What is a spoon roast?
“Spoon roast” is a butcher’s name used in some regions for a lean roasting joint from the hind-quarter area, close to the sirloin and round. Names for beef cuts are not standardized, so the same piece may be sold as a sirloin tip roast, a top sirloin roast, or under another local name. If you are unsure what you have, ask the butcher or read the label for the cut and weight.
What matters for cooking is that this type of roast is relatively lean. Lean roasts are best cooked with dry heat to a lower doneness and sliced thinly. They can turn dry and chewy if taken far past medium.
Should I cook it covered or uncovered?
For a medium-rare result, cook it uncovered on a rack, with no added liquid. Covering the pan traps steam, which tends to give a braised, grey result instead of a browned crust and a pink center. Covered, moist-heat cooking is for cooking tough cuts until well done and shreddable, which is a different goal.
What you need
- A spoon roast (or sirloin tip roast), tied if it is not already
- Coarse salt and black pepper
- Optional: garlic powder, herbs such as thyme or herbes de Provence, a little oil
- A roasting pan with a rack
- A meat thermometer
Step by step
- Temper. Take the roast out of the refrigerator about 30 minutes before cooking.
- Dry and season. Pat dry, then season all over with salt, pepper and any herbs. Salting ahead of time, up to a day, gives deeper seasoning.
- Set it on a rack, fat side up. Putting it on a rack keeps it out of its own juices.
- Choose a method.
- Hot start: roast at around 450°F for about 15 to 20 minutes, then reduce to about 325°F without opening the door for long.
- Gentle method: roast at around 275 to 300°F the whole way. This is slower but gives a more even result, and many cooks prefer it for lean cuts.
- Start checking the temperature early. Lean roasts move from medium-rare to overdone quickly toward the end.
- Pull it at the right temperature (see below), then rest it.
Medium-rare temperatures
For medium rare, remove the roast from the oven at about 120 to 125°F. It will rise a few degrees while resting, ending around 130 to 135°F. For reference, medium is usually described as about 140°F.
Doneness is a matter of preference and safety. The USDA recommends cooking whole cuts of beef to 145°F with a 3-minute rest. If you serve a lower temperature, take extra care with fresh, well-handled meat and think about who is eating, such as young children, older adults, pregnant guests or anyone with a weakened immune system.
Timing varies with weight and shape, so use the thermometer rather than the clock. Insert it into the thickest part of the roast, away from the rack and any twine.
Rest and slice thin
Rest for at least 15 minutes, loosely tented with foil. Then slice thinly across the grain with a sharp knife. Thin slices make a lean roast noticeably more tender. Spoon pan juices over the slices, or serve with a simple gravy or horseradish sauce.
How to cook a spoon steak
A spoon steak is a steak cut from the same kind of lean muscle, so the same rules apply (our guide to cooking steak on the stove covers the pan method): cook it quickly with high heat, do not go beyond medium, rest it, and slice across the grain. Because it is lean, marinating or salting beforehand helps.
If it turned out tough
- It may have been cooked beyond medium. Next time pull it sooner.
- It may not have been sliced across the grain, or sliced too thick.
- If it is already overcooked, slice thinly and warm it in beef stock or gravy, or use it in sandwiches.
- If you actually want fork-tender, shreddable beef, a lean roast is a poor choice; switch to a fattier, connective-tissue-rich cut and a moist method such as cooking a roast in a bag.
Leftovers
Cool and refrigerate leftovers promptly, and use within about 3 to 4 days. Thin cold slices suit sandwiches. To reheat, warm gently with a little jus or gravy so the meat stays moist.
Related roasts
For a larger, richer centerpiece, see how to cook a rolled rib roast. For another tender, lean-but-marbled roast, see how to cook a Manhattan roast.