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Sirloin

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Babyray
Babyray Posts: 250
edited November -1 in EggHead Forum
Thinking about cooking a sizeable sirloin about 1 to 1 l/2 in thick. How about the time and temp? Also a marinade if necessary.[p]Thanks[p]Ray Price
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  • Kelly Keefe
    Kelly Keefe Posts: 471
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    Babyray,
    I'm planning on doing something similar, a 3lb 3" thick sirloin roast. This is a first time thing for me, but I'm going to fire up Humpty to 600° and sear each side for about 4 minutes, then close down the vents to 350° and shoot for an internal temp of 135-140°. Not sure how long it'll take, time wise. For a marinade I usually use a 50/50 mix of soy sauce and Lea & Perrins with a healthy dash of granulated garlic. But since this is a 'xperiment, I'm just going to go plain with no marinade. Well let you know how it turns out.
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