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Sirloin tip roast for a crowd?

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Sirloin tip roast for a crowd?

nooodles | Jun 7, 2006 10:56 PM

What's the best way to tackle this sucker? It's a good 7 pounds, and I don't have much experience cooking large pieces of lean beef, so something basic would be greatly appreciated.

Should I massage the meat with salt/pepper the night before? Do I need to cut it or should I leave it whole? How hot should my oven be, and what internal temperature will indicate rare?

I'm hoping to roast this to a nice rare/medium-rare, let it sit for ten minutes, then slice it onto a platter to feed a crowd buffet style. People will be coming and going, so sliced meat that's not terrible after it's cooled a bit is perfect.

All ideas greatly appreciated. TIA.

Link: http://www.chezpei.com

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