Few meats are as tender, juicy, and flavorful as roast beef, yet none is easier to prepare, given the appropriate cut and proper technique. But finding the right cut can be a challenge. Two of the best cuts for roasting, filet (or tenderloin) and standing rib, are not always ideal. The first is supremely tender but expensive and nearly tasteless; the second tends to be sold in large cuts that are too unwieldy for most weeknights. But the sirloin strip, also called New York strip (the same cut that makes for some of the best steaks), cut in a single large piece, is a perfect roast. The only drawback is that it is not routinely offered for sale. But if you tell the butcher you want a two- or three-pound piece of sirloin strip—essentially a steak cut as a roast—you should have it a few minutes later. A meat thermometer can help you judge doneness, and it pays to undercook the meat slightly and let it sit for a few minutes before carving; this not only makes carving easier but prevents overcooking. It’s worth noting that this technique will work for larger roasts of sirloin as well and, because the meat is of more or less uniform thickness, cooking time will not be appreciably longer for a roast of four or five pounds than it is for one of two or three.

　　

Ingredients

makes 4 to 6 servings

　　One 2 1/2- to 3-pound piece beef sirloin strip

　　Salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 500°F; put an ovenproof skillet large enough to hold the roast into the oven so it preheats as well. Sprinkle the meat liberally with salt and pepper.

　　

Step 2

When the oven and pan are hot, add the roast to the pan, top (fatty) side down. Ten minutes later, turn and roast fatty side up. After 10 more minutes, roast for 5 minutes on each side so total cooking time is 30 minutes.

　　

Step 3

At this point the roast will be nicely browned all over. When a meat thermometer inserted into the center of the meat, about 1 inch from one of the ends, registers 120°F, the meat will be rare to medium-rare. Cook it longer if you like, but beware that from this point on it will increase a stage of doneness every 3 to 5 minutes.

　　

Step 4

Let the roast rest for 5 to 10 minutes, then carve and serve with its juices. Serve either thick, steak like slices, or carve the meat more thinly, as you would a traditional roast beef.

　　

Variations

Step 5

Roast Sirloin with Pan Gravy: Discard all but a tablespoon or two of the cooking fat remaining in the pan. Put the pan over high heat and add 1 cup red wine, chicken or beef stock, or water and cook, stirring frequently, until the mixture is reduced to about 1/2 cup. Stir in a tablespoon or more of butter, a few drops of fresh lemon juice, and salt and pepper to taste.

　　

Step 6

Roast Sirloin with Red Wine Sauce: Combine 2 cups red wine and 1/4 cup minced shallots or 1 tablespoon slivered garlic and reduce over high heat until only about 1/2 cup of syrupy liquid remains; stir in a tablespoon of butter and some salt and pepper.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.