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Sirloin Steaks- What do I need to know
Posted on 6/10/20 at 8:33 am
Posted on 6/10/20 at 8:33 am
My GF gave me some sirloin steaks to grill this weekend but I've never cooked sirloin so do I do anything different than a ribeye or strip? Can I use it for fajitas? They are about 1.5" thick and about the size of a large ribeye.
7
Posted on 6/10/20 at 8:42 am to tewino
I've grilled sirloin with mixed results depending on the grade of meat used. It's pretty much a crap shoot if they come out nice and tender or as chewy as a leather shoe sole.
And yes they could be used for fajitas even if a little tough if you slice them thin enough and across the grain.
And yes they could be used for fajitas even if a little tough if you slice them thin enough and across the grain.
Posted on 6/10/20 at 9:15 am to gumbo2176
Grill med/rare cut strips across grain and serve with horseradish sauce.. love them
Posted on 6/10/20 at 9:28 am to Permit
quote:
Grill med/rare cut strips across grain
Yeah. Hot and fast.
My wife actually likes when I slice it for her and then plate it.
So I do something similar to this, cut against the grain...
FYI, I do not add the sprig of herbs nor do I serve it on a piece of stone
Posted on 6/10/20 at 9:38 am to SmokedBrisket2018
quote:
My wife actually likes when I slice it for her and then plate it.
This. Slice the steaks and serve family style. Everybody eats as much as they want any leftovers make God's tacos the next day. A little board sauce or chimichurri sauce works good, too.
Posted on 6/10/20 at 9:46 am to SmokedBrisket2018
What about sous vide? Any place for it?
Posted on 6/10/20 at 9:48 am to tewino
I been buying them when they are on sale and cooking them inside.
Just salt and pepper and i'll pan fry them on really high heat to get a good crust, then i'll put them in the oven with some butter on top until they get to about 125F. By the time we start eating them they are medium rare and have been surprisingly delicious.
Just salt and pepper and i'll pan fry them on really high heat to get a good crust, then i'll put them in the oven with some butter on top until they get to about 125F. By the time we start eating them they are medium rare and have been surprisingly delicious.
Posted on 6/10/20 at 9:50 am to tewino
quote:
What about sous vide? Any place for it?
I'm not a sous vide guy for steaks. Sorry. Can't help you there.
Posted on 6/10/20 at 9:53 am to tewino
quote:
What about sous vide? Any place for it?
I have done sirloins in the sous vide. They were sirloin cuts cut like filets and I picked up the wrong package. They turned out great. I did them to med rare in the sous vide for around 90 minutes. THrew some blackening seasoning on them, and seared them in the cast iron. I liked them better than a filet. Had a ricjerm beefier flavor.
Posted on 6/10/20 at 9:55 am to TeddyPadillac
quote:
I been buying them when they are on sale and cooking them inside.
Just salt and pepper and i'll pan fry them on really high heat to get a good crust, then i'll put them in the oven with some butter on top until they get to about 125F. By the time we start eating them they are medium rare and have been surprisingly delicious.
That's similar to how we prepare them. Almost smoking hot cast iron skillet, toss a pat of butter in and stir it a couple seconds, then sear both sides about 45 seconds, then into the oven on 275 or so. I spoon the melted butter over the top while it is on the stove and then it only takes a few minutes in the oven.
Posted on 6/10/20 at 5:56 pm to SmokedBrisket2018
quote:
I'm not a sous vide guy for steaks. Sorry. Can't help you there.
It’s pretty much the thing sous vide does best. Lol
Posted on 6/10/20 at 6:24 pm to tewino
My long time experience with sirloin is thicker is better. Inch and half minimum. Used to have them cut 2.5 inches for the family....grill....slice family style. Do not over cook...basic seasoning.
Posted on 6/10/20 at 10:13 pm to tewino
Absolutely on the sous vide
Get them to 125 degree and then finish in really high heat 2 mins per side.
Butter and Montreal smoke seasoning to finish
It’s good
Get them to 125 degree and then finish in really high heat 2 mins per side.
Butter and Montreal smoke seasoning to finish
It’s good
Posted on 6/11/20 at 1:07 am to tewino
Marinate in Italian dressing (or something else acidic) overnight (do not salt), then grill. The acids will break down the muscle, making the meat tender.
Posted on 6/11/20 at 6:49 am to tewino
The thick cut prime sirloins they have at Sam's are one of my favorite cuts. They're very cheap and pretty darn tasty, especially if you sous vide them
Posted on 6/11/20 at 8:16 am to tewino
Makes a huge difference in the tougher cuts of meat.
Posted on 6/11/20 at 10:00 am to tewino
Sirloin is one of my favorite cuts. The flavor is excellent, and because the meat is a bit more dense, I find it harder to overcook if you want a nice crust on the outside.
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