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Sirloin steak help

I'm cooking for the fam today. I've got 3 racks of ribs for the guys and the mom in law brought "steaks" for the gals.

The package says sirloin. Not my favorite at all but this is what I'm working with.

Any help would be thank'd.

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XLBGE 
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Comments

  • MrCookingNurseMrCookingNurse Posts: 4,304
    That's a 2 liter coke in the picture.


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    XLBGE 
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  • doubledouble Posts: 1,214
    Reverse sear. S&p for seasoning
    Lynnwood WA
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  • ThatgrimguyThatgrimguy Posts: 1,342
    http://www.nakedwhiz.com/trexsteak.htm

    I use this stuff called Allegro marinade, soak for a few hours, then grill.
    Biloxi, MS
    XL / Small

    "Far better it is to dare mighty things, to win glorious triumphs even though checkered by failure, than to rank with those timid spirits who neither enjoy nor suffer much because they live in the gray twilight that knows neither victory nor defeat." - Theodore Roosevelt
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  • ThatgrimguyThatgrimguy Posts: 1,342
    How thick are they? 
    Biloxi, MS
    XL / Small

    "Far better it is to dare mighty things, to win glorious triumphs even though checkered by failure, than to rank with those timid spirits who neither enjoy nor suffer much because they live in the gray twilight that knows neither victory nor defeat." - Theodore Roosevelt
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  • MrCookingNurseMrCookingNurse Posts: 4,304
    @thatgrimguy

    around inch, little less


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    XLBGE 
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  • ThatgrimguyThatgrimguy Posts: 1,342
    edited May 2013
    @thatgrimguy

    around inch, little less
    I read about "hot tubbing" skinny steaks. I'm sure many here know much better than I.

    But basically you heat them in ziplocs or vacuum bags in water to like 115-120, then sear on the grill briefly up to desired temp. 
    Biloxi, MS
    XL / Small

    "Far better it is to dare mighty things, to win glorious triumphs even though checkered by failure, than to rank with those timid spirits who neither enjoy nor suffer much because they live in the gray twilight that knows neither victory nor defeat." - Theodore Roosevelt
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  • Little StevenLittle Steven Posts: 27,352
    That is what I would do. Sirloin is easy to overcook when it's thin. I really like the flavor of sirloin but you could marinate if you wanted.

    Steve 

    Caledon, ON

     

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  • MrCookingNurseMrCookingNurse Posts: 4,304
    Thanks guys. Would y'all cut em up any?


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    XLBGE 
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  • Little StevenLittle Steven Posts: 27,352
    Not really necessary. You could follow the fat lines and trim it off

    Steve 

    Caledon, ON

     

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  • MrCookingNurseMrCookingNurse Posts: 4,304
    I think I'll do a little trimming and see what happens. Gotta get these ribs outta the way first. Hmmm or do the steaks on the small. Decisions decisions.


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    XLBGE 
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  • henapplehenapple Posts: 14,585
    Plus one on the allegro... Better than dale's
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little StevenLittle Steven Posts: 27,352
    Oh and if you do a hot tub temps between 100* and 110* are better. If your water is at 120* the steak will be cooked before it hits the grill.

    Steve 

    Caledon, ON

     

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  • JRWhiteeJRWhitee Posts: 2,666
    Do you have a meat grinder? Hamburgers..... :))
                                                                        
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    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • JackhJackh Posts: 105
    Cut them up and make kabobs/ w some vegies
    Lg&Sm ---Middleport NY
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  • JRWhiteeJRWhitee Posts: 2,666
    edited May 2013
    Jackh said:
    Cut them up and make kabobs/ w some vegies
    That is what we do with sirloin, marinated in Italian Dressing.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Hi54puttyHi54putty Posts: 1,607
    I also cut them up into kabobs.
    XL,L,S 
    Winston-Salem, NC 
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