Originally Posted by joesfolk
I will be cooking this for Christmas. I keep finding a recipe that calls for cooking it at 500° FOR 9-10 minutes per pound and then resting in the oven for another 9-10 minutes per pound. Supposed to be good...about medium rare. Has anyone tried this? How would you cook this cut?
Sirloin tip is not a very tender cut. Are you certain you want to roast it?
Craig told us the way to do this was to preheat the oven to 500°F.
Roast meat at 500° for 5 minutes, then turn down the temp to 200° and continue to roast 1 hour per pound.
DO NOT OPEN THE OVEN DOOR.
I have never done this, but plan to try. So please let us know how it turns out.