Perfect medium-rare grilled top sirloin cap roast. Tender and juicy, just the way it should be! Rumb cap, which it is also called, should be made on the grill if you ask me, it adds a lot of flavor that you just don’t get when cooking it in the oven. Served with some crispy potato wedges and a good red wine sauce, it doesn’t get much better than that. Read on here and see how to master grilled top sirloin roast.
Core temperature and cooking time
Top sirloin cap roast is one of the best cuts of beef in my opinion. It’s full of flavor, and the fat becomes crispy and delicious when cooked properly.
The top sirloin cap roast is initially a lean piece of meat that requires proper cooking to avoid drying out and becoming bland.
When buying the roast, it’s a good idea to go for good quality. It may cost more, but it’s worth it in the end.
Look for products made from beef cattle such as Black Angus, Limousin, or Wagyu if you want something extra delicious. Check the marbling of fat in the meat; there should be visible fat, as it adds flavor and helps make the meat more tender. The fat layer on the roast should also be even and firm to the touch. Score the fat layer before cooking, as it will become crispy and add a lot of flavor to the meat.
Top sirloin cap roast is comfort food in our home and something we make when we have guests to spoil, when we gather as a family, or just when we want something extra delicious to eat on a weekend. When choosing accompaniments for the roast, it’s usually some form of potatoes. It can be something as simple as french fries, a baked potato, or something more sophisticated like Pommes Anna.
And of course, there should be sauce! A delicious Béarnaise sauce, a rich port wine sauce, red wine sauce, or a homemade whiskey sauce that brings everything together. For something green and healthy, a fresh salad, green beans, or peas tossed with butter and chopped parsley could be served.
When you invest in a good roast, it’s worth spending some time on the side dishes to show that you have everything under control.
The core temperature of the top sirloin cap roast usually needs to be around 56 degrees Celsius (133 degrees Fahrenheit) for it to be perfect in my opinion. But if you hit somewhere between 56-58 degrees Celsius (133-136 degrees Fahrenheit), that’s fine too! The easy way to keep track is if you have a thermometer that can stay in the meat while it’s on the grill.
There are several models you can use, from the very cheap ones to some really expensive models. It doesn’t matter much what you use as long as it shows the correct temperature. When the roast is done, it’s important to let it rest so that the juices don’t rush out when you slice it. I usually say it should rest for a minimum of 15 minutes, preferably more!
And when you slice it, remember to cut across the fibres of the meat to make it even more tender.
Top Sirloin Cap Roast – Culotte in Danish, or rump cap, as it is also called in English, is a fantastic and delicious cut of meat with lots of flavors. Choose a good-sized one, preferably with a good marbling of fat. The specific name of the cut varies a lot and you can maybe also find it where it is called coulotte or picanha.
Olive oil – Coat the roast with a thin layer of olive oil before placing it on the grill. It also helps the seasonings adhere better.
Garlic – It’s a matter of personal preference. I find that it adds a nice flavor to the meat, but you can also go with just salt and pepper to let the meat flavor shine through.
Salt & Pepper – Not much more is needed; salt and pepper as seasonings for the culotte are sufficient for most people.
How to grill top sirloin cap roast?
There are several different methods for cooking a delicious top sirloin cap roast on the grill. We have both a wood pellet grill and a gas grill, and we prefer making it on the wood pellet bbq. It imparts a wonderful smoky flavor to the meat. You can achieve a similar result by using a smoker box with wood chips on your regular grill.
Top sirloin cap roast on a charcoal grill or gas grill
In my opinion, the perfect top sirloin cap roast should be cooked to medium doneness. It remains juicy and tender that way, but you can adjust the cooking temperature depending on whether you prefer it more rare or well-done. I usually aim for a core temperature of around 56 degrees Celsius (133 degrees Fahrenheit). Going up to 57 or 58 degrees Celsius (134-136 degrees Fahrenheit) is also fine, but much lower than that, and it will be very rare.
Here’s a brief overview of how I believe it’s best to cook it on the grill, whether it’s a charcoal grill or a gas grill:
Remove any sinew and excess fat from the bottom of the roast, and score the fat layer on top. Let it sit covered at room temperature for about 1 hour before placing it on the grill. Preheat the grill to 180 degrees Celsius (356 degrees Fahrenheit). Set up the grill for indirect heat.
Rub a little olive oil all over the roast. Rub crushed garlic, salt, and pepper onto the roast. Place the roast on the preheated grill over indirect heat and cook until the core temperature reaches around 56 degrees Celsius (133 degrees Fahrenheit). Then let it rest uncovered for 15-20 minutes before slicing and serving.
As you can see, it doesn’t require much to make a delicious rump cap on the grill, and if you’re not a fan of garlic, you can omit it. Top sirloin cap roast is a cut of meat where it’s worth not overpowering it with excessive seasonings. The meat itself tastes fantastic, and it would be a shame if it tasted like something else.
Top Sirloin Cap Roast on Wood Pellet Grill
And then there’s the wood pellet grill, not to be forgotten. My favorite grill all year round, and the grill that delivers the best results by far. It’s no secret that I’m very fond of cooking on the wood pellet grill. The consistent infusion of smoke from burning the wood pellets imparts a fantastic flavor to the meat and even to vegetables, for that matter.
Preheat the wood pellet grill to 180 degrees Celsius with your favorite wood pellets. There are many different brands of wood pellet grills on the Danish market. I have chosen a Weber Smokefire EX6, which provides a nice, clean smoke and can also get really hot when something needs to be seared. You can read more about it in my grill review, which can be found here.
