[LaLaLoo]

Should a sirloin tip roast be cooked with a moist or dry method? What's the rule or guideline? Please help as I already bought the **** thing.

[Ma Facon]

Do you want it to fall apart or served rare/medium rare ?

[LaLaLoo]

If I cant have both, I guess I want it falling apart. Can I have both?

[bluezebra]

Not where I live!

It's a tough cut mainly cuz it is sooooo lean. I prefer to cook it dry and cook it only to rare/med rare. 120 degrees is when I remove it and then let the hold over take it up about 5 - 8 degrees. But if you cook it to rare and slice it paper thin, it has a very nice flavor. Served with horseradish sauce or bernaise it is very lovely. A port wine cherry sauce or balsamic reduction is also nice with it.