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Sirloin steak help
MrCookingNurse
Posts: 4,665
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.
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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Comments
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That's a 2 liter coke in the picture._______________________________________________XLBGE
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http://www.nakedwhiz.com/trexsteak.htmI use this stuff called Allegro marinade, soak for a few hours, then grill.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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How thick are they?XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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_______________________________________________XLBGE
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I read about "hot tubbing" skinny steaks. I'm sure many here know much better than I.MrCookingNurse said: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.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
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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Thanks guys. Would y'all cut em up any?_______________________________________________XLBGE
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Not really necessary. You could follow the fat lines and trim it off
Steve
Caledon, ON
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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._______________________________________________XLBGE
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Plus one on the allegro... Better than dale'sGreen egg, dead animal and alcohol. The "Boro".. TN
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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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Do you have a meat grinder? Hamburgers.....
) _________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Cut them up and make kabobs/ w some vegiesLg&Sm ---Middleport NY
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That is what we do with sirloin, marinated in Italian Dressing.Jackh said:Cut them up and make kabobs/ w some vegies_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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