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Thread: Throwdown #36: Sirloin Steak

  1. #21
    TVWBB Olympian JimK's Avatar
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    OK, what about ti-tip? Doesn't that come from the bottom of the sirloin?
    ; ; ;

  2. #22
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    I don't do these throwdown things but:

    The sirloin steak is cut from the back of the animal.
    In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin in turn connects to the sirloin tip roast.
    In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.

    Source:
    https://en.wikipedia.org/wiki/Sirloin_steak

  3. #23
    TVWBB Gold Member Pat G's Avatar
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    Quote Originally Posted by JimK View Post
    OK, what about ti-tip? Doesn't that come from the bottom of the sirloin?
    Wondering about this too. Is tri-tip acceptable for this challenge?
    Performer Deluxe(Copper) Genesis Gold B(Redhead) 18WSM 14WSM 22 OTG JJ Q1200 Gas & Charcoal Go Anywhere, Blackstone 17, Vortex, Kettle Pizza, Smoke

  4. #24
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    The Tri Tip Throwdown was done already....
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  5. #25
    TVWBB Gold Member Pat G's Avatar
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    Quote Originally Posted by Jim Lampe View Post
    The Tri Tip Throwdown was done already....
    Glad that's cleared up. I'll be posting the tri-tip I'm cooking tonight in the photo gallery and using the choice sirloins in the freezer for the throwdown.
    Performer Deluxe(Copper) Genesis Gold B(Redhead) 18WSM 14WSM 22 OTG JJ Q1200 Gas & Charcoal Go Anywhere, Blackstone 17, Vortex, Kettle Pizza, Smoke

  6. #26
    TVWBB Hall of Fame Dwain Pannell's Avatar
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    My entry for Throwdown #36:Sirloin Steak is Sirloin with Pepper Mushroom Gravy

    I cubed, seasoned, and browned USDA Choice Petite Sirlion Steak in butter using a cast iron pan over lump charcoal on the Weber Kettle then set aside.

    I melted butter in the same cast iron pan over medium-high heat. Added shallots and mushrooms; sautéed 4 minutes. Added garlic; sautéed 30 seconds. Stirred in soy sauce. Sprinkled flour over mushroom mixture; cooked 1 minute, stirring constantly. Gradually added broth, stirring constantly. Added pepper, salt, and thyme sprigs. Brought to a boil; cooked 2 minutes until thickened. Returned beef to pan; cooked 1 minute until thoroughly heated. Discarded thyme sprigs and served over a bed of egg noodles.

















    Last edited by Dwain Pannell; 08-27-2016 at 06:57 PM.

  7. #27
    TVWBB Platinum Member Dustin Dorsey's Avatar
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    Sirloins and Pinto Beans

    Sirloins and Pinto Beans


    I remember back in the 80's and 90's when animal fat was evil the sirloin was the "heathy" steak because it's so lean an also cheap.


    I got a couple of very lean sirloins from the super market.


    Meanwhile, I cooked up a pot of beans in the crockpot. These cooked for 10 hours.


    Seasoned with salt and Uncle Chris's Gourmet Steak Seasoning.


    "Extra Fancy"


    Fired up the Kettle with KBB. We had a huge rain.


    Sizzlin' Sirloins.


    Resting.


    Plated with Pinto beans.


    Sliced steak.


    A nice bite. The steak turned out great. I like a good sirloin every now and again, even one as lean as this one. I got the bean recipe from the Legends of Texas BBQ Cookbook by Robb Walsh. Thanks for looking.







    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Slow ‘N Sear 2.0, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  8. #28
    TVWBB Hall of Fame Dwain Pannell's Avatar
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    Quote Originally Posted by JimK View Post
    OK, what about ti-tip? Doesn't that come from the bottom of the sirloin?
    Tri Tip is a cut from the Sirloin Primal.

    Quote Originally Posted by Pat G View Post
    Wondering about this too. Is tri-tip acceptable for this challenge?
    ...whether it is acceptable or not is a matter for management to determine.

    Quote Originally Posted by Pat G View Post
    Glad that's cleared up. I'll be posting the tri-tip I'm cooking tonight in the photo gallery and using the choice sirloins in the freezer for the throwdown.
    Clear as mud.
    Last edited by Dwain Pannell; 08-27-2016 at 07:27 PM.

  9. #29
    TVWBB Wizard TonyUK's Avatar
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    Two great looking cooks Dwain & Dustin.
    This is going to be a tough throwdown to win.
    Last edited by TonyUK; 08-30-2016 at 03:28 PM.
    Eat a balanced diet.....a piece of pork belly in each hand.
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  10. #30
    TVWBB Hall of Fame Barb D's Avatar
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    Man so fare we have some fantastic cooks and this is going to be one hard comp to pick out the best. So fare I'd say you are all winners.
    2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe

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