Bone in Beef Sirloin Cooked Over Fire

Method

1. Score the fat

Using a sharp knife, score the fat rind on the joint in a diagonal crosshatch pattern, cutting through the fat but not into the meat. This helps render the fat and lets the seasoning penetrate.

2. Season with flaky salt

Rub the flaky sea salt firmly into the scored fat, then sprinkle it over the rest of the joint.

3. Insert the temperature probe

Insert a MEATER (or similar wireless) probe into the thickest part of the beef. Set your target internal temperature on the app for your desired doneness (see Notes).

4. Prepare the fire

Get the fire established with a good bed of embers and steady heat. Position a drip tray beneath where the joint will sit.

5. Set the joint fat-side down

Place the joint fat-rind side down over the fire, above the drip tray, so rendered fat and juices collect below rather than causing flare-ups.

6. Cook and baste

Dip the rosemary sprig into the drippings collected in the tray and use it as a basting brush, repeatedly brushing the fat and juices back over the joint as it cooks. Turn occasionally for even cooking, checking the app until it approaches your target temperature.

7. Rest the joint

Once the probe confirms the target internal temperature is reached, remove the joint from the fire. Rest it, loosely tented, for at least 20 minutes — the temperature will continue to climb slightly as it rests.

8. Carve and serve

Carve the sirloin open to reveal the cook inside, slicing against the grain. Serve with the reserved drippings spooned over.

Notes

Target internal temperatures

Remove from the heat a few degrees before your target, as the joint will continue to rise while resting: rare ~48–50°C, medium-rare ~52–55°C, medium ~57–60°C. A MEATER (or similar wireless probe), inserted into the thickest part of the joint and monitored via its app, takes the guesswork out of hitting this exactly.

Cooking fat-side down first over the fire renders the fat and self-bastes the joint