The Knighted Joint of Roast Beef

Cooking roast Beef is daunting to some but follow along to cook the perfect beef every time. The trick is to give the meat a good marinade and cook with the fresh herbs to infuse the flavor into the beef, rub a good amount of salt and pepper all over the beef with some olive oil, then rest on a bed of whole garlic and onions cut into two, put some carrots and celery on if you like. then cook to around 50 degrees and take out to rest, it will continue cooking while resting but also will help to keep it tender as the muscle relaxes. Enjoy!

Piero’s Recipe from the video:

  • Beef Rolled Sirloin
  • Carrots
  • Celery
  • Onions
  • Garlic
  • Fresh Rosemary
  • Fresh Thyme
  • Salt & Pepper
  • Olive Oil

Was Sirloin knighted?

royal knighting of roast beef sirloin

Imagine a grand ceremony where beef sirloin was indeed knighted. Here’s a whimsical tale about the knighthood of Sir Loin:

Once upon a time, in a kingdom renowned for its love of culinary delights, there existed a cut of beef so noble, so flavorful, and so tender that it captured the attention of the entire realm. This exceptional cut of meat, known as sirloin, had impressed the royal chefs and diners alike with its succulence and deliciousness.

Word of this extraordinary beef reached the ears of the kingdom’s wise and whimsical king, who had a fondness for good food and a penchant for creating grand spectacles. Inspired by the tales of chivalry and honor, the king decided to bestow a unique honor upon the exceptional sirloin.

The royal proclamation echoed through the land, inviting all the kingdom’s noble knights and esteemed guests to witness the knighting of Sir Loin, the Beef Sirloin. The great hall of the castle was adorned with banners, and a feast fit for royalty was prepared.

Amidst the enchanting music and the aromatic aroma of roasted meats, Sir Loin was brought forth, displayed on a silver platter. The king, wielding a golden meat cleaver, gently tapped Sir Loin’s meaty shoulder, proclaiming, “I hereby dub thee Sir Loin, the Knight of Beef!”

The crowd erupted in cheers and applause as the knighted beef received its prestigious title. The king, with a twinkle in his eye, declared that from that day forward, Sir Loin would be forever celebrated as a symbol of culinary excellence and royal indulgence.

And so, the legend of Sir Loin, the Knighted Beef, spread throughout the kingdom and beyond. Songs were sung, poems were written, and feasts were held in honor of this remarkable cut of meat. Knights would raise their glasses in a toast, paying homage to Sir Loin’s extraordinary taste and the whimsical tale of its knighthood.

What temperature to cook roast Beef Sirloin?

Cooking temperatures for beef sirloin can vary depending on the desired level of doneness. Here are some general temperature guidelines:

  1. Rare: Cook to an internal temperature of about 125°F to 130°F (52°C to 54°C). The center of the meat will be bright red and cool to the touch.
  2. Medium Rare: Cook to an internal temperature of approximately 135°F to 140°F (57°C to 60°C). The center will be pink and slightly warm.
  3. Medium: Cook to an internal temperature of around 145°F to 150°F (63°C to 66°C). The center will have a medium pink color and a warm temperature.
  4. Medium Well: Cook to an internal temperature of about 155°F to 160°F (68°C to 71°C). The center will have a slight hint of pink and a moderately warm temperature.
  5. Well Done: Cook to an internal temperature of around 160°F to 165°F (71°C to 74°C) or higher. The meat will be fully browned and have no trace of pink.

Remember that these temperature ranges are just guidelines, and personal preferences may vary. It’s always a good idea to use a reliable meat thermometer to check the internal temperature for accurate doneness. Additionally, factors such as the thickness of the cut and cooking method (grilling, oven roasting, etc.) can also influence cooking times and temperatures.

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Should you cover roast Beef Sirloin before cooking?

Covering beef sirloin before roasting is not necessary. In fact, most recipes and cooking techniques for beef sirloin do not require covering the meat during roasting. Leaving the sirloin uncovered allows for better browning and caramelization on the surface of the meat, which enhances the flavor and texture.

However, there might be certain situations where you might choose to cover the beef sirloin while roasting. For example, if you’re cooking a particularly large or thick cut of sirloin, you might consider using a loose tent of aluminum foil to help prevent excessive browning or drying out of the exterior while allowing the interior to cook through. This can help maintain moisture in the meat and promote even cooking.

