"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 04-17-2009, 11:04 AM   #1
Assistant Cook
 
Koral280's Avatar
 
Join Date: Oct 2007
Location: Middle of Nowhere, Virginia
Posts: 13
Send a message via Yahoo to Koral280
Talking 10-lb. Sirloin Tip Roast

I have never had much luck getting a nice juicy medium rare sliced roast beef and was hoping someone out there could give me some pointers for this large hunk o' meat I couldn't resist buying. I do NOT wish to make a pot roast, those I can cook well all day, I want a lovely, juicy hunk o' meat that I can slice up for sammies. Tips, hints, someone to come over and teach me, anything welcome!

Thanks!

Kat

__________________

__________________
I may not have gone where I intended to go, but I think I have ended up where I needed to be.
Douglas Adams
Koral280 is offline   Reply With Quote
Old 04-17-2009, 11:13 AM   #2
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Check the internal temp, 130F for rare. You could take it out a bit before that (115-120), as the temp will rise due to carry over cooking. Be sure to let it rest for 30 minutes or so for a large cut of meat.
__________________

__________________

Wyogal is offline   Reply With Quote
Old 04-17-2009, 11:42 AM   #3
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
140-145 for medium rare, so take out when it hits 130F, LET IT REST. I didn't mean to use caps on that, but left them because that's the secret to juiciness...
__________________

Wyogal is offline   Reply With Quote
Old 04-17-2009, 11:47 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
You may want to consider cutting the roast into two. A ten-pound roast is huge! You may be better served with the smaller size.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-17-2009, 11:51 AM   #5
Assistant Cook
 
Koral280's Avatar
 
Join Date: Oct 2007
Location: Middle of Nowhere, Virginia
Posts: 13
Send a message via Yahoo to Koral280
What temp do you recomend? Covered or uncovered? thanks for the replies btw!
__________________
I may not have gone where I intended to go, but I think I have ended up where I needed to be.
Douglas Adams
Koral280 is offline   Reply With Quote
Old 04-17-2009, 11:54 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Always uncovered for a roast beef. Roast it at 400 F.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-20-2009, 10:03 AM   #7
Cook
 
Join Date: Nov 2008
Posts: 79
I'll second Andy M's 400*. I use a probe thermometer and normally pull at around 120*, foil tent for at least 30 minutes and then slice. If it's for future use (lunch meat) I'll let it cool in the fridge, especially if I'm slicing very thin, as it helps firm up the meat. I've also used this cut this for 'gatherings' and have sauteed some diced onions in olive oil, added the drippings, then whisked in a Tbs of flour, then a cup of red wine, then a box of beef broth for au jus. If I smoke the roast, I'll trim some of the heavy fat after the meat is cooked and let it cook in the au jus and remove before serving.
__________________
Large Big Green Egg
Jenn Air NG 3 burner grill
Weber Genesis Silver B
Wood Fired Oven (Self Built '08)
70chevelle is offline   Reply With Quote
Old 04-20-2009, 11:02 AM   #8
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by Koral280 View Post
I have never had much luck getting a nice juicy medium rare sliced roast beef and was hoping someone out there could give me some pointers for this large hunk o' meat I couldn't resist buying. I do NOT wish to make a pot roast, those I can cook well all day, I want a lovely, juicy hunk o' meat that I can slice up for sammies. Tips, hints, someone to come over and teach me, anything welcome!

Thanks!

Kat
Here is how I do it..

I season the outside liberally with what ever seasonings you prefer.
Pre-heat the oven to 500F. Place the roast (on a rack) in for 10 minutes. After that without opening the oven door, drop the temp to 260F. Allow that to cook for 1hr then check with a meat thermometer. Keep cooking until the internal temp hits 135. Pull it out and let it rest for 15-20 minutes before slicing.

With this method there is no reason to sear it first. The outside crusts up nicely and the inside is always juicy and full of flavor.
__________________
Jeff G. is offline   Reply With Quote
Old 04-21-2009, 10:21 PM   #9
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,535
Quote:
Originally Posted by Jeff G. View Post
Here is how I do it..

I season the outside liberally with what ever seasonings you prefer.
Pre-heat the oven to 500F. Place the roast (on a rack) in for 10 minutes. After that without opening the oven door, drop the temp to 260F. Allow that to cook for 1hr then check with a meat thermometer. Keep cooking until the internal temp hits 135. Pull it out and let it rest for 15-20 minutes before slicing.

With this method there is no reason to sear it first. The outside crusts up nicely and the inside is always juicy and full of flavor.
i do the same thing BUT i first rub roast all over with olive oil then season. crank oven to 500F and roast for 15 minutes then lower to 350F and roast 15 minutes per pound. then i check temp (try not to poke it to many times or the juices will run out), i remove at 115F, i like mine red to pink in center and warm. let stand 20 minutes then carve. (i like an eye round which is always tender and juicy.) and i agree with what you said about a nice crust with the 500F oven sear.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 04-23-2009, 10:22 AM   #10
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
Originally Posted by msmofet View Post
i do the same thing BUT i first rub roast all over with olive oil then season. crank oven to 500F and roast for 15 minutes then lower to 350F and roast 15 minutes per pound. then i check temp (try not to poke it to many times or the juices will run out), i remove at 115F, i like mine red to pink in center and warm. let stand 20 minutes then carve. (i like an eye round which is always tender and juicy.) and i agree with what you said about a nice crust with the 500F oven sear.
I think the 350 may be better for beef.. I will give that a shot. I do the lower temp for the pork and automatically do it for beef. I like pork a bit more done than beef.. The higher temp will cook a bit faster, less deep into the meat leaving the beef a bit more rare..
__________________

__________________
Jeff G. is offline   Reply With Quote
Reply

Tags
roast beef

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.