The Best Sirloin Tip Roast - 100KRecipes (2024)

FAQs

What is the best way to tenderize a sirloin tip roast? ›

How Long to Cook a Sirloin Tip Roast. Slow and steady will elevate this tougher cut of meat to tasty and tender perfection! Start out at 450°F for the first 15 minutes to sear the meat and then slow roast at 300°F for 50-75 minutes. This can vary based on how cold your roast is, the shape and/or size of the roast etc.

The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.

The best way to achieve your desired doneness is to use a meat thermometer, we've listed a link to purchase below. As a general rule: rare is 125°F / 52°C, medium rare 130°F / 57°C, medium 145°F / 63°C, well done 160°F / 71°C.

Sirloin is a lean cut of meat, and if it's cooked for too long or at too high of a temperature, it can become tough and dry.

Leaner and less tender than top sirloin, sirloin tips are the most tender of all round cuts. Perfect on its own, this cut is also excellent for marinading. Thus, the ideal cut when you're looking to make (or enjoy) the most tender steak sub.

Even though it's a tougher cut of beef, sirloin tip roast recipes become tender, mouthwatering masterpieces when roasted slowly at lower temperatures. Choose a roast with a uniform shape and some marbling. The best place to get it is the butcher shop, but grocery stores may also have it.

Roast It. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Sirloin Tip Side Roast

This cut is a good value and very lean, making it a great roast choice any night of the week.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Should you cover a roast in the oven? ›

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

Lean, juicy, and tender if handled correctly, the sirloin tip boasts good flavor. The secret to a great roast is low and slow. Sear at room temperature on all sides on the stovetop, move it to the oven at 275 degrees for about 20 minutes to the pound. Rare - 120 F, Medium Rare - 125F, Medium - 130 F.

Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done. If you desire it to be medium-rare, remove from oven when it is rare. If you desire it to be medium, remove from oven when it is medium-rare.

Bake 12 to 15 minutes per pound at 325 degrees F to heat throughout. Bake 30 minutes per pound until Internal Temperature reaches 185 to 190 degrees F. Or Bake at 350 degrees F for 20 minutes.

Do not cover while roasting. Roast at reduced heat: reduce the heat to 325°F. If your roast is 4 pounds, roast it for 1 hours 45 minutes more for medium, or 2 hours for medium well done. If your roast is more or less than 4 pounds, roast it for approximately 25 to 30 minutes per pound for a medium roast.

Pounding

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Wet aging is done by vacuum packing the meat and letting it age in its own juices. Wet aging is done by more than 90% of fine steakhouses.

Marinate the meat.

Acidic ingredients like vinegar, lemon juice, and even yogurt have a low pH that can assist in tenderizing your beef.