Ultimately, whether to cover beef sirloin while roasting depends on your specific recipe, desired outcome, and personal preference. In most cases, it is typically roasted uncovered to achieve a well-browned exterior and tender, juicy interior.

thick sliced roast beef

What cut is better Sirloin or Ribeye?

Both sirloin and ribeye are popular cuts of beef, and the choice between them depends on personal preference and specific culinary requirements. Here are some characteristics of each cut to help you decide:


  • Flavor: Sirloin is known for its robust, beefy flavor.
  • Texture: It has a firmer texture compared to ribeye, with a slightly leaner profile.
  • Marbling: Sirloin generally has less marbling (intramuscular fat) than ribeye.
  • Price: Sirloin is often more affordable than ribeye, making it a popular choice for those looking for a flavorful cut at a lower cost.
  • Versatility: Sirloin can be cooked in various ways, including grilling, broiling, pan-searing, or roasting. It’s a versatile cut that works well in different recipes.


  • Flavor: Ribeye is highly regarded for its rich, buttery flavor and tenderness.
  • Texture: It has a tender and juicy texture due to its well-marbled nature.
  • Marbling: Ribeye has abundant marbling throughout the meat, which enhances its flavor and juiciness.
  • Price: Ribeye is often more expensive than sirloin due to its higher fat content and tenderness.
  • Cooking: Ribeye is commonly cooked on high heat methods like grilling or pan-searing to bring out its natural flavors and create a nicely seared crust.

Ultimately, the choice between sirloin and ribeye comes down to personal preference. If you prefer a leaner and beefier cut with a firmer texture, sirloin might be a good choice. On the other hand, if you enjoy a well-marbled, tender, and highly flavorful steak, ribeye could be the way to go. It’s worth trying both cuts to discover your own preference and which one suits your taste buds and cooking style the best.

Top 10 Tricks & Tips for Roasting Beef Sirloin

  1. Choose a quality cut: Select a well-marbled and fresh beef sirloin for the best flavor and tenderness.
  2. Bring it to room temperature: Let the beef sirloin sit at room temperature for about 30 minutes before roasting. This allows for more even cooking.
  3. Season generously: Season the sirloin with salt, pepper, and any desired herbs or spices to enhance the flavor. Consider a dry rub or a marinade for added taste.
  4. Preheat the oven: Ensure that your oven is preheated to the appropriate temperature (usually around 425°F to 450°F or 220°C to 230°C) before putting the sirloin in.
  5. Use a roasting rack: Place the sirloin on a roasting rack in a roasting pan to allow air to circulate around the meat and promote even cooking.
  6. Monitor the internal temperature: Use a meat thermometer to accurately gauge the internal temperature of the sirloin. Aim for your desired level of doneness and remove the beef from the oven accordingly.
  7. Consider the roasting time: As a general guideline, allow for approximately 15 minutes of cooking time per pound (450 grams) of beef sirloin. Adjust the time based on your preferred doneness and the specific cut’s thickness.
  8. Let it rest: After roasting, remove the beef sirloin from the oven and let it rest for about 10 to 15 minutes. This allows the juices to be redistributed, resulting in a juicier and more flavorful final product.
  9. Tent with foil: If desired, loosely cover the beef sirloin with aluminum foil during the resting period. This helps retain heat and keeps the surface warm without overcooking.
  10. Slice against the grain: When ready to serve, carve the sirloin against the grain into thin slices. This helps ensure tenderness and makes for a more enjoyable eating experience.

Remember that cooking times and temperatures can vary depending on the specific recipe, oven, and size of the sirloin. It’s always a good idea to refer to a reliable recipe or consult a meat thermometer for accurate results. Enjoy your roasted beef sirloin!

rare sliced sirloin roast beef

Can you cook roast Beef in an air fryer?

