Sirloin Cap Grilling Roast
Sirloin Cap Grilling Roast
1 (2.25 lb.) roast  |  serves 8
Thaw roast 24 hours in refrigerator. Appliances vary, adjust cook times accordingly.
OVEN: Sear and Roast Method; Preheat oven to 250°F. Line a baking sheet with foil, place a baking rack on foil lined baking sheet. Preheat a large skillet to medium high. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Add 1T. canola oil and roast, fat cap down, to preheated skillet. Sear for 3-5 minutes per side, until a brown crust begins to form. Place roast on prepared rack on baking sheet. Place in oven on center rack. Bake for 1 hour 10 minutes for Rare (125-135°F), 1 hour 15 minutes for Med Rare (135-140°F). Cook longer to your doneness preference. Remove from oven, let rest 10 minutes. Carve against the grain and serve.
GRILL: Preheat grill for indirect grilling; for gas, you'll light half the burners and for charcoal you'll push the prepared coals to one side. Clean and season grill grates. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Place roast fat cap side down on the hot part of your grill. Sear for 5 minutes per side or until meat begins to char and brown. Move meat to the cool part of your grill. Grill, turning frequently for 35 minutes for Rare (125-135°F), 40 minutes for Med Rare (135-140°F). Cook longer to your doneness preference. Remove from grill, let rest 10 minutes. Carve against the grain and serve.
SMOKER: Preheat smoker to 250°F. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Place roast fat cap side down on smoker. After 30 minutes turn roast to fat cap side up. Smoke roast for 1 hour 20 minutes for Rare (125-135°F), 1 hour 30 minutes for Medium Rare (135-140°F). Cook longer to your doneness preference. Remove from smoker, let rest 10 minutes.