Boneless Beef Sirloin Tip

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Depends on how done you want it...

For french dip sammies, the meat is always well done at a restaraunt, but they do it that way for the masses.

Anyway, if you like rare to med/rare, 135* and rest...carryover will bring it closer to 140* before it starts to cool down inside, especially with a smaller cut.

Eric
 
135', allows you to reheat and still be moist.
 
Here's a quick Q-View of the sirloin roast from this weekend....

After a quick dip in some au jus......awesome french dip!!
 
Did some French Dip tonight also. Awesome. I will do that chunk 'o meat again.
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Flash did a sirloin tip roast too. I would definetly take it to about 135 like Ron said and you will be just fine.
 
What Ron said works for me too.
 
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