Imagine a roast so tender, so perfectly seasoned, that it transforms an ordinary dinner into a gourmet experience that will have your guests begging for seconds. This Pepper and Herb Crusted Sirloin Strip Roast isn't just a meal—it's a culinary masterpiece that combines the robust flavors of black pepper, aromatic herbs, and succulent beef into one show-stopping dish. Whether you're hosting a special occasion or simply want to elevate your weeknight dinner, this recipe promises restaurant-quality results right in your own kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2-3 lb sirloin strip roast
- 2 tbsp olive oil
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- Salt to taste
Instructions
- Remove the sirloin strip roast from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (220°C). Position the oven rack in the center of the oven for optimal heat circulation.
- In a small bowl, mix together black pepper, garlic powder, dried rosemary, and dried thyme to create the herb crust mixture.
- Pat the roast dry with paper towels to remove any excess moisture, which helps the herb crust adhere better.
- Rub the entire roast with olive oil, ensuring complete coverage to help the herb mixture stick and promote even browning.
- Generously sprinkle salt over the roast, then coat the entire surface with the prepared herb and pepper mixture, pressing gently to help the crust adhere.
- Place the roast on a rack in a roasting pan with the fat side facing up, which allows the fat to baste the meat during cooking.
- Insert a meat thermometer into the thickest part of the roast, avoiding fat or bone.
- Roast in the preheated oven for approximately 1 hour and 15-30 minutes, depending on desired doneness: - Medium-rare: 135°F (57°C) - Medium: 140°F (60°C) - Medium-well: 150°F (66°C)
- Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute, which ensures a more tender and flavorful result.
- After resting, slice the roast against the grain into thin slices and serve immediately.
Tips
- Temperature is Key: Always let your roast sit at room temperature for about an hour before cooking to ensure even heat distribution.
- Pat Dry for the Perfect Crust: Use paper towels to remove surface moisture, which helps the herb mixture adhere and creates a beautiful, crispy exterior.
- Invest in a Meat Thermometer: This is your secret weapon for achieving the exact doneness you desire, whether you prefer medium-rare or medium-well.
- Resting is Crucial: Never skip the resting period! Allowing the meat to rest helps redistribute the juices, ensuring each slice is incredibly moist and flavorful.
- Slice Against the Grain: When serving, always cut perpendicular to the muscle fibers to guarantee the most tender, melt-in-your-mouth texture.
- Herb Freshness Matters: While dried herbs work wonderfully in this recipe, using fresh herbs can elevate the flavor profile even further if available.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
