Reviewed: Jun. 21, 2009

This is soooo delicious. I put on the rub (forgot adding the olive oil but it really didn't need it), let it sit on the counter for an hour. Seared both sides on medium-high heat on a gas grill and then moved to indirect for 40 minutes. Made the best roast beef sandwiches ever!

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LOOSENUP

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Reviewed: Jun. 18, 2009

This is absolutely the best recipe i have ever tried. Marinate this in a zip lock bag overnight for flavorful meat all the way through. I cut the salt in half(I used sea salt). A lot of people cut the cayenne but don't-it does not come out spicy, but perfect and flavorful.

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creative~cook

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Reviewed: Jun. 5, 2009

Wonderful rub, wonderful recipe. I take the time to cook this in my smoker as I think the flavor is just a little more intense. Either way it is one incredible recipe. Thanks Joel.

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Bill Echols

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: May 31, 2009

I am happier than a pig in mud with this recipe. I followed as stated. I did not even cut the salt, which I debated for personal reasons. I did use Kosher, I can see if you are using table salt you would cut it. I did cut the cayenne to 1/8, just because I did want to overpower the kid. This meat and directions came out so tender and juicey. It sliced perfectly. Always remember meat should be at almost room temp before putting oven or grilling. Do not put cold meat directly in oven or grill. Huge difference. Joel if you were close by I would kiss you! Thanks a million!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 16, 2009

the first time i made this recipe it was really salty. however, if you just cut all the ingredients in half it tastes absolutely perfect!

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Joanna

Cooking Level: Intermediate

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Reviewed: May 14, 2009

A simple and delicious rub (I used fresh thyme and oregano)! I will definitely make this again.

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amy_noome

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Reviewed: May 11, 2009

I have made this multiple times for my family and it has come out perfect everytime. Suggestion: Instead of using kosher salt, I used Redmond All Natural Sea Salt (an accident at first, but I make it this way everytime now). And of course, ALWAYS USE A MEAT THERMOMETER. My roast always takes longer, but I like it Med Rare.

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amyer26

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Reviewed: May 9, 2009

AWESOME and EASY. I used 1/2 the salt as other reviews suggested. Used a 3 lb roast. Used convection roast for 45 min and let sit for 15 min. PERFECT!

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TIANAYUM

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Reviewed: May 7, 2009

This was sooooo good we're having it AGAIN on pork! Excellent! We had to substitute fresh garlic for the garlic powder and STILL turned out amazing! This is a keeper!

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momofapeanut

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Reviewed: May 6, 2009

I am not in general a big beef lover but I even ate the leftovers from this roast. I followed some of the other suggestions and put the rub on the beef and let it marinate in the fridge for a couple of hours then let it come to room temperature before cooking. Fantastic, I will definitely make this again.

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Leslie

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Reviewed: May 3, 2009

This is the BEST sirloin tip roast I have ever made or eaten. I soaked up some of that incredible aujus with a few dinner rolls after eating the beef. I read in Joel's bio that he likes to grill and BBQ, and I'd bet money that this recipe has been used on the ol' charcoal grill a few times. Thanks, Joel, this is definitely a keeper.....Al

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frugalshopper

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Reviewed: May 2, 2009

Very, very good recipe for rub. I did cut the salt in half and was glad I did. We served our sirloin tip roast with mashed potatoes, garden salad, sauted onions and mushrooms, and a little horseraddish cream sauce on the side. Wonderful and thanks for the recipe.

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PATRICIA1944

Cooking Level: Expert

Home Town: Plainville, Connecticut, USA

Living In: Gainesville, Florida, USA

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Reviewed: Apr. 26, 2009

Awesome! In place of the cayenne I used a sweet chili steak seasoning. I reduced the salt to 1/2 teaspoon of table salt because the seasoning already had some salt in it. Halfway through cooking I turned the roast and added balsamic vinegar to the bottom of the roasting pan I used. The drippings made a really nice sauce for on top of the meat and the veggies. This seasoning mix would go nice on barbecued steaks, too. Thanks!

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Pam and Corey

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

Excellent recipe. Next time I'm going to make sure and have horseradish sauce. It tastes that much like prime rib.

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Bonnie

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Reviewed: Apr. 21, 2009

The rub was excellent. I used my oven probe set to 145 degrees. It was still somewhat rare. We prefer medium. I will set it a bit higher the next time I make it. Another reader had marinated her roast in the rub for 4 hours in the fridge. That would help tenderize it a little more. I was hoping for a more melt-in-your-mouth texture. Overall, it was much better than my usual roast.

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Lin

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Reviewed: Apr. 16, 2009

I thought this was fabulous. I had a 7lb roast for Easter... so I doubled the recipe. I used chili powder instead of cayann after reading repeatedly that it was too spicy. I also used fresh rosemary and thyme from my garden, and used table salt instead of Kosher salt, I just cut the amount in 1\2. It was really amazing. Took about 3 hours to cook. Great Rub, I can see how it would be excellent on fish, chicken, pork... almost anything! Thanks!

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BrennanX2

Cooking Level: Expert

Home Town: Severna Park, Maryland, USA

Living In: Clayton, North Carolina, USA

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Reviewed: Apr. 12, 2009

Made this for Easter dinner! It was fabulous! Perfectly seasoned! yum!

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grandmaBC5

Cooking Level: Expert

Home Town: Fort Belvoir, Virginia, USA

Living In: Naples, New York, USA

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Reviewed: Apr. 9, 2009

I think this rub is excellent. I always use it whenever I make a Sirloin Tip Roast. I use this recipe exactly as written and it cooks perfectly and tastes delicious. I just love it, and so do my guests.

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Apr. 7, 2009

my 7 year old liked it and he's very hard to pleas...THANK YOU!!! i loved it

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red

Cooking Level: Beginning

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Reviewed: Apr. 7, 2009

This was such a delicious dinner and so easy to make. I've prepared this recipe twice now and both times were a hit. I'd recommend putting the rub on the night before. The extra time really helped the overall flavor of the meat.

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Trillium

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Herb Rubbed Sirloin Tip Roast

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