Roast Sirloin

Roast Sirloin is a classic and reliable roast that delivers rich beef flavour with minimal fuss. Seasoned simply and roasted hot, it develops a beautifully caramelised exterior while remaining juicy and tender inside. Perfect for Christmas, Thanksgiving, Sunday lunch, or any time you want an impressive yet comforting centrepiece.

Prep Time 15

Cook Time 1 10

Resting 20

Total Time 1 45

Servings People

Ingredients

2 kg beef sirloin room temperature
2 tbsp olive oil
2 tsp sea salt
1½ tsp freshly ground black pepper
3 cloves garlic lightly crushed
3 sprigs fresh rosemary thyme
1 medium onion quartered
250 ml beef stock for gravy or jus, optional

Instructions

Prepare the Beef:

Remove the sirloin from the fridge at least 45–60 minutes before cooking so it can come to room temperature. This helps the Roast Sirloin cook evenly.

Preheat the Oven:

Preheat your oven to 220°C (200°C fan) / 425°F / Gas Mark 7.

Season the Roast Sirloin:

Pat the beef dry with kitchen paper. Rub it all over with olive oil, then season generously with sea salt and black pepper. Press the crushed garlic and herbs onto the surface of the meat.
2 kg beef sirloin, 2 tbsp olive oil, 2 tsp sea salt, 1½ tsp freshly ground black pepper, 3 cloves garlic, 3 sprigs fresh rosemary

Prepare the Roasting Tin:

Place the quartered onion in the roasting tin and sit the Roast Sirloin on top. This lifts the meat slightly and adds flavour to any juices released during cooking.
1 medium onion

Roast the Beef:

Place the Roast Sirloin in the hot oven and roast for 20 minutes to develop a good crust. Then reduce the temperature to 180°C (160°C fan) / 350°F / Gas Mark 4 and continue cooking.

Rest the Roast Sirloin:

Remove the beef from the oven, loosely cover with foil, and rest for at least 20 minutes. This allows the juices to redistribute, ensuring tender slices.

Make a Simple Jus Optional:

Place the roasting tin over a medium heat on the hob. Add the beef stock and scrape up any caramelised bits from the bottom of the tin. Simmer for a few minutes, strain if desired, and season to taste.
250 ml beef stock

Carve and Serve:

Carve the Roast Sirloin into thin slices against the grain and serve with your chosen side dishes and gravy or jus.

Equipment

Roasting Tin
Meat thermometer recommended

Notes

Tips for Success:

Rare: 15 minutes per 500 g
Medium-rare: 18 minutes per 500 g
Medium: 20 minutes per 500 g

For accuracy, use a meat thermometer:
Rare: 50–52°C
Medium-rare: 55–57°C
Medium: 60–63°C

Always rest the Roast Sirloin; skipping this step will result in dry meat.

Don’t be afraid of generous seasoning—it enhances the natural flavour of the beef.

Leftovers keep well in the fridge for up to 3 days and are perfect for sandwiches, salads, and quick meals.

Roast Sirloin is a timeless dish that rewards simple preparation with outstanding results, making it a dependable favourite for both special occasions and relaxed family meals.

Nutrition