Top Sirloin Method

The Naked Whiz

While transferring some episodes of Good Eats from PVR to DVD (personal video recorder to DVD), I came across Alton Brown's methodology for cooking top sirloin. I tried it on the egg and it was one of those "best ever" experiences. Basically, you cook the steak at a lower temperature first and then sear. I had a 1.25 inch thick, 1.5 pound piece of top sirloin. I rubbed with crushed garlic, cracked pepper and sea salt. I cooked 5 minutes each side at 400 degrees. Then I removed the meat, opened the vents, and when the temperature had risen to 750 degrees, I seared the meat 3 minutes on each side. It turned out a perfect medium-rare, juicy as all get out, nice crust, very tasty. I've written it up for my recipe page if anyone wants more details. [p]TNW
[ul][li]The Naked Whiz's Recipe Page[/ul]

GrillMeister

The Naked Whiz,[p]Sounds good. I'll give that a try, but I'll have to first fix the 4 NY Strips I have in the fridge waiting till tomorrow.