Sirloin Steak cooking suggestions?

blakeas

I have 2 big sirloin steaks that I want to try tonight (cut 3/4" thick).  Seems like I hear getting egg up to 700 degrees and cook for 3 minutes a side.  Then shut the egg down and keep them on for 8 more minutes?

Do I do indirect or direct?  just pepper, salt and garlic salt?

Biggreenpharmacist

Direct but you better try to cook to temp rather than time. At 3/4" you can go over REALLY quick if you arent careful. 

Hans61

2-3 min per side done most likely- 8 min shut down after that will ruin it 

Mattman3969

Hot n fast @ 600ish.  Maybe 3mins a side for that thickness.  I like the sear first and roast 2nd method but I use 2 eggs for that.  No way I would leave meat in an egg that I just closed the vents completely on.   Your gonna get all kinds of nasty smoke on your meat because you are starving the fire from oxygen and this creates a smoldering fire.  No Bueno on the protein 

lousubcap

Here's a link that may give you some ideas and is fairly consistent with a few of the above:
http://www.nakedwhiz.com/xertsteak.htm  Above all, avoid the shutdown with the protein inside the BGE.  

blakeas

thx all!  will try the nakedwhiz

poster

Opening a shut down egg after its been up to 700 degrees is a bad idea. You may lose a lot of hair

BeerMike

Dome temp 400.  4 minutes on each side.  Internal temp was 115 when pulled.  Yum, yum!  

blakeas

so, I did 4 minutes per side on 400. removed meat and got up to 700.  then put the meat back on however there were freakin flames everywhere!  hard to put the meat back on.  had to shut it quickly.  then those flames burned the meat.

tz666

sous vide at 125 for 1.5 hours then direct for 90 secs a side super hot

DrumMum

blakeas said:

so, I did 4 minutes per side on 400. removed meat and got up to 700.  then put the meat back on however there were freakin flames everywhere!  hard to put the meat back on.  had to shut it quickly.  then those flames burned the meat.

I know this is old...but so am I.  I did the exact same thing last night on the XL.  Same result.  Charred way more than I liked.  Although I only went up to 650 Degrees.  (it was still tasty, though).

Mark_B_Good

I prefer reverse sear. In fact, one of the best steaks I had recently ... I actually seasoned, then cooked in my convention oven at 275F until I was at 120F to 125F, then I re-apply seasoning, and moved to the grill ... 600F or higher (I have an IR grill on my Napoleon 665 Pro that's supposed to get to 1000F ... not sure) ... like 20 to 30 seconds per side to get a nice crust (need to be very careful here with time, or you will go well done very quickly).  Flavor from crust was incredible, and the inside was cooked consistently to medium rare.

Canugghead

lo n slo in toaster oven works too

MasterC

Sous vide then sear

lousubcap

@MasterC - beautiful wall to wall $$ shot right there.  Nailed it.  

Gordo2014

MasterC said:

Sous vide then sear

Looks good, very good. I have the sous vide and just haven’t used it often. Going to do the reverse sear tonight and next time, I’ll give the sous vide a try.

Mark_B_Good

Canugghead said:

lo n slo in toaster oven works too

That looks fantastic, and I agree. I've done steak this way a few times, and it's a great method. I do sear it on the Napolean Sear Station ... at what they say is 1200F ... just nice to have that somewhat charred outside to give more flavor.  Maybe another method is Chicago Style Finish? Just learned about that ... my buddy had it at a restaurant ... do they torch the outside? Do they use a butane torch as if making creme brule?

GoldenQ

Dry Brine with salt for 1-2 hrs the cut into 2 in squares and Kabob

GoldenQ

For reverse sear, I prefer to put it into a hot cast iron skillet or a cast iron griddle and put butter on it afterwards.   Also if you want a great steak sauce look at food networks steakhouse steaks by INA Garten and get the sauce recipe from her filet. It is great on any steak.