Few meats are as tender, juicy and flavorful as good roast beef, yet none are easier to prepare. It needs nothing beyond salt and pepper and proper cooking. And while it is most commonly sliced thin, it can also be carved thick and served like steak, especially if you start with sirloin. Print Recipe Roast Sirloin Yield 4 to 6 servings. The meat is excellent plain, but you can also make a quick red wine sauce for it after you remove the meat from the skillet.
The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts Recipe
Strip Loin Roast, A Juicy and Tender Experience
When you think of the grill, you usually dream of burgers, hot dogs, wings, and steaks as the staple items for the barbecue. Where does that leave a beef roast? Is this larger cut of meat unable to be flipped and grilled with the best of them? Roasts are traditionally cooked in the oven because of their large size. In fact, if done correctly, the cut can cook evenly and remain as tender as it would in the oven. There are some tips and tricks to getting your grilled roast just right, though, while locking in the juices and flavors to keep the meat from drying out.
I wanted a different rotisserie beef roast for Christmas this year. I found a winner. The hardest part? My local grocery store sells this cut of meat as the Strip Loin Roast. Whatever it is called, it is the cut of meat opposite the tenderloin on a short loin.
Strip loin roast is a tender cut with a nice beefy flavor and texture, that when grilled properly this roast beef on the grill is simply a great experience. The secret to acquiring a tender but moist strip loin roast is to sear the roast first at a high temperature and then move it to indirect heat. This will give the strip loin a nice outer crust and seal in the juices. For maximum tenderness and mouth watering flavor grilling strip loin roast to medium-rare is recommended or at the very most grilling to medium doneness, anything more will dry out the meat.