Chef Sam Gowing

The secret to a perfect roast beef? It's simpler than you think.
A beautifully roasted sirloin (porterhouse) doesn't need complicated techniques—just quality Australian beef, generous seasoning, a meat thermometer and one very important step... resting the roast before carving!

I've just shared my favourite recipe, complete with:
✔ Foolproof cooking times and temperatures
✔ A rich red wine jus
✔ Chef's tips for choosing the best beef
✔ The difference between grass-fed and grain-fed beef
✔ A handy infographic to help you buy with confidence

As both a chef and clinical nutritionist, I generally choose 100% Australian grass-fed beef for its nutritional benefits and robust flavour. But whether you prefer grass-fed or grain-fed, buying the best quality beef you can afford will always reward you at the table.

What's your favourite roast beef doneness—rare, medium-rare or medium? Tell me in the comments!

Read the full recipe here:
🔗 https://www.chefsamgowing.com/roast-sirloin-with-red-wine-jus-and-microgreens/



Photo: Brad Wagner