Slow Roasted Sirloin Of Beef (Reversed Seared)
Reverse searing is the secret to perfectly cooked roast beef! This slow roasted sirloin is pink from edge to edge & will melt in your mouth.
Servings: 6 People
Equipment
- Digital Food Probe
- Large Roasting Tin
- Wire Rack
Ingredients
- 1½ kg Rolled Beef Sirloin Joint (See Notes)
- Fine Sea Salt
- Freshly Cracked Black Pepper
Instructions
Beef Prep
- Lightly season the beef all over with sea salt then place onto a wire rack set over a baking tray (fat side up).
- Chill the beef in a fridge overnight, leaving it uncovered.Make sure to give the beef at least 12 hours in the fridge, or up to 2 days.
Cooking
- Preheat an oven to 100°c/80°c fan (212°f/176°f).If you're oven doesn't go this low, set it as low as it will go!
- Whilst your oven is preheating, take your beef out of the fridge & place it onto a wire rack, set inside a roasting tin. Season the beef generously with freshly cracked black pepper & leave to sit at room temperature.
- Once your oven has preheated, add in your beef & cook until the internal temperature registers 52°c/125°f in the centre. This will take roughly 2-2½ hours.This is to cook the beef medium rare. Feel free to cook the beef more, if you'd prefer!
- Take the beef out of the oven, cover loosely with foil then leave to rest for at least 30 minutes or up to 1½ hours.
- Whilst your beef is resting, turn your oven up as high as it will go. In most oven this will be around 260°c/500°f.
- Once your beef has rested, remove the foil then cook in the preheated oven for 6-8 minutes, until well seared.
- Transfer your beef to a chopping board, remove any string then cut into slices.
Notes
1. Cooking In An Aga -Slow roast the beef in the simmering oven, on the bottom set of runners. Sear the beef in the roasting oven. Place your roasting tin as high in the roasting oven as you can, without it touching the top.
2. Rolled Sirloin - This recipe works best with a rolled beef sirloin joint (dry aged is best!). You can ask your butcher to roll/tie your beef! The slow roasting/reverse searing process will also work with other cuts of beef. Prime rib, rump or topside will all work well.
3. Internal Temperatures - In my opinion, roasted sirloin is best served medium rare, which is what we're doing in this recipe. Feel free to cook your beef for longer, if you'd prefer. If you're using a larger joint of beef, keep in mind that it will take longer to cook.
Here's a guide to what internal temperatures to follow, for each cooking method (you'll need a food probe). These are the temperatures to cook the beef to, the temperature will rise by a few degrees as the beef rests.
Rare: 46°c/115°f Medium Rare: 52°c/125°f Medium: 58°c/136°f Medium Well: 63°c/145°f Well Done: 68°c/154°f
4. Resting - Make sure to rest your beef for at least 30 minutes or up to 1½ hours, loosely covered in foil, before searing.
5. Leftovers - Any leftover roast beef should be stored in the fridge & will keep for up to 3 days. Leftovers can be served cold or reheated in the oven (in gravy is best!).