sirloin

RE: sirloin (trayguy)

Sun, 31 Dec 2006 15:32:15 GMT

THE SALTGRASS STEAKHOUSE here as a special solution on their steaks and it tastes delicious. They also put a garlic butter on their steaks and it makes them even better. I wish you luck.

RE: sirloin (mayor al)

Tue, 28 Nov 2006 08:22:31 GMT

I thought this recipe might fit here!!

Gracie Allen's Classic Recipe for Roast Beef

1 large Roast of beef

1 small Roast of beef

Take the two roasts and put them in the oven. When the little one burns, the big one is done

RE: sirloin (CajunKing)

Mon, 20 Nov 2006 15:04:47 GMT

quote:
Originally posted by xannie_01

ann,
trust me; grilling out in freezing weather is a guy thing.

I resemble that remark

My grill is used year round. the coldest I have ever grilled was about 4 years ago when it was -12 out, it was fine until the wind started to blow (dropping the feels like temp to about -40)

My grill sits out on my porch, not very protected at all and is totally covered in gravel dust right now (they just "fixed" my street)

RE: sirloin (ann peeples)

Mon, 20 Nov 2006 07:10:54 GMT

I am in total agreement about the taste of grilled food all year round.Its just something I have never done...

RE: sirloin (John A)

Mon, 20 Nov 2006 06:58:44 GMT

A friend use to spread peanut butter on tough steaks, they came out great.

John

RE: sirloin (MilwFoodlovers)

Sat, 18 Nov 2006 20:30:16 GMT

Since you already made the steak I won't attempt to directly answer your question but lately on ordinary type steaks I use my Jaccard and place in my Foodsaver vacuum container (one of my better purchases). I make up a Dale's type marinade (which I can't find in Milwaukee) of some soy sauce, Lea & Perrin's, (Maggi's works ok too) powdered ginger, onion, garlic and paprika and brush some on (I don't want it swimming in liquid) and let the vacuum do its magic. It's not Coerper's 5 O'Clock quality but it beats most places one goes out to. Btw, I use my gas , charcoal grills and electric smoker pretty much year round. Maybe it is a guy thing but I think food done outside in our "wonderful" Wisconsin winter weather tastes better then than in, say, July.

RE: sirloin (ann peeples)

Sat, 18 Nov 2006 17:47:16 GMT

I was thinking just that thought,xannie!!

RE: sirloin (PapaJoe8)

Sat, 18 Nov 2006 17:43:15 GMT

Not for this guy yall! Between my indoor grill, and the pan, and the oven, and a pot of chili to cook, I'll leave the freezing outdoor grilling to Michael!
Joe

Oh, under about 50f. is considered kinda freezing here in N. Texas, right Xannie?

RE: sirloin (xannie_01)

Sat, 18 Nov 2006 17:36:55 GMT

ann,
trust me; grilling out in freezing weather is a guy thing.

RE: sirloin (ann peeples)

Sat, 18 Nov 2006 17:28:27 GMT

I knew you were going to respond Mr.HoffmannI guess I am just not that die hard kind of grillmeister...

RE: sirloin (ann peeples)

Sat, 18 Nov 2006 17:25:19 GMT

I actually like a steak marinated sometimes-I use a mixture of wine vinegar,sesame oil,soy sauce,a bit of spicy mustard,garlic and chopped onion.Works well on a sirloin,but is also wonderful for a chuck roast(overnight marinading)when I want to throw it on the grill..

RE: sirloin (Michael Hoffman)

Sat, 18 Nov 2006 17:20:18 GMT

I glad you enjoyed your steak, but I am puzled about one thing. I'm in Ohio, but I'm from New England. I grill all winter long. Heck, I'd be grilling outside if I lived at the North Pole. Never let wind, rain, snow or cold stop you from grilling outside.

RE: sirloin (PapaJoe8)

Sat, 18 Nov 2006 16:08:53 GMT

I marinate sometimes in jalapeno juice and soy sauce, only when I'm going to grill. It does not work well for pan frying for some reason. Someone here at roadfood said that marinade would also tenderize. I just do it for the flavor. MMM, I can drink the stuff! Befor I put it on the steak!!!
Joe

RE: sirloin (GCD1962)

Sat, 18 Nov 2006 15:20:06 GMT

A steak actually can be made more tender by marinating it (I'm not saying it's better though). Long time ago in New York there were dozens of "Tad's" steakhouses. Tad's used to buy really cheap tough beef and would marinated it for a few days in a solution that actually contained a small amount of bleach to help tenderize the meat. It did make them easier to chew, but it was still a lousy steak!

