There was no dilemma in this omnivore’s delight: Roast beef is the ultimate joy, a universal fondness for red meat!

Back when my blog The Golden Dish appeared on Mainetoday.com I ran a series on beef, which delved into the return of the classic butcher shop, where to buy the best beef, and which, according to area butchers, was the best cut of beef to buy for roasting. Readers are still clicking on those articles in amazing numbers.

So I’ve decided to follow my own advice and to offer here the roast that I favored the most. It wasn’t one of the more traditional cuts like tenderloin, prime rib or various cuts of round, rump or strip. Instead it’s a cut that I devised when I asked the butcher at Bisson’s in Topsham to carve a roast out of a top sirloin.

That’s exactly what I decided to do when preparing for my Labor Day weekend meals on North Haven. The roast is a 4 inch thick cut of top sirloin, which I decided to cook on the grill, searing it fast then cooking it over indirect heat on a very hot covered grill.

The quality of the meat speaks for itself and doesn’t need a lot of fuss and muss with special seasoning. I use a spice blend called Four Seasons Blend, which I adapted from cookbook author and chef, Adam Perry Lang in his book “Charred and Scruffed.”

These roasts can be quite expensive, especially if you opt for organic grass-fed beef, costing anywhere from $12 to $24 per pound.

Bisson’s butcher shop beef, which is from their herd of steer on their Topsham farm, is not technically grass fed, though the cows are raised on grass. He finishes them off with grain as opposed to 100 percent pasture.

And you can’t beat the price. At 7.99 per pound you’re getting the freshest, most sustainably raised beef anywhere.