This is a sirloin steak that I actually slow-roasted in my oven. I know that many people swear by pan searing, but here’s the thing: I am not sure what cut of sirloin it is. Bottom round? Top? Center? Because it’s part of my cow share, the meat tends to be quite lean. So even if it’s part of the sirloin section that is usually fatty, my grass fed Holstein does not have much fat to it. And I am not sure if using a mallet to soften up the tissue is really going to do the trick.
Slow roasting works best on the so-called cheaper cuts, like a pot roast or London broil. Basically, you turn your oven on to 200 degrees and let your piece of meat cook for about 3 or 4 hours. For my uncertain cut of sirloin—which was a whopping 5 pounds bone in—I used a garlic thyme rub and slow roasted this beast for 4 hours and the outcome was pure heaven.
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 teaspoon dried oregano
10 cloves of garlic, mashed with a garlic press
1 tablespoon fresh thyme
Add rub to one side of steak and place in plastic bag. Put in fridge overnight.
Preheat oven to 200 degrees. Take out steak and bring to room temperature. Place on roasting pan and put in oven for 4 hours. And that’s pretty much it. Take out of the oven, let it rest for 5 to 10 minutes, then slice and serve.