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Old 12-23-2013, 08:12 AM   #1
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Sirloin tip roast

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?

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Old 12-23-2013, 12:10 PM   #2
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My posts keep disappearing from the recent topics. Am I doing something wrong?
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Old 12-23-2013, 12:18 PM   #3
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Originally Posted by joesfolk View Post
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?
I see your post. Wonder if it's some setting thing?
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Old 12-23-2013, 12:53 PM   #4
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That sounds similar to a couple of other recipes for roast beef that have been posted recently. I don't make them often because there are only two of us, but I think Epicurious is a reliable source for good recipes: http://www.epicurious.com/recipes/fo...of-Beef-365771

Hope this helps.
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Old 12-24-2013, 12:31 AM   #5
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It disappeared again...had do do a search to find it. Anyone ever cook a roast at this temp?
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Old 12-24-2013, 10:22 AM   #6
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You did not mention how thick it was. If you are shooting for medium rare, or any specific doness, I would suggest an internal temp probe and remember to stop about 5-10 degrees short of your target and tent it.
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Old 12-24-2013, 11:45 AM   #7
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Quote:
Originally Posted by joesfolk View Post
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 500F.
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.
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Old 12-24-2013, 05:48 PM   #8
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Okay now I really don't know how best to cook this. But if Craig said it maybe I better listen.
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Old 12-24-2013, 06:52 PM   #9
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I have done the 500F for a few minutes then super low for a short while then rest and I have had great success.

The times depend on how large your roast is.
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Old 12-25-2013, 09:44 PM   #10
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Just reporting back

Let the roast warm on the counter for an hour. Started the roast at 500 for about 10 minutes after rubbing it with Montreal steak seasoning and oil. Turned it down to 200 degrees for one hour per pound. Let it rest for 10 minutes. The results were great except that I should have rested it a little longer. I felt it lost more juices than I would have liked. All in all I would use this method again.
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