Ingredients:

  • 1 kg (2.2 lbs) Sirloin Tip or Topside Beef Joint (ideally tied)
  • 2 Tbsp (30 ml) High Smoke Point Oil (e.g., Avocado or Olive Oil)
  • 1 Tbsp (15 g) Flaky Sea Salt (e.g., Maldon)
  • 1 tsp (5 ml) Freshly Ground Black Pepper
  • 2 tsp (10 ml) Fresh Rosemary, finely chopped
  • 1 tsp (5 ml) Fresh Thyme Leaves
  • 1 tsp (5 ml) Garlic Powder

Instructions:

  1. Prepare the Joint: Pat the beef joint thoroughly dry using paper towels. If necessary, use butcher’s twine to tie the joint tightly into an even, compact shape.
  2. Temper the Meat: Allow the beef joint to sit uncovered on the countertop for 30 minutes. This ensures even cooking when it hits the heat.
  3. Mix the Rub: In a small bowl, combine the oil, flaky salt, pepper, rosemary, thyme, and garlic powder.
  4. Season Heavily: Use your hands to massage the rub mixture evenly over all surfaces of the beef joint, ensuring the flaky salt is well distributed to maximise the crust.
  5. Preheat: Preheat the air fryer to its maximum temperature (usually 200°C / 400°F) for at least 5 minutes.
  6. The Sear (High Heat): Place the seasoned joint directly into the air fryer basket. Cook at 200°C (400°F) for 8 minutes to establish a robust crust.
  7. The Roast (Lower Heat): Reduce the air fryer temperature to 180°C (350°F). Insert the digital probe thermometer into the thickest part of the joint, avoiding bone or large pockets of fat.
  8. Monitor & Flip: Continue cooking for 25–35 minutes, flipping the joint halfway through (around the 20-minute mark), until the internal temperature reaches 55°C (130°F) for medium-rare doneness.
  9. Rest the Joint (Crucial Step): Immediately remove the beef from the air fryer when the target internal temperature is reached. Place it loosely tented with foil on a cutting board. Allow it to rest undisturbed for 15 minutes.
  10. Slice and Serve: Remove the twine. Slice the beef thinly against the grain. Serve immediately with traditional companions like Yorkshire Puddings and Gravy.