Sirloin Steak Supreme (Could be, maybe, try it ??)

Char-Woody

Just for grins the other day I picked up a package of double packed sirloin steak 4 lbs for $7.49 to experiment with. Never have tried it as "tough" would register in my brain when I looked at it. Boy did I get a surprise tonight! I posted earlier with WM..but want to make it a separate post for the archives.[p]Here is a piece of meat that will surprise you also. I marinated this one in my favorite, French's Mustard for a few hours with Char-Crust Original Hickory seasoning. Let it set at room temperature for several hours untill ready to grill. (partially frozen yet in the center)[p]These were large platter sized hunks of meat about 1 inch thick and two of these will fill a 18" grill 3/4 full. Two would make a adequate meal for 4 to 5 people if cut in portions after grilling. Maybe even six.[p]I purposely grilled these at a lower temperature than I would have for New York strips or RibEye steaks. I grilled these at 500 to 600 degrees (variable) for 3-4 minutes per side and then put the solid cap back on and let em sit for a good 8 to 10 minutes in the hot coal simmer mode with the lower vents closed. The temp was still 400 degrees when I removed em. [p]The meat was a very nice medium to medium rare all the way from a thin sear on the outer layers..The color all uniform thru out the meat. The strong beef flavor of these steaks really stands out, and the CharCrust didn't over ride it a bit..I will put the flavor and texture (tender and juicy) against any New York Strip, and its far more lean than Ribeye, yet very tender. To me..this steak is a real keeper and the price is right..less than two bucks a lb..nearly lean hamburger price...Enjoy...I really did!!
Char-Woody

dhuffjr

Char-Woody,
I've always said that I'll take a sirloin up against anything else from the grocery any day, well except for tenderloin. The key is to get a cut like you would at a good steak house. THICK!!! I always ask the butcher to cut me a piece, usually around 2inches. [p]H[p]

KennyG

Char-Woody,[p]Ya rascal, you've done it again! I'm going to try one of these bad boys on the weekend. Can I assume that your sirloins were USDA "choice".

Unknown

Char-Woody,steaks sounded great, Seem like a great ideal for super bowl Sunday.

RhumAndJerk

Char-Woody,
Sirloin Steak is one of the more versatile chunks of meat. I almost always use that cut. You can also cut it apart for stir-fry. [p]Happy Grilling,
RhumAndJerk[p]

Kamper

Char-Woody,[p]Egg worthy, eh? Sounds great, I have to try your technique, but TO make sure I max out the chloresteral count, I'll toss on a lump of maitre d' butter...[p]Count me in!

Char-Woody

KennyG, Only for you my friend would I go dig thru the garbage bag in the garage to dig out the lable ;-) And I did that, honest!
Didn't find "Choice" on it but here is the lable.
(EconoPac) Beef Loin Top Sirloin Steak-Boneless!!
Weight. 3.98 lbs!
Price $1.88 lb.
Total $7.48 for some great eating...!! I would go with dhuffjr and get em even thicker.. these were a good 1 to 1.25 inches thick..If thicker extend your cooking times per sides and simmer mode...Enjoy! And let us know how and what ya did!!
Cheers..C~W[p]

KennyG

Char-Woody,[p]I'm honored that you would go to all that bother for me. Thank you. Since they turned out so good, doesn't it make you wonder what you get when you pay the higher price for choice or prime?[p]K~G

Char-Woody

KennyG, ya got that right..and me second one is just now going to come off the grill..Wiffy will give a opinion soon...Tummy is growling...Cya