Roast Sirloin

• 1 2 1/2- to 3-pound piece sirloin strip
• Salt and freshly ground black pepper

1. Place a heavy skillet, large enough to hold the roast, in the oven.
2. Preheat the oven to 500 degrees.
3. Sprinkle the meat liberally on all sides with salt and pepper.
4. Place in the hot pan, with top (fatty) side down.
5. Ten minutes later, turn and roast with the fatty side up.
6. After 10 more minutes, turn and roast for 5 minutes on each side.
7. The total cooking time is 30 minutes for meat to brown nicely all over.
8. Test with a meat thermometer inserted into the center of the meat, about 1 inch from one of the ends.
9. When it registers 120 degrees, meat will be rare to medium-rare.
10. Cook longer if you like, but beware that from this point on it will increase a stage of doneness every 3 to 5 minutes.
11. Let roast rest 5 to 10 minutes, then carve and serve with its juices, or with a simple pan sauce (see article).

sirloin strip, salt

Taken from cooking.nytimes.com/recipes/9068 (may not work)