Quote:
Originally Posted by lewdog
Please provide the trick with top sirloin. It's cheap and useful but I don't think I do it well unless I marinade it in something.
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You're already doing it the right way. But just blade tenderizing or poking with a fork then doing Allegro and garlic for a marinade is the first part. If nothing else you've gotta tenderize and salt them a while.
I changed my process a little this time and it was perfection. I patted dry, left out at room temp for an hour. Salted and used some avo oil to sear over direct high heat for about 4 mins a side. Then moved over to indirect heat and let finish with a probe until it hits 120. Took another 15 mins. Tented and rested with butter for probably 45 mins honestly because I got busy.
Mostly my mind wants to cook a "steak" like a steak. Direct high heat with flipping constantly. Tent and rest 15 mins and you're good to go with typical cuts. These top sirloins are cut so thick and they're so lean I think the hot sear then indirect finish with much longer resting time made all of the difference in the world. And they need to sit out a while to not be cold in the center when they get on the grill. And that 120 mark is important as well. I don't think these are very forgiving cuts when you let them run up into the high 120s or 130 degrees