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Top Serloin

TommyTommy Posts: 116
edited 9:24PM in EggHead Forum
I have an 11.25lb top sirloin to cook tomorrow and need a recipe.
Should I dust it tonight, marinade in liquid or wait until tomorrow morning. What temp should I cook it at?
How long will it take?

Comments

  • Richard FlRichard Fl Posts: 8,181
    Does this help/

    Beef, Steak, Sirloin, Lawn Ranger

    For anyone looking for a real, sure-fire cook, I'd add this to my list. I never did a follow-up on this cook. It is one the easiest and consistent cooks I have ever done. This was a suggested recipe from Steve Graves aka, Ask-A-Butcher. It's a 3+inch cut of Prime, Top Sirloin that was rubbed 24 hours in advance with a little oil and a heavy coating of QBabes Coffee Rub. The flavors of the rub really melt into the meat during that time. The steak is then tightly wrapped with butcher's twine and sucked up until it is closer to 4 inches thick.



    1 Getting Ready!
    2 It's seared at hight temps for two minutes per side then removed to set up for an indirect, raised cook.
    3 The Egg is then stabilized at 350 with plate setter and drip pan and the steak is finished at this temp to approx. 128 - 130 internal. Remove from Egg, foil tent for a few minutes and then slice against the grain. It' is fantastic, and really an impressive meal for not big bucks. Serve with Max's pancetta, mushroom mixture and it's restaurant quality fare.


    Recipe Type
    Main Dish

    Recipe Source
    Author: Lawn Ranger

    Source: BGE Forum, Lawn Ranger, 02/08/06
  • Don't have any qbabies but I do have some magic dust.
    I wonder if I should put some coffee in the magic dust?
    At any rate I will give it a go.

    Thanks
  • Don't have any qbabies but I do have some magic dust.
    I wonder if I should put some coffee in the magic dust?
    At any rate I will give it a go.

    Thanks
  • Don't have any qbabies but I do have some magic dust.
    I wonder if I should put some coffee in the magic dust?
    At any rate I will give it a go.

    Thanks
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    I did a top sirloin 1 1/2 inch stake a couple weeks ago the clasic Trex method and was great. Is yours much thicker or just a lot larger in diameter? NEW08014-2.jpg
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