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Sirloin steak

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Babyray
Babyray Posts: 250
edited November -1 in EggHead Forum
How to prepare and cook a sirloin about l l/2 in. thick on the large BGE as to marinade and temp,etc.
Thanks,[p]Ray Price[p][p]
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  • PuppyBreath
    PuppyBreath Posts: 47
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    Babyray,
    this looks like a winner...
    http://www.biggreenegg.com/archives/2000/messages/33945.htm
    let us know
    Pup

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  • RRP
    RRP Posts: 25,893
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    Babyray, this recipe is too late for tonight or even tomorrow night but Hanker'n2Grill's Teriyaki Steak is a winner for that piece of cow. Here's the recipe on Gfw's site. While you're there look around the rest of Gordon's world!
    http://yyyz.net/bge/R_Teriyaki_steak.asp

    Re-gasketing America one yard at a time.
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
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    Babyray,
    My Favorite for Sirloin is Hickory Molasses Char Crust. Just lay it on and spray it with Olive Oil. Fire up the Egg to 700 and beyond. Sear for 3 minutes per side and let it dwell for 3 more. That should give you a nice medium rare.[p]Another Favorite is just kosher Salt and Fresh gorund Black Pepper. Cook the same. When the steak comes of the egg, top with some clarified butter or Ghee. I think that you will enjoy it.[p]There is a third option that people have been using and that is to marinade the meat in Olive Oil for a couple of days or overnight. Then Cook.[p]Hope this helps,
    RhumAndJerk
    [ul][li]Ghee[/ul]
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  • Walter
    Walter Posts: 67
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    Babyray,
    Just my opinion... simple rub of equal parts of kosher salt, black pepper, Montreal Steak seasoning and garlic-salt. Sear at 600-700* for about 3 minutes a side, close up the egg and leave for another 5-8 minutes - depending on whether you like your steak more toward rare (5 min.) or medium (8 min.).
    Walter
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