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Author:
sebastianarcila.chef
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Roasted Top Sirloin Center for Special Occasions
A detailed recipe for preparing a perfectly roasted top sirloin center, ensuring a tender and juicy result every time. This method focuses on achieving a desirable doneness without overcooking, ideal for impressing guests on special occasions. The recipe includes pan-searing for a beautiful crust, basting with aromatic butter, garlic, and rosemary, and proper resting to seal in the juices.
#Beef
#Roast
#Main Course
#Holiday
#Special Occasion
#Pan-Seared
#Basted
#Sirloin
Seasoning the Sirloin
Recipe Information
10m
Prep Time
15m
Cook Time
35m
Total Time
3
Servings
Medium
Latin American
Spanish
Nutrition (per serving)
470
Calories
47g
Protein
2g
Carbs
29g
Fat
Searing for a Golden Crust
Ingredients
Servings: 3
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Basting with Butter and Herbs
Instructions
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- Pat the top sirloin center dry with paper towels. Season generously all over with salt and freshly ground black pepper.2mPreview2mPreviewPat the top sirloin center dry with paper towels. Season generously all over with salt and freshly ground black pepper.
- Heat a heavy-bottomed skillet (preferably cast iron) over high heat until smoking. Add a thin layer of high-smoke-point oil (like canola or grapeseed oil, not specified but common for searing), then carefully place the seasoned sirloin in the pan. Sear for 2-3 minutes per side until a deep golden-brown crust forms.5mPreview5mPreviewHeat a heavy-bottomed skillet (preferably cast iron) over high heat until smoking. Add a thin layer of high-smoke-point oil (like canola or grapeseed oil, not specified but common for searing), then carefully place the seasoned sirloin in the pan. Sear for 2-3 minutes per side until a deep golden-brown crust forms.
- Reduce heat to medium-low. Add butter, garlic cloves, and rosemary sprigs to the pan. Once the butter is melted and fragrant, continuously baste the sirloin with the melted butter, tilting the pan slightly to spoon the butter over the meat for about 10 minutes, or until desired internal temperature is reached (e.g., 130-135ยฐF for medium-rare).10mPreview10mPreviewReduce heat to medium-low. Add butter, garlic cloves, and rosemary sprigs to the pan. Once the butter is melted and fragrant, continuously baste the sirloin with the melted butter, tilting the pan slightly to spoon the butter over the meat for about 10 minutes, or until desired internal temperature is reached (e.g., 130-135ยฐF for medium-rare).
- Remove the sirloin from the pan and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.10m
Preview10mPreviewRemove the sirloin from the pan and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak. - Slice the rested sirloin against the grain into desired thickness. Serve immediately with your favorite sides.1m
Preview1mPreviewSlice the rested sirloin against the grain into desired thickness. Serve immediately with your favorite sides.
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