Cast Iron Garlic-Roasted Top Sirloin
By Lawman JohnsonPublished on July 10, 2017
Time
2 ½ hours, plus 1¼ hours marinating
Yield
Serves 6 to 8
Ingredients
Before You Begin
Look for an evenly shaped roast with a ¼-inch fat cap. When making the jus, taste the reduced broth before adding any of the accumulated meat juices from the roast. The meat juices are well seasoned and may make the jus too salty.
Instructions
- Toast garlic in 12-inch cast-iron skillet over medium heat, stirring frequently, until spotty brown, about 8 minutes; set aside. When cool enough to handle, peel 8 cloves and slice ¼ inch thick (you should have at least 24 slices). Peel and mince remaining 8 cloves; refrigerate until ready to use.
- Using paring knife, make twenty-four 1-inch-deep slits all over roast, then insert garlic slices into slits. Combine thyme and 2 teaspoons salt in bowl, then rub mixture evenly over roast. Wrap roast tightly with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 300 degrees. Combine minced garlic, 1 tablespoon oil, and ½ teaspoon salt in bowl. Pat roast dry with paper towels and season with pepper. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add remaining 1 tablespoon oil and heat until just smoking. Brown roast on all sides, 8 to 12 minutes.
- Flip roast fat side up and spread garlic mixture over top. Transfer skillet to oven and roast until meat registers 120 to 125 degrees (for medium-rare), 50 to 70 minutes.
- Using potholders, remove skillet from oven. Transfer roast to carving board, tent with aluminum foil, and let rest for 20 minutes.
- Meanwhile, being careful of hot skillet handle, pour off fat from skillet. Add broths and bring to simmer over medium-high heat, using wooden spoon to scrape up any browned bits. Cook, stirring occasionally, until broth mixture is reduced to 2 cups, about 5 minutes. Stir in any accumulated meat juices and cook for 1 minute. Strain jus through fine-mesh strainer into serving bowl; discard solids. Season with salt and pepper to taste. Slice roast thin against grain. Serve with jus.
Time
2 ½ hours, plus 1¼ hours marinatingYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
While developing this recipe, we envisioned a roast beef with a browned, flavorful crust complementing a juicy, tender interior. But this wouldn't be any old roast—we wanted tons of savory garlic flavor, not just sprinkled or dabbed on top but infused throughout. And we didn't want to break the bank either, so we turned to an affordable and well-marbled cut, top sirloin. A two-way approach yielded true garlic roast beef: We studded the roast with toasted garlic and, after browning it on the stovetop, coated it with a garlic paste before moving it to the oven to finish cooking. Rubbing the roast with herbed salt and letting it sit overnight also helped develop nuanced flavor and tenderness. The perfect finishing touch to our roast was a quick version of long-simmering jus, made by enriching a blend of store-bought beef and chicken broths with the browned bits left in the skillet, reducing the mixture for a few minutes to thicken, and adding the accumulated meat juices from the resting roast to round out the deep, meaty flavor of our jus.
Before You Begin
Look for an evenly shaped roast with a ¼-inch fat cap. When making the jus, taste the reduced broth before adding any of the accumulated meat juices from the roast. The meat juices are well seasoned and may make the jus too salty.
Instructions
- Toast garlic in 12-inch cast-iron skillet over medium heat, stirring frequently, until spotty brown, about 8 minutes; set aside. When cool enough to handle, peel 8 cloves and slice ¼ inch thick (you should have at least 24 slices). Peel and mince remaining 8 cloves; refrigerate until ready to use.
- Using paring knife, make twenty-four 1-inch-deep slits all over roast, then insert garlic slices into slits. Combine thyme and 2 teaspoons salt in bowl, then rub mixture evenly over roast. Wrap roast tightly with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 300 degrees. Combine minced garlic, 1 tablespoon oil, and ½ teaspoon salt in bowl. Pat roast dry with paper towels and season with pepper. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add remaining 1 tablespoon oil and heat until just smoking. Brown roast on all sides, 8 to 12 minutes.
- Flip roast fat side up and spread garlic mixture over top. Transfer skillet to oven and roast until meat registers 120 to 125 degrees (for medium-rare), 50 to 70 minutes.
- Using potholders, remove skillet from oven. Transfer roast to carving board, tent with aluminum foil, and let rest for 20 minutes.
- Meanwhile, being careful of hot skillet handle, pour off fat from skillet. Add broths and bring to simmer over medium-high heat, using wooden spoon to scrape up any browned bits. Cook, stirring occasionally, until broth mixture is reduced to 2 cups, about 5 minutes. Stir in any accumulated meat juices and cook for 1 minute. Strain jus through fine-mesh strainer into serving bowl; discard solids. Season with salt and pepper to taste. Slice roast thin against grain. Serve with jus.
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