RE: sirloin (PapaJoe8)

Sat, 18 Nov 2006 11:30:07 GMT

Great Ann! hey, how was it? Years ago a friend taught me that olive oil trick for fish. I figured if it worked so well for fish, why not steak? I am not sure why th oil on the steak and not in the pan works so different but it does. Roasted galic, mmm, even beter than my easy way garlic powder. My ad would always cut holes and stuff the steak w/ garlic, oh, and jalapeno. Man those were good! He did that whan grilling though.

Twin, I know your way works better for a thicker cut of meat. I do the same. Thin cuts I just cook in the pan.

Michael thanks for the info. I mix things with butter but have not tried like you said, good idea. I used to have a grill pan but stoped using it and gave it away for some reason??? Maybe I just like the crust a regular pan makes on a steak. Now I wish I had my grill pan back, especially for dogs and sausages.

I have an indor grill that works great. It has a lid that makes a big difference. It's a d Delonghi (spelling?). I only use it when cooking for a crowd. The pan fry is so easy and still good.
Joe

RE: sirloin (ann peeples)

Sat, 18 Nov 2006 10:48:00 GMT

Thanks for all the advice..I ended up letting the steak come to room temperature,brushed it with olive oil,sprinkled some roasted garlic on it and fresh ground pepper.I then pan fried it.What a wonderful treat!!!And we retired the grill because of our weather here in Wisconsin-I really dont have a place to be a bit protected from the elements...

RE: sirloin (Twinwillow)

Sat, 18 Nov 2006 10:44:47 GMT

quote:
Originally posted by plb

quote:
Originally posted by twinwillow

Originally posted by plb

Is it really prime? Prime is hard to find at retail. Central Market here carries it, but it is $29.99 per pound. That would make a good thick sirloin up towards $100.

Curious. Is your Central Market an HEB store? I thought they were just in Texas.

Yep! I'm now a Texan.
[/quot

Welcome, to the best state of the 50.

RE: sirloin (plb)

Sat, 18 Nov 2006 10:18:31 GMT

quote:
Originally posted by twinwillow

quote:
Originally posted by plb

Is it really prime? Prime is hard to find at retail. Central Market here carries it, but it is $29.99 per pound. That would make a good thick sirloin up towards $100.

Curious. Is your Central Market an HEB store? I thought they were just in Texas.

Yep! I'm now a Texan.

RE: sirloin (agnesrob)

Sat, 18 Nov 2006 08:34:25 GMT

Ann, how was that steak? How did you prepare it?

RE: sirloin (John A)

Sat, 18 Nov 2006 07:08:30 GMT

quote:
Originally posted by plb

Is it really prime? Prime is hard to find at retail. Central Market here carries it, but it is $29.99 per pound. That would make a good thick sirloin up towards $100.

Best I can get around here is Choice I would love to get hold of a couple of Prime Rib Eyes.

Ann,

Even if it's Choice, Sirloin should not need tenderizing. When I do tenderize I use a Jaccard tenderizer, very carefully.

John

RE: sirloin (Twinwillow)

Sat, 18 Nov 2006 01:03:47 GMT

quote:
Originally posted by plb

Is it really prime? Prime is hard to find at retail. Central Market here carries it, but it is $29.99 per pound. That would make a good thick sirloin up towards $100.

Curious. Is your Central Market an HEB store? I thought they were just in Texas.

RE: sirloin (Twinwillow)

Sat, 18 Nov 2006 00:37:54 GMT

I like to take a thick (1 1/2") "prime"or well marbled "choice" ribeye or strip and rub a little grapeseed oil on it with a good amount of fresh cracked pepper and kosher salt and put in my (very hot) pre-heated French black steel pan and sear about a minute on each side and then take the pan and put it in a 550 degree oven about on the middle shelf for about 4-5 minutes to medium rare.
Then, let it rest about 5 minutes before cutting in to it.
Please! No ketchup. Save the ("new" Hunts) ketchup for the steak fries I hope you have made.
BTW, After eating Heinz ketchup for the last 66 years, I tried the new Hunts ketchup and declare it-better! You have to try them side by side to tell the difference. The Heinz has a cloying sweet taste that the Hunts does not have.
Try them side by side and see for yourself. Hey, a new topic!