Yes, you can cook roast beef in an air fryer! Here’s a general method to follow:

  1. Preheat the air fryer: Set the air fryer to the appropriate temperature. For roast beef, a temperature of around 350°F to 400°F (175°C to 200°C) is a good starting point.
  2. Prepare the roast beef: Season the roast beef with salt, pepper, and any desired herbs or spices. You can also rub it with some olive oil for added flavor and to help with browning.
  3. Place the roast in the air fryer: Put the seasoned roast beef into the air fryer basket or on the air fryer rack, making sure there is enough space around it for air circulation.
  4. Cook the roast: Cook the roast beef in the air fryer for about 20 minutes per pound (450 grams) of meat. This is a general guideline, and the exact cooking time may vary depending on the size and thickness of the roast as well as your desired level of doneness. It’s important to use a meat thermometer to monitor the internal temperature and ensure that the roast is cooked to your liking.
  5. Check the internal temperature: Insert a meat thermometer into the thickest part of the roast to check the internal temperature. For medium-rare, aim for around 135°F to 140°F (57°C to 60°C). Adjust the cooking time if needed to reach your desired level of doneness.
  6. Rest the roast: Once the roast beef reaches the desired temperature, remove it from the air fryer and let it rest for about 10 to 15 minutes. This allows the juices to redistribute and results in a juicier final product.
  7. Slice and serve: After resting, slice the roast beef against the grain into thin slices. Serve it with your favorite sides and enjoy!

How to BBQ roast Sirloin of Beef?

To BBQ a roast sirloin beef, start by getting your beef ready. Trim any excess fat or silver skin if you prefer, but keeping some fat can add flavor. Season the beef with salt, pepper, and your favorite herbs or spices. You can also create a marinade or dry rub for extra taste.

Next, heat up your barbecue grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.

For cooking, you’ll use the indirect heat method. This means having one side of the grill on high heat for searing, and the other side with no or low heat for indirect cooking.

Place the seasoned roast sirloin directly over the high heat side of the grill and give it a good sear on each side for about 2-3 minutes. This helps develop a flavorful crust.

Once seared, move the beef to the indirect heat side of the grill. This allows for slower and more even cooking. Close the grill lid to help retain heat.

Cook the roast sirloin until it reaches your desired level of doneness. The exact cooking time depends on the size of the roast and your preference. It’s important to use a meat thermometer to check the internal temperature. For medium-rare, aim for around 135°F to 140°F (57°C to 60°C).

Once cooked, remove the roast from the grill and let it rest for about 10-15 minutes. This allows the juices to be redistributed, resulting in a juicier final result.

Finally, slice the roast sirloin against the grain into thin slices. Serve it with your favorite barbecue sides and enjoy your delicious BBQ roast sirloin beef!

joint of roasted sirloin medium well

How long to cook 1kg, 2kg & 3kg Sirloin roast?

1 kilogram (2.2 pounds):

  • Rare: 25-30 minutes
  • Medium-rare: 30-35 minutes
  • Medium: 35-40 minutes
  • Medium-well: 40-45 minutes
  • Well-done: 45-50 minutes

2 kilograms (4.4 pounds):

  • Rare: 50-60 minutes
  • Medium-rare: 60-70 minutes
  • Medium: 70-80 minutes
  • Medium-well: 80-90 minutes
  • Well-done: 90-100 minutes

3 kilograms (6.6 pounds):

  • Rare: 75-90 minutes
  • Medium-rare: 90-105 minutes
  • Medium: 105-120 minutes
  • Medium-well: 120-135 minutes
  • Well-done: 135-150 minutes

What breed is best for roast Beef Sirloin?

When it comes to choosing the best breed of beef for roast sirloin, it often comes down to personal preference and availability in your region. However, certain breeds are generally known for producing high-quality beef with excellent flavor and tenderness. Here are a few popular beef cattle breeds known for their suitability for roasting:

  1. Angus: Angus beef is highly regarded for its marbling, tenderness, and rich flavor. It’s a popular choice for roasts and steaks.
  2. Hereford: Hereford cattle are known for their well-marbled meat, tenderness, and robust flavor. Hereford beef is often a good choice for roasting.
  3. Wagyu: Wagyu beef, particularly the Japanese Wagyu breeds like Kobe, is renowned for its intense marbling, resulting in incredibly tender and flavorful meat. While it can be quite expensive, Wagyu beef can produce exceptional roast sirloin.
  4. Charolais: Charolais cattle are known for their large size and lean meat. While it may be leaner compared to some other breeds, Charolais beef can still yield flavorful and tender roasts when cooked properly.
  5. Limousin: Limousin beef is prized for its tenderness, fine texture, and well-rounded flavor. It can be a good choice for roast sirloin, especially if you prefer a leaner cut.

