About the Product

Description

Ketogenic Diet, Low Sodium, Paleo Diet
Carved from the cap of our Omaha Steaks Top Sirloin, this is a roast that eats like a steak. With a 1/2" fat cap that bastes the meat with flavor while cooking, it's packed with amazing taste and texture. Popular in Brazilian steakhouses worldwide, it's perfect on the grill or in the oven.
  • Real Omaha Steaks Top Sirloin
  • Carved with a 1/2" fat cap
  • Packed with flavor & superior texture
  • Aged at least 30 days
  • Roast that eats like a steak

Preparation

Thaw roast 24 hours in refrigerator. Appliances vary, adjust cook times accordingly.

Oven: Sear and Roast Method; Preheat oven to 250°F. Line a baking sheet with foil, place a baking rack on foil lined baking sheet. Preheat a large skillet to medium high. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Add 1T. canola oil and roast, fat cap down, to preheated skillet. Sear for 3-5 minutes per side, until a brown crust begins to form. Place roast on prepared rack on baking sheet. Place in oven on center rack. Bake for 1 hour 10 minutes for Rare (125-135°F), 1 hour 15 minutes for Med Rare (135-140°F). Cook longer to your doneness preference. Remove from oven, let rest 10 minutes. Carve against the grain and serve.

Grill: Preheat grill for indirect grilling; for gas, you'll light half the burners and for charcoal you'll push the prepared coals to one side. Clean and season grill grates. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Place roast fat cap side down on the hot part of your grill. Sear for 5 minutes per side or until meat begins to char and brown. Move meat to the cool part of your grill. Grill, turning frequently for 35 minutes for Rare (125-135°F), 40 minutes for Med Rare (135-140°F). Cook longer to your doneness preference. Remove from grill, let rest 10 minutes. Carve against the grain and serve.

Smoker: Preheat smoker to 250°F. Remove roast from packaging and pat dry. Lay the roast on a cutting board fat cap side up. Using a sharp knife cut the fat layer, without cutting to the meat, in a crosshatch pattern. Season roast generously with salt and pepper or your favorite Omaha Steaks seasoning. Place roast fat cap side down on smoker. After 30 minutes turn roast to fat cap side up. Smoke roast for 1 hour 20 minutes for Rare (125-135°F), 1 hour 30 minutes for Medium Rare (135-140°F). Cook longer to your doneness preference. Remove from smoker, let rest 10 minutes.

Shipping

*Express Shipping
Your package will arrive in 2-3 business days. Orders placed after 9:00 a.m. CT on Wednesday will arrive the following week.
*Rush Shipping
Order by 9:00 a.m. CT on weekdays and your package will arrive in the afternoon on the next business day. Rush Shipping is available Monday - Friday for delivery Tuesday - Saturday.
*Saturday Rush Shipping
Order by 9:00 a.m. CT on Friday's and your package will arrive in the afternoon on Saturday. Saturday Rush Shipping is available Thursday 9:00 a.m. CT - Friday 9:00 a.m. CT for Saturday delivery. Offer does not include surcharges for deliveries to Alaska, Hawaii, Canada, Puerto Rico and the Virgin Islands. Some destinations may not qualify for Express and Rush shipping, please confirm your delivery date in the checkout. Gift Baskets and Wine are not included for Express, Rush, or Saturday shipping. This offer cannot be combined with any other offer and is not valid on pending or prior purchases.

Reviews

5.00 / 5 stars
#3164FHR

Sirloin Cap Roast

1 (2.25 lb.) roast  |  serves 8
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