Tender and flavoursome sirloin of beef, roasted on the Big Green Egg

Sirloin of Beef

By Big Green Egg

  • Roasting
  • Reverse sear
  • Sunday
  • Family

Overview

A whole roast sirloin on your EGG is a truly magnificent thing. Look for yellow fat and intense marbling for the most incredible flavour. We like to cook it over a trivette of vegetables, topped up with a little beef stock and a splash of full-bodied red wine. These will combine with the drippings from the sirloin to make the most delicious gravy imaginable. This really is the ultimate roast dinner.

Set up your EGG

Set up your EGG for indirect cooking with the ConvEGGtor legs up and the Stainless Steel Grid on top.

Your target temperature is 120˚C, add in your EGG Genius if using and set the pit temp at 120˚C. If you own an EGGspander, set up without the top shelf.

seasoning the sirloin pouring red wine

Getting Started

Remove the beef from the fridge a minimum of 2 hours before cooking to allow it to reach room temperature. Rub the meat with rapeseed oil and season heavily all over with salt. Place onto a Roasting Rack settled into a Drip Pan.

Add your roughly diced trivette of vegetables along with the wine, beef stock and tablespoon of tomato puree into the bottom of the Drip Pan under the roasting rack. Place this all into your EGG.

Roast everything for 2-3 hours or until the sirloin's internal temperature reaches 50˚C, the perfect temperature for a sirloin of beef. Every piece of sirloin is slightly different, so it may take a little less time or a little more.

Once you've reached this internal temperature, remove the joint from the EGG, wrap in foil and leave to stand.

searing the sirloin

Finishing up

Remove the ConvEGGtor using an EGG Mitt or similar, and replace with a Cast Iron Searing Grid. Raise the EGG's temperature to 250˚C, then put the joint back on the EGG and sear each side for trademark searing lines. This should only take a matter of minutes.

Ideal internal temperatures given below. Please note that these are pre-resting temperatures — as your meat rests it will rise by 3-4 degrees.

Rare: 48°C Medium Rare: 53°C Medium: 57°C Medium Well: 65°C Well Done: 70°C

Remove the beef, season with freshly ground black pepper and rest in a warm place for at least 20 minutes.

Carve thin slices and serve with the gravy strained from the Drip Pan.

You might like

For L, XL

  • Out of Stock
EGGspander Starter Kit
Build on your system

EGGspander Starter Kit

From

£ 378.10

  • Out of Stock
Full Cast Iron Grid (Large EGGspander)
MiniMax Big Green Egg Cast Iron

Cast Iron Searing Grid

From

£ 82.40

For MM, M, L, XL

  • Out of Stock
ConvEGGtor (Large)
Roasted chicken on the MiniMax using the convEGGtor

ConvEGGtor

From

£ 43.50

For XL, L, M

  • Out of Stock
Place and remove the ConvEGGtor with ease. Also works with the Two Piece Multi-Level Rack to the ConvEGGtor Basket for multi-level cooking.
ConvEGGtor Basket

ConvEGGtor Basket

From

£ 57.07

For L, XL, MM

  • Out of Stock
The sleekest thermometer we've got. Not only that, but it's the quickest, and reads up to blistering temps. It switches itself off too. Batteries included.
Quick read thermometer

Quick Read Pocket Size Thermometer

£ 42.80

Not for you?

Back to Beef recipes