Sirloin advice?

leemschu

anybody cook Sirloin steaks very often? Wife got 2 at the store today (BOGO). Any advice on have to prep or cook? All I ever cook are ribeyes and tbones.

Matt86m

Tougher cut of meat but cook them the same as you would the others. Nothing more than medium rare. 

Let them sit out too, makes a better steak. Let em rest a bit before cutting.

lkapigian

Will benefit from SV

Botch

If you want to try something a bit different, Food Wishes has a beef satay recipe, using sirloin, that I've been wanting to try:
 
https://www.youtube.com/watch?v=UzSxMjq2IW8

Mattman3969

I use sirloin for tacos 

this is a good mix for tacos 
https://www.skinnytaste.com/grilled-steak-lettuce-tacos/

GregW

Botch said:

If you want to try something a bit different, Food Wishes has a beef satay recipe, using sirloin, that I've been wanting to try:
 
https://www.youtube.com/watch?v=UzSxMjq2IW8

I'm sure that would be a much better use for sirloin.

Sirloin as a traditional steak is not on my normal cooking list.

If I did chose to grill sirloin, I would probably go with a marinade. I have always enjoyed Kensington Club Steak marinade from the long defunct Steak and Ale restaurant.

JohnnyTarheel

I made kabobs and mixed veggies with this sirloin. Cooked to med at most and was very tasty. Marinaded meat in some Dale’s and some Dizzy Dust. We really enjoyed this.  

leemschu

Would love to try something different but the wife is breastfeeding our newborn so we have been going pretty plain on everything... killing me I feel like eating had been more like a chore than an experience the last 2 months

pgprescott

keep your heat levels moderate. I would target 450-500. Think roast not sear. 

njl

Sirloins come in all shapes and sizes.  If it were a whole sirloin (with or without the bone) and in the neighborhood of 2" thick, that's perfect for making baked steak.  Also works well with sirloin chunks if they're thick enough.  Sprinkle both sides with kosher salt and leave out on the counter for a while.  Sear in cast iron on both sides, cover the top with dried Italian seasoning, then bake (oven or egg) at 325-350 until 125F (15-20min).  I toss some garlic in the pan for the baking part, then crush that and deglaze the pan / saute sliced mushrooms while the steak rests.

If they're too thin for that, just salt them and grill direct @400F until 125F.

SaltySam

Coffee rub (mickey’s is top notch) followed by a reverse sear. I usually roast at 300, and then sear at ripping hot temps. Typically 500+.  

I cook to an internal temp of about 128-130, then rest for 5 minutes or so. 

Im one of the weirdos that doesn’t like ribeye. Too much fat, in my opinion. I like sirloin because it’s a good mix of lean and flavorful. 
Leftovers are good for sandwiches or tacos. 

littlerascal56

I grill sirloin kabobs every couple weeks.  With onions and green peppers.  Marinate them with a wet marinade from Kroeger, and grill to 130.  Very tender, and serve with rice?

leemschu

Grill these tonight no pictures though sorry. Put papaya based meat tenderizer on it and cow lick Monday morning. Tried to do it more of a roast like suggested. They were really good and tender!

NorthPilot06

Nice!  SWMBO loves sirloin steaks, and I don’t complain because they’re cheaper (she also loves tenderloin so...). 

They’re always tasty cooked to medium rare and sliced against the grain. Never had issues with toughness or lack of flavor

njl

BTW...rereading what I posted above, it occurs to me "whole sirloin" is a bad description.  What I meant was a big thick steak Publix sells as "top sirloin steak".  i.e.

https://www.publix.com/pd/top-sirloin-steak-boneless-publix-premium-usda-choice-beef/RIO-PCI-119338

For baking, I like one of those in the neighborhood of 2-2.5" thick.  When I was a kid, this is what mom would use for "baked steak", only back then they came with a long bone attached to one side.  i.e.



Costco sells something in cryo that I think is more of a "whole" sirloin or "whole" top sirloin that I've never bought, but am very curious to see how it would be sensibly broken down into thick steaks.

Hans61

I like to marinade my sirloins