From the Deli Kitchen: Sirloin Roast Cooking Guide (Per 100g)

From the Deli Kitchen: Sirloin Roast Cooking Guide (Per 100g)

For the perfect roast sirloin, always begin by bringing the meat to room temperature for at least an hour, patting it dry, and seasoning generously with salt, pepper, and a touch of oil. Start every joint the same way: roast at 230°C (fan 210°C) for 20 minutes to brown the outside and begin rendering the fat. After this high-heat start, reduce the oven temperature to 160°C (fan 140°C) for the remainder of the cook. As a general rule, roast sirloin for 4 minutes per 100g for rare, 5 minutes per 100g for medium, and 6 minutes per 100g for well done, after the initial 20-minute sear. For example, a 1kg joint would need 40 minutes for rare, 50 minutes for medium, or 60 minutes for well done once the temperature has been reduced. When cooked to your liking, always rest the joint for 20–35 minutes before carving — this allows the juices to settle and keeps the meat tender and moist. If the fat needs more colour, place it under a hot grill for 2–3 minutes just before serving.