Roasted Beef Sirloin

SERVES: 6 PEOPLE

EGG set up: indirect with the ConvEGGtor legs up and the Stainless Steel Grid on top, then direct with a Cast Iron Searing Grid

Recommended charcoal: Eucalyptus

EGG target: temperature 120°C then 250°C

Cooking time: 2-3 hours, or until you reach an internal temperature of 48°C (rare), 53°C (medium rare), 57°C (medium), 65°C (medium well) or 70°C (well done)

EQUIPMENT REQUIRED

ConvEGGtor (Large)

Stainless Steel Grid for XL EGG

EGGspander Starter Kit

Stainless Steel Roasting Rack (Large)

Non stick Drip Pan

Eucalyptus Natural Hardwood Charcoal

INGREDIENTS: FOR THE BEEF

3kg dry-aged sirloin, off the bone

25ml rapeseed oil

Maldon sea salt

INGREDIENTS: FOR YOUR TRIVETTE

2 carrots

2 onions

2 sticks of celery

4 bay leaves

1 bulb of garlic

375ml red wine

750ml beef stock

1 tbsp tomato puree

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

Your target temperature is 120˚C. If you own an EGGspander, set up without the top shelf.

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 tempertures — 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.