Whole Top Sirloin (15 lb.) recipes?

Beli

Any ideas?? TKS

FlaPoolman

Well to start with you could bring it to florida and I'll help you eat,,,,I mean cook it. That is one nice looking chunk of beef Beli. I'll let the experts chime in on this one, I'd hate to give you bad advice on great piece.

TomM24

I can't help with the cook but I am curious about the price. Is it 473 peso's which I get 45 US dollars or about 3 $ a pound not a bad deal at all.

Richard Fl

Here is one that might help. How many pesoes to the US$?

Beef, Steak, Sirloin, Red Eye Cow Lick Top, Nature Boy

For the Eggfest I cooked a couple large top sirloin steaks from Costco. Top sirloins are not the tender fatty cuts like porterhouses, rib steaks, NY strips or tenderloins. They are a little less tender, but full of good beef flavor. And at $3.79 for Choice grade, I choose these a lot! These guys were 2 inches thick...and one was close to 3....kinda like a little mini roast!


INGREDIENTS:
top sirloin steaks - two inches thick
Dizzy Pig Cow Lick Steak rub
Dizzy's Red Eye Express Rub
1/2 cup olive oil




Procedure
1 The day before, lightly trim the steaks and put in a large ziplock with a half cup or so of good olive oil.
2 About an hour before the cook, I coated heavily with rub....one with Dizzy Pig Cow Lick Steak rub and the other with Dizzy's Red Eye Express.
3 Based on the thickness of the steaks, and the fact that the Red Eye rub has sugar in it, I opted for a sear at around 600 degrees over an established glowing bed of orange coals.
4 About 4 minutes a side gave me the sear I wanted,
5 then I moved the steaks (mini roasts!) to the front of the cooker, which at the time was the coolest part of the cooker. Closed the bottom vent and cooked around ten minutes.
6 A finger test revealed the 2 incher was done...pulled it off and a WooDoggies thermapen check said 128...perfect. But the thicker piece (3") still a bit squishy and went another 10 minutes.
7 Rest 15 minutes, then slice thin against the grain and serve. At the Eggfest this was served with nothing but the juice on the plate.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: Chris Capell, AKA "Nature Boy"

Source: BGE Forum, Nature Boy, 2001/08/18

Beli

:laugh: OK Pat will love to go to Florida..

Beli

Yes that's it. From Costco.

UnConundrum

Beli, Tough one to give you advice on.... Typically, that would be a med rare cook in my house and then I'd slice it down for sandwiches... but I have a small commercial slicer. If that's your goal, I think I'd pick up the temp to maybe 350 and shoot for a 130 internal....

If you're expecting to cook it till tender.... well.... not the right cut. There isn't enough fat inside to keep it moist IMHO. Best bet would be to go low and slow I guess....

Beli

TKS Warren, what's the name of the bullterrier?

Beli

TKS for sharing Richard.

FlaPoolman

Deferred to the experts but none here yet. If it was mine I would (like unconundrom said) go low and slow. Think I would split it and do half direct and half indirect at 275-300 and cook to 125 internal then foil and rest. Slice thin and serve with au jus and maybe horseradish. You got me curious now so I'll take out a home equity and get me a half of cow to play with. :woohoo: . Got a great recipe for philly cheese steaks if you under cook some.
Good luck

Beli

TKS Pat. Still making the final adjustments.....will cook it on saturday................and .let you know

---