Kara and Daryl Enright farm near Tweed, Ontario, a fourth-generation family raising a small herd of beef cattle and dry aging their cuts for about 21 days. The sirloin is a muscle from the hip that makes a tender oven roast.
Rub it with seasoning, coarse salt and pepper, or spread on a butter and herb mix. Sear for about 15 minutes at 450 F, then cover and reduce to 325 F and cook to about 10 degrees below your desired doneness. Rest it covered for about 15 minutes, slice and serve. Add vegetables around the roast for a one pot meal that is easy to gather around.
