Maverick2272
Stewed Monkey
OK, I went to the store in the morning and bought this fresh, not frozen!!
3.5 to 4lb Top Sirloin Roast (USDA Choice)
2tbsp EVOO
Montreal Steak Seasoning
Diced garlic
I brought it home and removed the packaging. Brushed thoroughly with the EVOO, then sprinkled liberally with the Montreal Steak Seasoning and diced garlic. Rub in and repeat until the roast is coated well.
Refrigerate for 4 hours.
Preheat oven to 400F and place rack so the roast is close to the top of the oven. Put roast in pan uncovered and set timer for 15 minutes. After 15 minutes check the roast. It should be sizzling a lot and should have a nice sear developed on it.
Move rack to center position and lower temp to 300F. Go another 30 to 40 minutes depending on how well you want it done. After 30 minutes start checking the roast. For a medium rare roast, it should be mostly firm but still have some 'give' to it when you push on it. Double check with meat thermometer to ensure it has reached a safe temp (mine registered around 225F when I checked it).
Remove from oven when it has reached desired doneness and let set for 15 minutes before slicing and serving.
You will have to adjust times according to the size of the roast you have, and how well you want it done.
3.5 to 4lb Top Sirloin Roast (USDA Choice)
2tbsp EVOO
Montreal Steak Seasoning
Diced garlic
I brought it home and removed the packaging. Brushed thoroughly with the EVOO, then sprinkled liberally with the Montreal Steak Seasoning and diced garlic. Rub in and repeat until the roast is coated well.
Refrigerate for 4 hours.
Preheat oven to 400F and place rack so the roast is close to the top of the oven. Put roast in pan uncovered and set timer for 15 minutes. After 15 minutes check the roast. It should be sizzling a lot and should have a nice sear developed on it.
Move rack to center position and lower temp to 300F. Go another 30 to 40 minutes depending on how well you want it done. After 30 minutes start checking the roast. For a medium rare roast, it should be mostly firm but still have some 'give' to it when you push on it. Double check with meat thermometer to ensure it has reached a safe temp (mine registered around 225F when I checked it).
Remove from oven when it has reached desired doneness and let set for 15 minutes before slicing and serving.
You will have to adjust times according to the size of the roast you have, and how well you want it done.