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Close up of an uncut whole sirloin tip roast featuring a deeply seared outer crust heavily seasoned with coarse sea salt, black pepper, and herbs.

The Ultimate Medium-Rare Sirloin Tip Roast Recipe

Master the art of the perfect oven-roasted Sirloin Tip Roast. Featuring a dark caramelized crust and a juicy, medium-rare pink center heavily seasoned with coarse sea salt and cracked black pepper.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Sirloin Tip Roast Ingredients
  • 3 lbs Sirloin Tip Roast Whole roast, approximately 1.4kg.
  • 1.5 tbsp Coarse Sea Salt 22g, for aggressive surface seasoning.
  • 1 tbsp Cracked Black Pepper 7g, freshly cracked.
  • 1 tbsp Dried Thyme 4g.
  • 1 tbsp Dried Oregano 4g.
  • 2 tbsp Olive Oil 30ml, for searing.
  • 1 sprig Fresh Rosemary For visual garnish and subtle aroma.

Equipment

  • 1 Cast Iron Skillet Essential for creating the deeply seared outer crust.
  • 1 Digital Meat Thermometer Required to achieve an exact 130°F (54°C) internal temperature.
  • 1 Rustic Wooden Carving Board Provides a steady surface for resting and slicing.

Method
 

Cooking Instructions
  1. Remove the Sirloin Tip Roast from the refrigerator 45 minutes before cooking. Thoroughly pat the exterior completely dry with paper towels.
  2. Combine the coarse sea salt, cracked black pepper, dried thyme, and dried oregano. Massage this seasoning heavily into all sides of the beef.
  3. Preheat your oven to 325°F (165°C). Place a cast iron skillet over medium-high heat on the stovetop and add the olive oil.
  4. Once the oil is shimmering, place the roast in the skillet. Sear undisturbed for 3-4 minutes per side until a dark brown, caramelized crust forms.
  5. Transfer the skillet (or place roast on a wire rack) into the preheated oven. Roast for 45-60 minutes until the internal temperature reaches exactly 130°F (54°C).
  6. Transfer the meat to a rustic wooden carving board and let it rest undisturbed for 20 minutes. Slice thinly against the grain. Garnish with a fresh rosemary sprig.

Notes

Pull the meat from the oven at exactly 130°F (54°C) for medium-rare, as carryover cooking during the resting phase will raise the final temperature slightly.
Never skip the 20-minute rest, or your savory meat juices will bleed out and leave the roast dry.