Big Sirloin. WSM.


 
TonyUK

TonyUK

TVWBB Gold Member
Decided to do a Big Sirloin Steak for dinner tonight.

> Meat: 3" 28-Day Aged Black Angus.
> Prep: Dijon Smear, S&P.
> Method: Minion w/Reverse Sear.
> Wood: Mesquite.
> IT: 132F.
> Sear: 3 mins on all four sides.

The Star.
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Salad.
Rocket/Little Gem/Beef Tomatoes/Finely Chopped Red Onion/Finely Chopped Red Chille/Chopped Black Olives/EVOO/Lemon Juice/Grated Halloumi.
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132F IT. (Foiled, wrapped in a towel & rested in a cooler for 15 mins).
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The Sear.
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After a 3 minute sear on all sides & another 15 minute rest, The Carve.
I decided to slice it like a roast. I have carved butter tougher than this!
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This was most probably one of the finest pieces of steak I have tasted. So moist, tender & juicy.
SWMBO loved it also. She said that this would be her last request meal.

Your plate.
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Thanks for looking. :)
 
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Perfection on a plate, I'm with your wife my friend. If you hear about my pending demise I expect to see you with this in hand
 
I obviously have a lot to learn...............what is the green thing on the steak in the first pic?

I have to say I wish I was there to "share"

Chris
 
You're on a "Big" kick Tony. First that Brontosaurus Pork Chop last week and now this killer hunk of Sirloin. Looks absolutely delicious! Another great cook!
 
CGariepy said:
...............what is the green thing on the steak in the first pic?
Chris
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Chris. That green thing is acutally the fat. It's just the reaction to the flash on the camera. The fat was starting to firm up, and come away from the meat. This is due to the 28-day ageing. As you can see I had to hold the fat to the meat with toothpicks.
 
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Ashley Ruthstrom said:
Good looking steak. I going to have to try that. What temp and how long was smoke?...if you don't mind me asking.
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Ashley. As soon as I dumped the lit briqs I assembled the cooker with the meat on the top grill.
The WSM sat solid @ +/- 250F throughout. At 200F I closed the lower vents to half-way. Once at 250F I closed the lower vents to about 1/4" each.
For this size of steak to get up to 132F IT was about 1-3/4 hrs.
 
Cliff Bartlett said:
You're on a "Big" kick Tony. First that Brontosaurus Pork Chop last week and now this killer hunk of Sirloin. Looks absolutely delicious! Another great cook!
Click to expand...

Thanks Cliff.

I find I'm getting much better results using thicker cuts of meat. I call it cooking "Flintstone Style".
 
Wow, that is an impressive piece of meat. Even more impressive is the way you were able to keep the whole thing pink and not getting the outer edges to turn grey. Nicely done!
 
Wow! You give new meaning to "living Large" That looks just great and to get a lean piece of meat like that to be moist and tender is a credit to your skills.
 
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