Its Been 4 years since Cooking Sitka for my first time.  Along this road I’ve worked on my systems for butchery and what i like to do with each of the muscle groups.  One of our faves has been whole sirloin roasts.  The one pictured was heavily salt & peppered and seared hard in a cast iron and then cooked in a hot oven in short bursts.  Each time out of the oven I would cover it while it relaxed. Cooked to an internal temp of 130 degrees and allowed to rest for a good period, it was a fine meal.