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For a thin steak, don't TREX right?

TuckTuck Posts: 54
edited 4:50AM in EggHead Forum
My wife brought home some sirloins that are cut pretty thin, less than an inch. What's the best way to do these on the Egg?


  • stikestike Posts: 15,597
    just the sear
    ed egli avea del cul fatto trombetta -Dante
  • vidalia1vidalia1 Posts: 7,092
    Do not sear first.

    Sirloins do not have the marbling of other steaks. You should cook them at 350 for 2-3 minutes per side, depending on how you like them and the thickness.

    We get 1 -1 1/2 inch Sirloins and we like very med rare...I cook them at 350 for 2-3 minutes per side the cover with foli & let them rest. I get the fire up to 600 degrees and sear about 1 minute per side. I wrap in foil for 10 minutes to let the juices redstribute and they are great...

    at The Naked Whiz website this is the reverse TRex method
  • stikestike Posts: 15,597
    his steaks are so thin, i dunno if a two stage cook (either way) can be done without overdoing it. sounded like they are only a half inch to maybe three quarters of an inch thick.

    can you do the reverse Trex still? i guess maybe, reducing everything to 45 seconds a side, maybe?
    ed egli avea del cul fatto trombetta -Dante
  • DarnocDarnoc Posts: 2,661
    Get the weed burner out and do one minute per side.Only kidding.I would bring them to room temperature or a quick water bath with hot tap water for about forty five minutes then sear for 90 seconds per side.
  • vidalia1vidalia1 Posts: 7,092
    Because there is so little fat in Sirloins I would only cook at 350 for 2-3 minutes per side with no sear...

    I think (but I am no Eggspert) if you just do the sear for 1 minute your steak will be way undercooked...

    the warm water bath might help solve that problem

    also why not make fajitas out of these & go get some good meaty ribeyes... :laugh:

    there are always options....
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