Andy wrote:
> Bob Terwilliger wrote:
> > Andy wrote:
> >
> >> I'm trying a sirloin tri-tip roast for my roast beef au jus.
> >>
> >> It's currently at 67 F. I've never oven-roasted one, only bbq steak'd
> >> them but I'll know at 135 F.
> >
> > What's your oven temperature? I like the Alton Brown method of
> > cooking it slowly at first (like around 250=B0F) and then searing it on
> > the stovetop to finish.
>
> Yeah, 250 F., but I because of the tri-tip thickness (flatter than
> round) I'll have to forego the searing stage.

A couple ties with butcher twine will even out the thickness.

Sheldon