Let the sirloin roast sit at room temperature for 1-2 hours.

Pat dry sirloin roast. Run with generous amount of salt and pepper to form that salt-peppery crust.

Using a paring knife, poke a small indentation onto the sirloin roast and insert into this cavity the garlic cloves.

Let rest for 15-20 minutes.

In a preheated oven of 230 degrees Celsius, roast the sirloin on a roasting rack for 15 minutes.

Reduce heat to 175 degrees Celsius. The roasting time will depend on the size of the beef. Its 28 minutes per kilo for medium or 30 minutes for medium-well doneness.

Add about 2 cups of water at the bottom of the roasting rack to keep the roast moist.

After the roasting time, rest for 15-20 minutes before slicing.