Reverse Sear Sirloin Cap with Chimichurri

Step 1

Preheat oven to 250°F (121°C) with a rack in the center.

Step 2

Pat sirloin cap dry with paper towels.

Step 3

Score the fat in a crosshatch pattern. Make the cuts deep enough to cut through the fat but not through the meat. See video and step-by-step photos in post for visual cues.

Step 4

Sprinkle both sides generously with salt and pepper.

Step 5

Place meat cut-side down in a cast iron pan.

Step 6

Roast for about 30 minutes, until internal temperature reaches 105°F (41°C).

Step 7

Remove meat from pan and place pan over high heat on stovetop.

Step 8

Place meat back in pan and sear 1 to 2 minutes per side, until golden brown.

Step 9

Rest 10 minutes before slicing against the grain.

Step 10

Serve with chimichurri sauce (if you like).