Boneless top sirloin petite roast.

windsurfer

First i want to thanks Nibble Me This for his great blogs and Adam Perry Lang for his great books.

I used recipes from both of them but the one who encourage me to do top sirloin is Nibble me this after going true his blog i get mouth watering when i saw his Sirloin.

Here how i get started with some nice Single Malt and a good Cigar and i end it up with a good bottle of wine :-)

Foghorn

That looks outstanding. Do you have more details on the cook? How big was the roast? Temp? Finishing meat temp? Time?

windsurfer

Thanks Foghorn!

One was 2 pounds and the second 1.5 pound.

I had made a 4 seasons for my rub an advance

1 cup kosher salt

2 tbsp fresh ground pepper

2 tbsp garlic salt

1 tsp cayenne pepper

I combine them all and put them in the grinder 

Don't use all of them i just used a little bit just to cover the roast and i store the rest for future cooking.

As for the board dressing 

Parsley, kosher salt, chopped scallion, chopped garlic, olive oil, chopped thyme and rosemarie.

as for cooking time it took me about 50 minutes to get to 130f i took it of and sear each side for about 45 second. took inside let it rest for 8 minutes and check temp it was 138.

It was so tender no knife need it. 

Hope this help

terry_b

Wow, you are living the good life, great wine, great cheese, prosciutto, meat looks perfect!

windsurfer

Thanks Terry!

That's why i work so hard all week so i can have a good time with my family and friends.