For this recipe you will need:
- A Sirloin Tip Roast, ideally grass-fed (I used 2.1 pounds but this recipe works for any size since it’s based on internal cook temp for timing)
- Coconut oil
- Avocado oil
- Salt and Pepper, or a homemade dry rub (see below for the one I used).
- 2+ TBSP grass-fed butter
To cook this correctly, you need a digital thermometer that is oven safe, ideally one with a probe where you can read the temperature without opening the oven door. I use this one.
- Pull the raw roast out of the fridge an hour in advance
- After an hour, rinse it and pat it dry.
- Preheat the oven to 250 F
- Rub avocado oil all over the roast (avocado oil has a high smoke point so it will prevent burning on next step. Coconut oil also has a very high smoke point but if you try to rub coconut oil on a cold roast, it will solidify).
- Put a generous amount of seasoning all over the roast. See below for the seasoning I used for this recipe, but honestly just salt and pepper will work.
- Heat a cast iron skillet with a TBSP or so of coconut oil over medium-high heat
- Once the oil is hot, sear the first side of the roast. Get a good crust on it but don’t burn it. About 3 minutes is usually good.
- Flip the roast over and sear the other side for ~3 minutes. Also sear the sides for a couple minutes each.
- Transfer the roast to a roasting pan with a rack in it. Set it on the rack. Poke the thermometer into the middle of it from one of the sides. Drizzle some more coconut oil over the top of the roast. Throw the roast pan into the oven on the middle rack.
- As soon as the thermometer hits 115 F, turn the oven off. The time it takes varies on many factors, but for my 2.1 pound roast it took about 45 minutes.
- Let the roast sit in the oven until the temperature of the roast goes to 130 F for medium rare, or 140 F for medium. Then take it out and put it on a cutting board, and cover loosely with foil for 15 minutes to allow it to rest. Longer rest is needed for larger roasts.
- While the roast is resting, make the sauce. Remove the rack from the roasting pan. Take 2 TBSP melted butter and pour it into the bottom of the roasting pan. Use a spatula and scrape any drippings from the pan and mix it into the butter. If you have a lot of drippings, add a little more melted butter. Whisk together and pour into a sauce bowl.
- Once the roast has rested (the temperature starts to drop), slice thin with a SHARP knife (or else it won’t slice so thin), and serve with a little sauce drizzled on top.
- 2 tsp of Pink Sea Salt
- 2 tsp of black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chile powder
- 1 tsp dried oregano
- 1 tsp dried basil