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Help with..believe it or not....Sirloin

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Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -1 in EggHead Forum
My wife just started a diet that won't let her have anything but chicken, fish and real lean beef. She instructed me to buy her a nice piece of sirloin to Egg for her tonight. I suggest chicken frying it, but I guess that defeats the purpose. Anyway, I'm used to only doing really good cuts a-la-TRex. I know I can't do it that way....so, does anyone have any suggestions as to how I should prepare it?[p]BTW, I'm having beef also...but it ain't sirloin.[p]Thanks,[p]Mike
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Comments

  • Basselope
    Basselope Posts: 102
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    Why don't you try a smoked steak?
    Salt and pepper the steak, and return to the fidge.
    Start a fire and stablize at 200-250.
    Add smoking wood, and steak
    Smoke until internal is 125 (for medium rare)
    Steak will be ugly and grey.
    Crank up egg to atomic and return steak for sear 1-2 minutes per side.
    Enjoy.

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  • Marvin
    Marvin Posts: 515
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    Lawn Ranger,
    Actually you can do it like the better cuts; just take it off at 125-130, let it sit and slice it thin. The time it takes to sear it on both sides may be enough depending upon the thickness of the meat. If you have a good butcher, have him/her cut it 1 1/2 inchs; then you can follow the T-rex method. Enjoy.
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  • Unknown
    Unknown
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    Lawn Ranger,
    I agree with Marvin, as long as it is thicker than 1 " you can use the T rex version, just varying the times depending on thickness. It does a top sirloin quite nicely that way.
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  • UnConundrum
    UnConundrum Posts: 536
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    woo woo,
    I'd be careful on anything less than an inch and a half... If you're at lava temps, that inch thick steak, can get done very quickly.....
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  • The Other Dave
    The Other Dave Posts: 205
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    Lawn Ranger, If you have one of the meat tenderizers with the multiple blades, that will help. If not the type like a spiky mallet might substitute. I think I would also use some Adolph's as well. Maybe try these and then TRex them as suggested. Let us know how it turns out!

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  • Unknown
    Unknown
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    UnConundrum,, Yea, if I do that, I sear at about 650 and only 45 seconds per side, Its alwats fine.

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  • Chubby
    Chubby Posts: 2,955
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    Lawn Ranger,[p]Like most here are saying....I make sure to get it at least 1-1&1/2 in...and I cook like Flank Steak. Hot...fast...and a short dwell.[p]Slice against the grain(thin)...and prepare to be surprised!! Loooots of flavor here!![p]Enjoy![p]Chubby[p]PS... Mike.....If you'll provide me with your mailing address...I'll forward you a disc of Texas eggfest pics!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Gfw
    Gfw Posts: 1,598
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    Lawn Ranger, for the last little while we have been playing with top-sirloin trying to duplicate what we ordered at Bistro Zinc in Chicago - and we are almost there. [p]My favorite butcher cuts the meat at about 1/2 inch thick. BGE is heated to about 800+ degrees. Cooking time is about 1 minute per side and then off the grill and give it another minute. Result is a 1/2 inch medium-rare to rare sirloin that cuts with a fork and tastes great.[p][p]
    [ul][li]Gfw's[/ul]
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    The Other Dave,
    Thanks! I'm going to put a bunch of these ideas and see how it works.[p]Mike
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    Gfw,[p]Man...that sounds like the deal! I'll keep you posted. [p]Thanks, Mike

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  • Gfw
    Gfw Posts: 1,598
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    Lawn Ranger, and during that last minute while the steak is sitting (if not into low-cal) just place a little butter on top - garlic butter is even better. [p]Life is GOOD :~}

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  • DTM
    DTM Posts: 127
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    Yo LR,
    Go for a black and blue cook. Hot seared just below burned crust and rare inside. Sirloin is notorius for maybe tender but probably tough. 20-25 minutes before sear time; medium dust of Adolph's and jacarrad-ize or fork it all over. Any more time and it gets the mushy over tenderized...less and boot leather. A little wipe of fresh lime..a t or so. Liberal dust w/ Weber Santa Maria Tri-tip rub. I little more coarse salt. Pam the rubbed side and toss on. 500° plus. Treat the other side. Lime, rub, touch of salt, Pam.
    3 minutes, over, 4 min. Rest 10. Start w/ 1 1/2". Adust times for thick and grill temps. We had it last night.
    Dan

    [ul][li]Santa Maria Tri-tip[/ul]
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  • Bobby-Q
    Bobby-Q Posts: 1,994
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    Lawn Ranger,
    I realize the event might be over and done but here's a suggestion for down the road possibly.[p]Ages ago I worked at a Kroger Grocery Store and we had a grill we put out front during the week at lunch. We used to do these Rib-Eyes that were outstanding (not because they were rib-eyes, but the mutilation they received.) This was a recipe from a guy who had worked everywhere in the store, but never stayed long enought o specialize in anything. Anyway on to the recipe...[p]1 bottle cheap cooking Sherry
    1 bottle cheap Teriyaki sauce
    1/2 bottle of adolph's tenderizer
    Water to cover (this was for a whole rib eye cut into 1/2" steaks)
    Soak for anywhere from 5 minutes to 5 days (don't ask about the 5 days please) and cook for anywhere from 5 minutes to 5 hours on just about any temperature above 300*.[p]Believe it or not they were awesome, and we used to charge 3 bucks for one of those on a cheap hamburger bun.
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