AT Chefs: How should I cook this sirloin?

[TekDemon]

Marinate it in a blend of Coca-Cola(yes coca-cola) and some A1 sauce. Should come out damn near perfect just from that.

Actually, I dunno about the A1 part, but what the hell right? =p

At any rate, Coke is the shiznit as a marinade.

 

[Electric Amish]

Hand-rubbed with white and black pepper.

Cooked to a perfect medium-well.


*drool*....I had one just like that at Lonestar Steak House on Saturday. God that was good!

 

[TekDemon]

Various Coke based recipes:
Yum!
But screw their complicated steak recipe. I say just the coke, some ketchup, and some A1 should do.

I suggest blending the A1 and ketchup a bit(not too much of this stuff) and then lightly coating your steak, LIGHTLY DAMMIT, with this sauce. Then you just put it in a pan or something, and dump cold and fresh from the can Coca Cola all over it, let it fizz like crazy, then flip it, and pour the fizzy goodness all over the other side.

Then you let it marinate for like 30 minutes, and broil that sucka up. If it tastes like ass, don't blame me, blame my addiction to coke =p

 

[TekDemon]

double pene...uhh I mean post

 

[xSauronx]

Originally posted by: TekDemon
Marinate it in a blend of Coca-Cola(yes coca-cola) and some A1 sauce. Should come out damn near perfect just from that.

Actually, I dunno about the A1 part, but what the hell right? =p

At any rate, Coke is the shiznit as a marinade.

i baked a ham and basted it with coke

damn good stuff, sweet and very juicy.

anyway, the Essence \stuff Emeril LAgasse is always on about is good, i got some at wal mart or some place. rub that on, maybe score very lightly, baste in coke....id prolly try that with the oven method of alton brown, sounds good...i may have to get a couple steaks when i go shopping this week

 

[HeroOfPellinor]

Sirloin? I'd do a marinade of red wine, little soy sauce, olive oil, garlic, white onion, little brown sugar, little worshcheshchire sauce. Might put some flavor into that strip of leather. Supposedly baking them is the way to go.

Personally, I like the short loin cuts like porterhouse or just the new yourk strip.

 

[Demon-Xanth]

Sirloin is a reletively tough cut. If you're going to grill it, rub in a small amount of seasoning salt to loosen it up a bit and bring out the flavor, and cook it closer to the rare side so it doesn't dry out.

 

[loup garou]

I'm not a big fan of sirloins, so I'd probably cube it and make some shishkabobs.

 

[DAPUNISHER]

Originally posted by: werk
I'm not a big fan of sirloins, so I'd probably cube it and make some shishkabobs.

Yeah, to me Sirloin is a recipe meat. Now if you enjoy a good ribeye but want to do something quick and different and get away from the grill for a change give this a go.

Give it a quick rub with sea salt and fresh ground black pepper, cut a couple pockets in it and stick a clove of garlic *peeled of course* in each slit then skillet fry it in a little butter. Now undercook it by a minute or 2 according to how you like your steak as you will be plating and tenting it with foil to keep warm while you make the sauce and it'll cook a bit more like that. Plate and foil tent after removing the garlic, and mince 1 of the cloves. Now deglaze the pan with a 1/4 cup red wine and cook a minute or 2 to reduce. Now reduce the heat to low, add the minced garlic, a tablespoon of Grey Poupon country style dijon mustard, whisk it together and simmer for a minute, then remove foil, pour sauce over steak and enjoy a different flavor for a change :wine:

 

[kenshorin]

All this is making me crave the steak tips that I make...

Take two bottles of Sweet Baby Ray's BBQ sauce (or whatever else you like really) and put it in a crock pot. Add fresh garlic, tabasco, onion, ginger, and whatever else you like really. Allow it to simmer for a few hours, and adjust the additions to taste. Then after the BBQ sauce is all simmery, add the steak tips right into the crock pot... allow them to simmer for a few hours (until the meat JUST BARELY starts to turn)... Take them out and finish them off on the grill. The meat becomes super tender from the crock pot process. Its great, comes out a lot better than standard marinating, the simmering gets whatever sauce deep into the meat, and comes out more tender since it doesn't have to be on the grill as long to be cooked.

 

[iamme]

Originally posted by: DAPUNISHER

Originally posted by: werk
I'm not a big fan of sirloins, so I'd probably cube it and make some shishkabobs.

Yeah, to me Sirloin is a recipe meat. Now if you enjoy a good ribeye but want to do something quick and different and get away from the grill for a change give this a go.

Give it a quick rub with sea salt and fresh ground black pepper, cut a couple pockets in it and stick a clove of garlic *peeled of course* in each slit then skillet fry it in a little butter. Now undercook it by a minute or 2 according to how you like your steak as you will be plating and tenting it with foil to keep warm while you make the sauce and it'll cook a bit more like that. Plate and foil tent after removing the garlic, and mince 1 of the cloves. Now deglaze the pan with a 1/4 cup red wine and cook a minute or 2 to reduce. Now reduce the heat to low, add the minced garlic, a tablespoon of Grey Poupon country style dijon mustard, whisk it together and simmer for a minute, then remove foil, pour sauce over steak and enjoy a different flavor for a change :wine:

that sounds good 😀

 

[iamme]