The already trimmed top sirloin cap roast is seasoned with salt, pepper, and garlic to taste, then placed over indirect heat on the grill. Close the lid and cook the roast until the internal temperature reaches 56-58 degrees Celsius.
Towards the end, you can increase the heat to brown the surface a bit, or you can do it over direct heat with caution to avoid burning. Once the roast has reached the desired internal temperature and has a good color, remove it from the grill and let it rest uncovered for 15-20 minutes before slicing it across the grain and serving.
Find the full recipe with cooking time and internal temperature further down on this page.
Frequently asked questions
Leftover top sirloin cap roast can be stored in the refrigerator for 2 days or frozen. Feel free to use the leftovers in other dishes, such as Beef Ramen or Steak Béarnaise Pizza.
Yes, you can freeze the leftovers, which can be used for easy hash or homemade kebabs another day.
Yes, you can use any spices you like. Fresh thyme and fresh rosemary are also delicious options.
If, like us, you prefer a delicious medium-cooked roast, aim for an internal temperature of 56 degrees Celsius.
If you’re grilling a top sirloin cap roast at 180 degrees Celsius, expect it to be on the grill for about 45 minutes. However, cooking time can vary, so use a meat thermometer to be on the safe side.
To get the most tender slices, you should cut the meat across the grain. Start from the pointed end of the roast, and when you reach the middle and the grain changes direction, start from the other direction. So, examine the meat carefully and try a slice to taste before continuing to cut, as no two top sirloin cap roasts are exactly the same. The image here shows a veal top sirloin cap roast, but the method is the same.
Yes, you can definitely do that. The internal temperature and the method are the same. Simply place the roast on a rotisserie and place a drip tray underneath when cooking.
Other bbq recipes you might like
Tips and tricks for the recipe
- Remember to let the top sirloin cap roast come to room temperature well in advance before placing it on the grill.
- Score the fat side well and remove any sinew or membranes from the back.
- Use a meat thermometer that can remain in the roast while it’s on the grill. It makes it easier to monitor the internal temperature.
- Let the roast rest for a minimum of 15 minutes before slicing.
- Slice the meat across the grain to ensure tenderness.
- Serve with butter-fried potatoes with parsley and a delicious homemade Béarnaise sauce.
- Serve grilled top sirloin cap roast with crispy French fries and homemade whisky sauce.
- Serve it with beans and bacon, Pommes Anna, and port wine sauce. It’s particularly popular if you want to serve it for a special occasion or on New Year’s Eve.
- These were some of our ideas for side dishes for top sirloin cap roast on the grill, but it actually goes well with most types of sides, so feel free to choose your own favorites.
- Do you love grilling your top sirloin cap roast? Try our recipe for Reverse Seared Top Sirloin Cap Roast.
Do you love barbecueing?Try our recipe for the Italian roast Porchetta
Recipe for grilled beef coulotte roast
Here is our recipe for how to make a perfect top sirloin cap roast on the grill. It always turns out great and results in a delicious roast with a crispy fat cap, just the way we like it. Serve it with a fresh salad, a tasty sauce, and some wonderful potatoes.
We hope you’ll feel inspired to grill such a roast for your family. They will undoubtedly be delighted with the delicious meal.
Grilled top sirloin cap roast
- 1.5 kg top sirloin cap roast
- 1 tbsp olive oil
- 1 clove garlic finely grated
- 2 tsp salt
Start by taking the meat out of the refrigerator well in advance of cooking. Unwrap it and rinse it under cold water. Pat it dry with kitchen paper towels. Trim it to remove any excess fat or sinew from the bottom. Let it rest, covered, at room temperature for about an hour.1.5 kg top sirloin cap roast
COOKING ON CHARCOAL GRILL OR GAS GRILL
- Preheat the grill to 180 degrees Celsius (356 degrees Fahrenheit) for indirect heat cooking.
- Once the top sirloin cap roast has reached the desired temperature, score the fat. Make cuts first in one direction and then diagonally to create small diamond-shaped patterns. Be careful not to cut too deep, avoiding piercing the meat.
Rub the roast generously with oil and garlic, then sprinkle it with salt and pepper all over.1 tbsp olive oil, 1 clove garlic, 2 tsp salt, Pepper
- Now, place the roast on the grill and cook it using indirect heat for approximately 45 minutes, or until the internal temperature reaches 56 degrees Celsius (133 degrees Fahrenheit) for a medium doneness, which is our preferred level.
- Remove the meat from the grill and let it rest uncovered on a cutting board for 20-25 minutes before slicing.
COOKING ON WOOD PELLET GRILL
- Take the top sirloin cap roast out of the refrigerator about an hour before grilling. Trim it and remove any excess fat or sinew from the backside.
- Preheat the pellet grill to 180 degrees Celsius (356 degrees Fahrenheit) using your preferred wood pellets.
- Score the fat side of the roast, being careful not to cut into the meat. Rub the culotte with a little olive oil and crushed garlic, then season it with salt and pepper to taste.
- Place the prepared roast on the grill over indirect heat, away from the heat source. Insert a meat thermometer to monitor the internal temperature.
- Cook the roast for approximately 45 minutes or until the internal temperature reaches 56-58 degrees Celsius (133-136 degrees Fahrenheit). If needed, you can sear the culotte over direct heat to achieve a nice browning.
- Once the desired internal temperature is reached and the culotte is nicely browned, remove it from the grill and let it rest uncovered for a minimum of 15 minutes before slicing and serving.
How do you like the recipe?
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