Pepper and Herb Crusted Sirloin Strip Roast

Pepper and Herb Crusted Sirloin Strip Roast

This herb and pepper crusted sirloin strip roast starts out in a high-temperature oven, then it is finished at a lower temperature.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat the oven to 425 F and grab a baking or roasting pan.
  3. Step 3

    Combine the sea or kosher salt, pepper, minced garlic, rosemary, parsley, and olive oil. Rub the pepper and herb mixture all over the roast; place baking dish, fat side up. If not roasting right away, cover the roast and refrigerate.*
  4. Step 4

    Roast for 30 minutes, then reduce the heat to 325 F. Continue cooking for about 1 to 1 1/2 hours, or until the roast registers about 130 F on an instant-read thermometer or temperature probe inserted into the center of the roast. This is for medium-rare. For medium, take it out of the oven at about 140 F to 145 F.
  5. Step 5

    Remove the roast from the oven, transfer to a platter or cutting board, cover loosely with foil and let it rest for 15 to 20 minutes before slicing. 
  6. Step 6

    Prepare Pan Gravy or Onion Gravy while the roast is resting.
  7. Step 7

    Slice the roast and serve with the gravy, along with mashed potatoes and a vegetable or tossed salad.  *If preparing the roast earlier in the day, cover and refrigerate. Take it out of the refrigerator about 1 to 1 1/2  hours before roasting. Uncover and roast as directed.