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1
Preheat the oven to 500F; put an ovenproof skillet large enough to hold the roast into the oven so it preheats as well.
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2
Sprinkle the meat liberally with salt and pepper.
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3
When the oven and pan are hot, add the roast to the pan, top (fatty) side down.
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4
Ten minutes later, turn and roast fatty side up.
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5
After 10 more minutes, roast for 5 minutes on each side so total cooking time is 30 minutes.
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6
At this point the roast will be nicely browned all over.
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7
When a meat thermometer inserted into the center of the meat, about 1 inch from one of the ends, registers 120F, the meat will be rare to medium-rare.
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8
Cook it longer if you like, but beware that from this point on it will increase a stage of doneness every 3 to 5 minutes.
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9
Let the roast rest for 5 to 10 minutes, then carve and serve with its juices.
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10
Serve either thick, steak like slices, or carve the meat more thinly, as you would a traditional roast beef.
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11
Roast Sirloin with Pan Gravy: Discard all but a tablespoon or two of the cooking fat remaining in the pan.
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12
Put the pan over high heat and add 1 cup red wine, chicken or beef stock, or water and cook, stirring frequently, until the mixture is reduced to about 1/2 cup.
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13
Stir in a tablespoon or more of butter, a few drops of fresh lemon juice, and salt and pepper to taste.
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14
Roast Sirloin with Red Wine Sauce: Combine 2 cups red wine and 1/4 cup minced shallots or 1 tablespoon slivered garlic and reduce over high heat until only about 1/2 cup of syrupy liquid remains; stir in a tablespoon of butter and some salt and pepper.
