#chefboaz: Garlic Roasted Top Sirloin

For the past two Christmas family dinners, my mother has request me to make some sort of legit beef dish. Last year it was Prime Rib, but this year I couldn’t find any at Costco (all the other customers snapped them all up!) so I had to settle for the top sirloin which is basically the same thing right? Sort of? I used a very similar recipe to the prime rib, but googled another one just in case.

Apparently there’s a lot that goes into making a successful roast. But I roast my friends everyday so I think I should be a pro regardless. Just kidding, but I picked up some real solid tips and thought I’d point them out to you guys as well.


What do I need?

  • 5 – 7 pound Top Sirloin
  • 6 cloves of garlic, roughly minced
  • Tablespoon of salt
  • Tablespoon of ground rosemary
  • Tablespoon of black pepper
  • Tablespoon of white pepper


What do I do?

  • Preheat your oven to 450 degree Fahrenheit
  • Preparing the meat
    • Apparently its a good idea to leave the meat out for 30 minutes to an hour out of the fridge to get the meat to room temperature to ensure even cooking throughout.
    • Pat the meat dry with paper towel. If your beef is not already tied with string, go ahead and tie it up to hold the piece together.
    • Sprinkle your minced garlic on the top of the top sirloin. Then press the pieces into the meat as much as you can. The garlic pieces should be embedded within the meat.
    • Dry rub with the salt, rosemary, black and white pepper.
  • Assemble the cooking rack. Use a cooking tray at the bottom (lined with aluminum foil for easy cleanup) to catch the fat drippings. On top of the cooking tray, use a rack to hold the meat (see image below).
  •  Place the roast slowly (to avoid dropping as much garlic as possible) on the tray. Fat side up. This keeps your roast from being dry! If some garlic does fall, just do your best to pick them out and press them back onto the beef.
  • Place your electric thermometer into the meat, if you have one.
  • Into the 450 degree oven for 15 minutes, uncovered.
  • After that,  without opening the oven door, lower the temperature to 350 degree Fahrenheit and allow for roasting until the middle reaches desired temperature (135 degrees for medium rare). Or for those with the thermometer you can guesstimate. My 7 pound roast took roughly 3 hours.
  • Take out the roast and let cool for another 10 minutes to complete the cooking. Cut into slices as desired
  • Making the gravy to serve with the top sirloin!
    • Take the excess fat and oil collected in the tray and heat it in a saucepan at medium heat.
    • Add one cup of water and bring to a boil.
    • Using a whisk, stir in 1 tablespoon of corn starch and stir until thickened.
    • Run the mixture through a sift to serve.


All in all, it turned out quite well. Very pleased with the result! Find the original recipe here.

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