Roast Sirloin of Beef

Few meats are as tender, juicy, and flavorful as roast beef, yet none is easier to prepare, given the appropriate cut and proper technique.

• Preheat the oven to 500°F with a skillet large enough to hold the roast in the oven so it preheats as well. Sprinkle the meat liberally with salt and pepper.
• When the oven and pan are hot, add the roast to the pan, top (fatty) side down and roast for 10 minutes. Turn and roast fatty side up for 10 more minutes. Turn and roast for 5 minutes, then turn again and roast for 5 minutes. Total cooking time is 30 minutes.
• At this point the roast will be nicely browned all over. When a meat thermometer inserted into the center of the meat, about 1 inch from one of the ends, registers 120°F, the meat will be rare to medium-rare. Cook longer if you like, but beware that from this point on it will increase a stage of doneness every 3 to 5 minutes.
• Let the roast rest for 5 to 10 minutes, then carve and serve, with its juices.