How To Cook A Joint Of Sirloin

So, you’ve bought a joint of sirloin. It’s sitting there, looking all posh and intimidating, like a very expensive, meaty loaf. Don’t panic. We’re going to make it the star of your dinner table, and you won’t break a sweat. Promise.

First, take it out of the fridge at least an hour before cooking. You wouldn’t dive into a cold swimming pool, and your sirloin feels the same way. Let it come to room temperature. Pat it very dry with kitchen paper—this is the secret to a golden, crunchy crust. Now, be generous with salt and pepper. Slather it all over. This is not the time for shy seasoning.

Get your oven screaming hot—240°C (475°F). While it heats, sear the joint in a heavy pan with a splash of oil. You want a deep, dark brown on every side. Listen to that sizzle? That’s the sound of deliciousness. Pop it in a roasting tin, tuck some halved garlic cloves and rosemary around it (they’re like tiny, fragrant cheerleaders), and into the oven it goes.

Here’s the math: 15 minutes at high heat, then turn the oven down to 180°C (350°F). For rare, cook another 15 minutes per 500g; medium, 20 minutes. But honestly, use a meat thermometer—it’s the only way to be sure. 52°C for rare, 58°C for medium. Trust the science.

Sirloin Roasting Joint - 1kg – DukesHill

Once it’s done, rest it. For at least 15 minutes, under loose foil. This is the hardest part. You’ll want to hack into it like a caveperson, but don’t. Let the juices settle. They’re shy and need a moment to make friends with the meat.

Carve against the grain, and serve with roast potatoes and a dollop of horseradish. You did it. You absolute legend. Now look at that plate—pink, juicy, beautiful. Go on, take a bow. And remember, the only thing better than cooking a perfect sirloin is eating it while wearing your comfiest trousers. Cheers to that.