Roast Sirloin of Beef

Few meats are as tender, juicy, and flavorful as roast beef, yet none is easier to prepare, given the appropriate cut and proper technique. But finding the right cut can be a challenge. Two of the best cuts for roasting, filet (or tenderloin) and standing rib, are not always ideal. The first is supremely tender but expensive and nearly tasteless; the second tends to be sold in large cuts that are too unwieldy for most weeknights. But the sirloin strip, also called New York strip (the same cut that makes for some of the best steaks), cut in a single large piece, is a perfect roast. The only drawback is that it is not routinely offered for sale. But if you tell the butcher you want a two- or three-pound piece of sirloin strip—essentially a steak cut as a roast—you should have it a few minutes later. A meat thermometer can help you judge doneness, and it pays to undercook the meat slightly and let it sit for a few minutes before carving; this not only makes carving easier but prevents overcooking. It’s worth noting that this technique will work for larger roasts of sirloin as well and, because the meat is of more or less uniform thickness, cooking time will not be appreciably longer for a roast of four or five pounds than it is for one of two or three.