon. Should I cook it in there?
I'd love to hear your suggestions.
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11 Comments:
Beef or pork?
CJ McD at 10:32AM on 11/05/09
oops--beef!
BananaMonkey at 10:58AM on 11/05/09
1 (2- to 2 1/4-lb) tri-tip beef roast
(also called triangular roast)
Is this the same cut? If it is: Do you have a thermometer?
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Pat roast dry and sprinkle with salt and pepper.
Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes.
Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes.
Transfer to a cutting board and let stand 15 minutes.
(Internal temperature of meat will rise to 130 to 135°F for medium-rare.)
If all else fails and you end up with what you don't want: I'd make a Guiness-stew with the beef or something. You're always better to have it undercooked instead of overcooked. Hope my method helps!
hungrychristel at 11:31AM on 11/05/09
That looks good @hungry--but I can't sear--there's a thick herbed paste on the roast already with lots of garlic, it would just char and get bitter and not really benefit the meat. Looking for baking only instructions..
BananaMonkey at 11:38AM on 11/05/09
mmm that coating shoulds delightful @BananaMonkey.
That being said: I've heard both sides for this but---you don't think not-searing the meat would allow it to loose moisture in the oven? I guess the thick seasoning itself might hold true.
I'll try to dig through my resources and see if I have any temp. references.
hungrychristel at 11:59AM on 11/05/09
Slow cooker would work if you have one.
AyeEat at 12:40PM on 11/05/09
I'd put the oven on full whack, put the roast in for 15-20 mins then reduce to 325 till you get to your desired internal temp. Good luck
nhfoodie at 1:09PM on 11/05/09
Sounds like a braise is in order. Too bad you can't sear it though...can you remove part of the paste to sear, and then apply again?
WickedGoodDinner at 1:11PM on 11/05/09
I agree with nhfoodie. High temp for 15 min and then reduce the oven temp. to 325.
dhorst at 1:11PM on 11/05/09
Tip roast can be tender or not. My go-to method is to brown and braise; either in the oven or slow cooker.
Call me chicken for not giving slow roasting another whirl.
From the beef council's website:
http://www.beefitswhatsfordinner.com/recipe.aspx?id=1451
CJ McD at 1:13PM on 11/05/09
Thanks all!
BananaMonkey at 1:52PM on 11/05/09