RE: sirloin (ScreenBear)

Fri, 17 Nov 2006 22:15:43 GMT

I'd just broil it and have it with plenty of ketchup. Isn't that how everyone eats it?
The Bear

RE: sirloin (plb)

Fri, 17 Nov 2006 22:15:36 GMT

Is it really prime? Prime is hard to find at retail. Central Market here carries it, but it is $29.99 per pound. That would make a good thick sirloin up towards $100.

RE: sirloin (Texianjoe)

Fri, 17 Nov 2006 21:17:26 GMT

quote:
Originally posted by PapaJoe8

Oh, and I always put some butter on the steaks after they are cooked.

Michael, what is compound butter and how do you use it? And, do you think a grill pan does way beter than a reg skillet?

Joe, would Canadian seasoning be like Montreal seasoning? That tomato juice trick sounds interesting but I would not know obout clarified ether.
Joe

I'm sorry, yes that is what I ment.

joe

RE: sirloin (fabulousoyster)

Fri, 17 Nov 2006 20:59:49 GMT

I would broil that, only rub butter on the top of it, you could pepper it but salt it after its done. Depending on how you like it, I like it medium, and if its 1-2 inches thick, you could broil it between 15-30 minutes, turn every 5 minutes.

RE: sirloin (Adjudicator)

Fri, 17 Nov 2006 20:19:13 GMT

Wanting to help; but need you to describe steak more as to size & thickness. Best way I know of is to start off in frying pan & finish off in broiler. This method VERY tricky, though. Don't EVER use butter as a frying medium, though, as that will likely cause a fire. Peanut oil is a much better choice for searing in the pan. My choice would be a 1.5 to 2 " thick boneless cut, seasoned only with fresh coarse ground pepper (a LOT) and a bit of kosher salt. I heat up my iron pan to (as hot as possible) & sear steak on each side about 45 seconds to one minute per side. As for me, that's about it. I've got a nice crusty side to each side of the steak with a nice, rare middle. Add to that a baked 'tater, a simple but good salad, and some crunchy garlic bread and viola! Valhallia!!!!!

Steak sauce of ANY kind is VERBOTTEN!!!!

RE: sirloin (Michael Hoffman)

Fri, 17 Nov 2006 19:57:50 GMT

A compound butter is butter that has some sort of herbs or spices mixed in. I make one using garlic, another with both garlic and basil, and, well, it can go on and on. You soften the butter,mix in the herbs, then roll it into a log and freeze it. Then, you just cut slices to top, say, a steak.

Oh, and about grill pans -- I prefer them, but they certainly are not necessary.

RE: sirloin (PapaJoe8)

Fri, 17 Nov 2006 19:41:13 GMT

Oh, and I always put some butter on the steaks after they are cooked.

Michael, what is compound butter and how do you use it? And, do you think a grill pan does way beter than a reg skillet?

Joe, would Canadian seasoning be like Montreal seasoning? That tomato juice trick sounds interesting but I would not know obout clarified ether.
Joe

RE: sirloin (Michael Hoffman)

Fri, 17 Nov 2006 19:08:35 GMT

quote:
Originally posted by annpeeples

Need the advice of all my fellow Roadfooders...I have a beautiful prime sirloin.I do not want to marinate it but do wish to tenderize it before cooking.And,what best way to cook it-fry in a pan ala Julia Child,or broil(grill is retired for the season)Any and all advice welcome as I would like this tonight!!!!!!!!!

Marinating a steak won't tenderize it. If you have a USDA Prime steak it won't need tenderizing. Brush that sucker with olive oil, some crushed garlic, a little freshly ground black pepper and, if you have a grill pan, grill it on the stovetop. If you don't have a grill pan then go ahead and use a regular skillet. You might want to use a compound butter, if you have the time to make it, and salt the meat after you've turned it over.

I stopped broiling steaks about 172 years ago. But I do have a question. Why would you "retire" your grill?