Mastering the Sirloin Roast: The Ultimate Cooking Guide
Cooking the perfect sirloin roast joint is the cornerstone of a classic British Sunday roast. Whether you prefer your beef rare with a cool red centre or medium with a juicy pink interior, timing is everything. Our expert sirloin roast cooking time calculator takes the guesswork out of your kitchen prep. By factoring in the weight of your joint, oven type (fan, conventional, or gas mark), and even the starting temperature of the meat, we provide a precision timeline that ensures your beef is tender, flavourful, and rested to perfection.
Sirloin is prized for its lean texture and rich beefy flavour. Unlike rib of beef, it has a more consistent shape, making it ideal for precision roasting. To get the best out of your joint, we recommend the two-stage roasting method: starting at a high heat to sear the outside and develop deep flavours, then reducing the temperature to gently finish the interior.
Temperature & Doneness Guide
| Doneness | Description | Internal Temp (°C) | Remove at (°C) |
|---|---|---|---|
| Rare | Cool red centre | 50–52°C | 48°C |
| Medium-rare | Warm red centre | 54–57°C | 52°C |
| Medium | Pink throughout | 60–63°C | 58°C |
| Medium-well | Slightly pink | 65–68°C | 63°C |
| Well-done | No pink, fully brown | 70°C+ | 68°C |
Pro Timing Tips for the Perfect Roast
- 1Take it out early: Always remove from the fridge 30–60 mins before cooking to reach room temperature.
- 2The sear factor: Searing in a hot pan before roasting locks in juices and adds significant flavour profile.
- 3Resting is mandatory: Resting allows meat fibres to relax and juices to redistribute. Never skip the 20-minute rest.
- 4Carving logic: Always carve against the grain (perpendicular to the muscle fibres) for maximum tenderness.