Roast sirloin (porterhouse) is a timeless centrepiece that never fails to impress. With a beautifully caramelised crust and tender, juicy slices, this classic roast is perfect for family gatherings, celebrations or an elevated Sunday lunch.

Finished with a rich red wine jus and fresh microgreens, it’s a simple yet elegant dish that celebrates quality Australian beef. Follow these easy steps for perfectly cooked, restaurant-quality roast beef every time.

Chef’s guide: How to buy the best roast beef

A great roast starts long before it reaches the oven. Choosing quality beef from a trusted butcher will have the biggest impact on flavour, tenderness and cooking performance.

Look for good marbling

Marbling refers to the fine flecks of fat running through the meat. During cooking, this fat melts, naturally basting the beef and creating a tender, juicy roast with exceptional flavour.

Choose a porterhouse with even marbling rather than a thick layer of external fat.

Ask your butcher

A good butcher can recommend the best roast for your budget and the number of guests you’re serving. Don’t be afraid to ask:

• Is this suitable for roasting?
• How many people will it serve?
• Has it been dry-aged or wet-aged?
• Is it grass-fed or grain-fed?

Freshly cut beef from a local butcher is often superior to vacuum-packed supermarket meat.

Grass-fed vs grain-fed beef

Both are excellent choices, but they offer slightly different eating experiences.

As a clinical nutritionist, I often choose 100% grass-fed Australian beef for its nutritional profile, including higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA). From a culinary perspective, however, beautifully marbled grain-fed beef produces an exceptionally tender roast that many people enjoy for special occasions.

Choose Australian beef

Australia produces some of the world’s finest beef thanks to high animal welfare standards, excellent pasture management and strict food safety regulations. Buying Australian beef also supports local farmers and regional communities.

Bring beef to room temperature

Remove the roast from the refrigerator 45–60 minutes before cooking. This encourages even cooking from edge to centre and helps achieve that perfect blush-pink finish.

Chef Sam’s tip

Buy the best beef you can afford. A beautifully roasted porterhouse needs very little embellishment—just quality meat, good seasoning, careful cooking and plenty of resting time. Great ingredients always shine.

Remove the beef from the refrigerator 45–60 minutes before roasting. Starting at room temperature promotes even cooking and a beautifully pink centre from edge to edge.

Cooking guide

Roast at 220°C for 20 minutes to develop a rich crust, then reduce the oven to 180°C and continue cooking until the internal temperature reaches your preferred doneness.

*Based on a 2.5–3 kg porterhouse roast. Always use a meat thermometer for the most accurate results.

Resting

Rest the roast, loosely covered with foil, for 20–30 minutes before carving.

Resting allows the juices to redistribute throughout the meat, resulting in a more tender, succulent roast and cleaner slices.

Roast sirloin with red wine jus and microgreens

Recipe by Samantha Gowing

• Total TimeAround 2 hours
• Yield10–12 people if it’s part of a festive meal 1x
• DietGluten Free

Roast sirloin (porterhouse) is a timeless centrepiece that never fails to impress. With a beautifully caramelised crust and tender, juicy slices, this classic roast is perfect for family gatherings, celebrations or an elevated Sunday lunch.

Finished with a rich red wine jus and fresh microgreens, it’s a simple yet elegant dish that celebrates quality Australian beef. Follow these easy steps for perfectly cooked, restaurant-quality roast beef every time.

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Print Recipe

Ingredients

Units MUS Scale 1/2x1x2x3x

2.5–3 kg whole porterhouse (sirloin) roast

2 tablespoons extra virgin olive oil

2 teaspoons flaky salt

1 teaspoon freshly cracked black pepper

2 teaspoons garlic powder

2 teaspoons fresh thyme leaves, finely chopped

Red wine jus

1 tablespoon olive oil

2 eschalots, finely diced

2 cloves garlic, crushed

1 tablespoon tomato paste

1 cup dry red wine

2 cups beef stock

1 teaspoon Dijon mustard

1 teaspoon balsamic vinegar

1 tablespoon cold butter

Salt and freshly ground black pepper, to taste

To serve

2 cups fresh microgreens

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Instructions

1. Remove the beef from the refrigerator 45–60 minutes before cooking to allow it to come to room temperature.
2. Preheat the oven to 220°C.
3. Rub the beef with olive oil, then season generously with salt, pepper, garlic powder and thyme.
4. Place the beef on a rack over a roasting tray.
5. Roast for 20 minutes to develop a rich crust, then reduce the oven to 180°C and continue roasting until the internal temperature reaches:

• Rare: 50°C
• Medium-rare: 54–56°C
• Medium: 60°C

1. For a 2.5–3 kg roast, allow approximately 20–25 minutes per kilogram after the initial high-heat roasting, but always use a meat thermometer.
2. Transfer the roast to a board, loosely cover with foil and rest for 20–30 minutes before carving.
3. Meanwhile, prepare the jus: Heat olive oil in a saucepan over medium heat.
4. Cook the eschalots until softened. Add garlic and tomato paste, cooking for 1 minute.
5. Pour in the red wine and simmer until reduced by half.
6. Add beef stock, Dijon mustard and balsamic vinegar. Simmer until lightly reduced and glossy.
7. Whisk in the cold butter just before serving. Season to taste.
8. To serve: Slice the rested beef across the grain into even slices and arrange on a warmed platter.
9. Top generously with fresh microgreens and spoon the warm red wine jus into a serving jug.

Notes

Grass-fed beef is an excellent source of high-quality protein, iron, zinc and vitamin B12, making it valuable for muscle maintenance, immune function and healthy blood production. Pairing the beef with fresh microgreens provides antioxidants, vitamin C and phytonutrients that support iron absorption and digestive health.

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• Prep Time: 60 minutes
• Cook Time: 40-50 minutes
• Category: Beef
• Method: Bake
• Cuisine: Modern Australian