| Roast Sirloin Made Easy |
From "Ask DIY"
episode ADI-407 |
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Q: How do you prepare large cuts of meat -- such as roast sirloin -- like they are prepared in restaurants? A: (from culinary expert, chef Paul Sturkey) Here are some simple tips and suggestions for preparing roast sirloin that's certain to please your family and guests.
- Begin with a large cut of meat such as a whole sirloin (figure A) or tenderloin. At the market, have the butcher trim away any excess fat or silver skin. Before roasting, let the cut rest on a tray to bring the meat to room temperature.
- To flavor the roast, create a wet rub consisting of kosher salt, granulated garlic, ground black pepper, onion powder, crushed bay leaves and Creole spice. Add enough olive oil to moisten all of the spices, and mix thoroughly (figure B ).
- Once mixed thoroughly, pour the mixture over the surface of the meat (figure C), and hand rub it well over the entire surface, including the ends (figure D).
- Flavoring Tip: Don't limit this flavorful rub just to sirloin. Us it to prepare other cuts of meat such as tenderloin, as well as on poultry.
- Transfer the hand-rubbed meat to a roasting pan with diced vegetables (figure E) -- carrots, onions, celery, potatoes, etc.
- Place the roaster in an oven preheated to 400 degrees to give a nice oven-sear to the outside of the meat. After a few minutes, turn the oven down to about 300 degrees and roast the meat to your liking.
- While the roast is cooking, create a butter topping for use later when serving. To some softened butter in a bowl, add some crumbled bleu cheese (figure F), ground garlic and shallots, and Creole mustard.
- Mix thoroughly, and spread the mixture in a straight line on some plastic wrap. Roll the mixture up in the wrap to form a butter log (figure G). Twist the ends sealed and, maintaining the long shape, place the wrapped mixture in the refrigerator to harden back to a chilled-butter consistency.
- Once the butter mixture sets up, remove it from the refrigerator and slice off individual discs for use as a flavorful garnish (figure H).
- Once the roast is done to your liking, and the surface has a golden-brown color, remove it from the oven (figure I) and place it on a cutting board.
- Tip: For precise cooking, you can check the temperature of the meat using a meat thermometer (figure J). When inserting the thermometer probe into the meat, insert it into the largest part of the meat, and wait about 10 to 12 seconds for an accurate reading. If your cut of meat contains bone, such as with prime rib, avoid letting the probe come in contact with the bone as this will give a false reading.
- Slice the cut into individual slices (figure K) and serve it on a plate with some of the roasted vegetables. Top off the meat with one or two of the butter discs.
RESOURCES :
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Complete Meat Cookbook
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Author: Bruce Aidells
(1998)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
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Author: Jim Tarantino
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The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
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The Barbecue Bible
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To order this title from Amazon, click here.
Workman Publishing Co. Inc.
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Monday Is Meat Loaf and Burgers and Pork Chops and Steak and More (The Everyday Cooks)
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John Tisdel appliances
John Tisdel Fine Appliances (JTD, Inc.)
Website: www.jtdinc.com
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