It’s worth noting that factors such as the animal’s diet, farming practices, and how the beef is aged and prepared can also influence the quality and taste of the roast sirloin. When possible, it’s best to source your beef from reputable suppliers or local farmers who prioritize quality and animal welfare. Ultimately, personal preference plays a significant role in determining the “best” breed for roast sirloin, so don’t hesitate to try different options and discover your own favorite.

thin sliced sirloin roast beef

What drinks to pair with Roast Beef Sirloin?

When it comes to choosing drinks to enjoy with roast beef sirloin, there are a few options you can consider.

If you prefer wine, red wines are often a popular choice to accompany the rich flavors of roast beef. You can go for a classic red like Cabernet Sauvignon, Merlot, Malbec, or Syrah. These wines usually have robust flavors and tannins that pair well with the meat.

For a specific wine recommendation, a Bordeaux can be a great match. It’s typically a blend of grape varieties like Cabernet Sauvignon, Merlot, and Cabernet Franc, and it has the ability to complement the flavors of roast beef.

Now, if you’re more of a beer person, you can opt for craft beers that have a malty and slightly hoppy profile. Amber ales, brown ales, or rich stouts can provide a nice contrast and enhance the flavors of the roast beef.

But let’s not forget about spirits! Whiskey or bourbon can be fantastic choices to accompany your roast beef sirloin. The warm, smoky, and complex notes of these spirits can nicely complement the richness of the beef.

If you’re not into alcoholic beverages, there are non-alcoholic options too. Consider a rich and full-bodied grape juice, sparkling water with a twist of citrus, or even a bold and flavorful iced tea to enjoy alongside your roast beef sirloin.

Ultimately, it’s all about personal preference, so feel free to experiment and find the combinations that you enjoy the most. Cheers to a wonderful meal with roast beef sirloin and a delightful drink of your choice!

Multiple wines being drunk

Interesting facts about Roast Beef Sirloin

  1. Sirloin Origin: The term “sirloin” is derived from the Middle English word “surloine,” meaning “above the loin.” It refers to the location of the cut, which comes from the area just above the loin and before the rump. But really, it was knighted!
  2. Flavor and Tenderness: Sirloin is known for its robust beefy flavor and relatively tender texture. The marbling in the meat contributes to its juiciness and enhances the overall eating experience.
  3. Versatility: Sirloin is a versatile cut that can be cooked in various ways, including roasting, grilling, broiling, pan-searing, or even used for stir-fries or kabobs. Its versatility makes it a popular choice for many different recipes and cooking methods.
  4. Cuts of Sirloin: The sirloin is further divided into different cuts, including top sirloin, bottom sirloin, and center-cut sirloin. Each cut has its own characteristics and can be used for specific purposes.
  5. Preferred Doneness: Roast beef sirloin is often cooked to medium-rare or medium doneness to retain its juiciness and flavor. However, the doneness level can vary depending on personal preferences.
  6. Nutritional Value: Sirloin is a good source of high-quality protein and contains essential nutrients like iron, zinc, and B vitamins. It can be a nutritious addition to a well-balanced diet.
  7. Popularity: Roast beef sirloin is a popular choice for special occasions, holiday meals, and family gatherings. Its flavor and tenderness make it a crowd-pleasing option.
  8. Carving Techniques: To achieve the best results, it’s recommended to carve roast beef sirloin against the grain. This helps maintain tenderness and ensures a more enjoyable eating experience.
  9. Leftovers: Leftover roast beef sirloin can be used in various creative ways, such as sandwiches, salads, stir-fries, or even as an ingredient in stews or pasta dishes. It’s a versatile ingredient for repurposing and reducing food waste.
  10. Cultural Significance: Roast beef, including sirloin, has a rich cultural history, particularly in British cuisine. It has been a traditional centerpiece of Sunday roasts and is often associated with classic dishes like Yorkshire pudding and roast beef with gravy.

These facts highlight the culinary significance and versatility of roast beef sirloin. It’s a delicious cut of meat that continues to be enjoyed in various cultures and cooking traditions.

