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This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.
- 1 2-pound 3–4"-thick top sirloin or strip loin roast
- Gray sea salt and freshly ground black pepper
Preheat oven to 425°. Season roast generously with sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan over high. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120° for medium-rare, 40–50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and season with sea salt. Serve with Spinach Gunge alongside.