Herb-Crusted Wagyu Sirloin Tip Roast
Garlic and herb-crusted Wagyu sirloin tip roast, roasted low and slow then reverse seared. Juicy, flavorful, and unforgettable.
Servings: 6 people
Calories: 817kcal
Equipment
- Wire rack
- Baking sheet or roasting pan
- Meat Thermometer
- Small Mixing Bowl
- Chef's knife
- Cutting board
- Tongs or carving fork
- Foil
- Paper Towels
Ingredients
- 1 Wagyu sirloin tip roast 3–3.5 lbs
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 tsp Dijon mustard adds depth and helps crust stick
Instructions
Bring to Room Temperature
- Remove roast from the fridge 1 hour before cooking. Pat dry thoroughly with paper towels. Let sit at room temperature.
Preheat Oven to 250°F (120°C)
- Position a rack in the center of the oven. Line a baking sheet or roasting pan with foil and place a wire rack on top.
Prepare the Herb Crust
- In a small bowl, mix: olive oil, garlic, rosemary, thyme, and dijon mustard
- Rub the mixture all over the roast. Season generously with kosher salt and black pepper.
Slow Roast
- Place the roast on the rack and roast until the internal temperature reaches 135°F for medium doneness (about 75–90 minutes depending on thickness). Use a meat thermometer for accuracy.
Rest (First Time)
- Remove from oven and tent loosely with foil. Let rest for 15–20 minutes. This allows juices to redistribute.
Reverse Sear
- Increase oven temperature to 475°F (245°C).
- Return roast to oven for 8–10 minutes until the crust becomes golden and aromatic. Watch closely—it will go fast!
Final Rest
- Remove roast from oven and let rest again for 10 minutes. Then slice against the grain into thin slices.
To Serve
- Pair with: crispy smashed potatoes, roasted rainbow root vegetables, mashed potatoes, green beans, or parsnip purée