What can you do with leftover Roast Beef Sirloin?

Sandwiches are a fantastic option for repurposing the leftovers. You can slice the roast beef thinly and layer it between two slices of bread with your favorite condiments and toppings. The juicy beef paired with fresh lettuce, tomato, or even some pickles can create a satisfying sandwich experience.

If you’re looking for a lighter option, consider incorporating roast beef into salads. Slice or dice the beef and toss it with mixed greens, cherry tomatoes, cucumber, and your choice of dressing. You can even add some crumbled cheese or nuts for extra texture and flavor.

For a heartier meal, why not try making a delicious stir-fry? Slice the leftover roast beef into thin strips and sauté it with colorful bell peppers, onions, and other veggies of your choice. Add some soy sauce, garlic, and ginger for a tasty Asian-inspired stir-fry.

Another idea is to transform the roast beef into a comforting beef stew. Cut the leftovers into bite-sized pieces and simmer them with vegetables like carrots, potatoes, and onions. Add some beef broth, herbs, and seasonings to create a flavorful and warming stew.

If you’re feeling adventurous, you could even repurpose the roast beef into a homemade hash. Chop it into small pieces and sauté it with diced potatoes, onions, and any other veggies you have on hand. Top it off with a fried or poached egg for a hearty breakfast or brunch option.

These suggestions are just the tip of the iceberg, and you can always get creative with your leftover roast beef sirloin. The key is to experiment and have fun in the kitchen. So, enjoy exploring new flavors and textures as you transform those leftovers into exciting meals!

What sides should I have with Roast Beef Sirloin?

When it comes to choosing sides to accompany roast beef sirloin, you have a variety of options to complement the flavors of the meat. Here are some popular side dishes that pair well with roast beef sirloin:

  1. Roasted Vegetables: Roast a medley of vegetables such as potatoes, carrots, Brussels sprouts, or parsnips. Toss them in olive oil, salt, and herbs, and roast them until they are tender and slightly caramelized.
  2. Yorkshire Pudding: A classic side dish in British cuisine, Yorkshire pudding is a light and fluffy baked batter that pairs wonderfully with roast beef. The crispy exterior and soft interior create a delightful contrast.
  3. Creamy Mashed Potatoes: Whip up some creamy mashed potatoes flavored with butter, milk, and seasonings. The velvety texture and rich taste of mashed potatoes complement the beef beautifully.
  4. Green Beans: Sautéed or blanched green beans make a vibrant and refreshing side dish. You can add some slivered almonds or bacon for extra flavor and texture.
  5. Horseradish Sauce: A zesty and tangy horseradish sauce can add a delightful kick to your roast beef. It complements the meat’s richness and adds a burst of flavor.
  6. Roasted Root Vegetables: Alongside your roast beef, roast a mix of root vegetables such as turnips, rutabagas, and sweet potatoes. The natural sweetness and earthy flavors of these vegetables go well with the savory meat.
  7. Au Jus: Serve your roast beef with a flavorful au jus, which is a rich meat-based dipping sauce made from the pan drippings. It adds moisture and enhances the overall taste of the dish.
  8. Creamed Spinach: Creamed spinach provides a creamy and luxurious side dish that pairs nicely with roast beef. The combination of tender spinach leaves and a velvety sauce is a delightful contrast.
  9. Mushroom Sauce: Prepare a savory mushroom sauce to drizzle over the roast beef. The earthy flavors of the mushrooms add depth to the dish and complement the beef.
  10. Crispy Roast Potatoes: If you’re a fan of potatoes, consider making crispy roast potatoes. Parboil the potatoes, toss them in oil and seasonings, then roast them until golden and crispy on the outside.

Feel free to mix and match these sides based on your personal preferences and the occasion. Remember, the goal is to create a balanced and enjoyable meal that enhances the flavors of the roast beef sirloin.

Do you have other Roast Videos?

Yes! we do here is a list:
Roasting Butterflied Leg of Lamb
Herb Marinated Whole Roast Chicken
Beef Roast Fore Rib

Do you have any other videos? Yes here are our latest ones:

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Cooking With An Italian

Ciao I am Piero coming all the way from Puglia Italy. I created this site to bring my love of food to all, hope you enjoy.