Overview
A whole roast sirloin is a truly magnificent thing. Look for yellow fat and intense marbling for the most incredible flavour. We like to cook it over a trivette of vegetables, topped up with a little beef stock and a splash of full-bodied red wine. These will combine with the drippings from the sirloin to make the most delicious gravy imaginable.
Set up your EGG
Remove the beef from the fridge a minimum of 2 hours before cooking to allow it to reach room temperature. Rub the meat with rapeseed oil and season heavily all over with sea salt.
Set up your EGG for indirect cooking with the ConvEGGtor in a legs-up position, topped with the Stainless Steel Grid. The target temperature is 120°C.
Roast the beef
Place a Roasting Rack into a Drip Pan. Add your trivette of vegetables to the pan, then pour in the wine, beef stock and tomato puree. Place the beef onto the rack then place the pan in the middle of the grid.
Roast everything for 2-3 hours, until the sirloin’s internal temperature reaches 50°C. Every joint is slightly different, so it may take a little less time or a little more.
Remove the joint from the EGG, wrap in foil and leave to stand.
Finish with a sear
Remove the ConvEGGtor and Stainless Steel Grid and replace with a Cast Iron Searing Grid. Raise the EGG’s temperature to 250°C, then put the joint back on the EGG and sear each side for a couple of minutes.
Check the internal temperature again. These are pre-resting temperatures – as your meat rests it will rise by 3-4 degrees:
- Rare: 48°C
- Medium rare: 53°C
- Medium: 57°C
- Medium well: 65°C
- Well done: 70°C
Remove the beef and rest in a warm place for at least 20 minutes.
Carve thin slices and serve with the gravy strained from the Drip Pan.
