How would you cook this sirloin roast?


 
Chris Allingham

Chris Allingham

Administrator
Staff member
I've got a couple of ideas, but wondering what you would do with this nice piece of meat? Rubbed with what? Cooked at what pit temp? Cooked for how long? Cooked to what internal temp? How served?

Your comments may influence how I cook this guy. :wsm:

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I've never had a sirloin steak but I used to see them all the time on this board - I'd cut a couple of 1.75 inchers off of it while I decided what to do with the rest
 
Any number of ways to do it. As Clint said, you could cut it into steaks and grill them. Or slow roast it and cut into thick slices like a Prime Rib (though nowhere near as tender). Or slow roast then thin slice for Roast beef. If you do either of the latter, I'd rub with olive oil (or Lea and Perrins Thick) then hit it hard with coarse ground pepper, kosher salt, onion and garlic powder. Smoke it at 225ish to an internal temp of 120ish. Pull it, stoke your fire and get it as hot as you can then put the roast back on and roll it around to get a crispy crust on the outside for a nice reverse sear.


Another option is to get crazy and make a huge batch of Korean Bul Go Gi. Slice thin, soak in a bul go gi marinade, then grill directly over hot coals. Serve with lettuce wraps, rice and kimchi. Would be an awesome time if you could do it outside on a table top on a SJ or GA.
 
Chris,

If that beautiful hunk of cow were mine would slather it with Creole Mustard and a savory rub (Montreal Steak maybe) and then reverse sear it (over an aluminum pan to catch juices) to an internal of about 115 and then direct to 135 internal with a 20 minute rest under foil for a medium rare presentation. Alternatively I might spin it up on my rotisserie prepared as above until I reached 130 internal, pull and rest as above. Either way, I would slice it thin and serve it with pan gravy (made form the juices), grilled asparagus, and a loaded baked potato all backed by a good Merlot. Hope you enjoy however you cook it...

Regards,

John
 
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Low n Slow? or Is it possible to slice it raw/frozen and then almost make it like a gyro meat style?

kinda like this: Al Pastor If you build it, they will eat.


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Chris Allingham said:
I've got a couple of ideas, but wondering what you would do with this nice piece of meat? Rubbed with what? Cooked at what pit temp? Cooked for how long? Cooked to what internal temp? How served? Your comments may influence how I cook this guy. :wsm:
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That's a beauty, I'd be tempted to cut it into steaks and seer them on the grill. However there's been a couple really nice cooks that would do it justice.

http://tvwbb.com/showthread.php?57402-My-Super-Bowl-Contribution
http://tvwbb.com/showthread.php?57118-Big-Sirloin-WSM
http://tvwbb.com/showthread.php?47614-Rotisserie-Sirloin-Tip-Roast
http://tvwbb.com/showthread.php?44940-Sirloin-Tip-Roast
http://tvwbb.com/showthread.php?37166-Sirloin-tip-roast-and-verbs
 
I just bought one about a month ago and broke it down. I got two small roasts out out of and enough beef tips for two meals.
 
I like Dave's idea about slow roasting. I have a rub I use on beef tenderloin that I would use. It has coffee, ancho chili pepper, and porcini powder.
 
John Solak said:
I just bought one about a month ago and broke it down. I got two small roasts out out of and enough beef tips for two meals.
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I like this idea. I like the idea of beef tips and to me, the roasts are basically a form of steak so you could do a reverse sear on them and cut thick or do the thin cut and make sandwiches. Be sure to show us some pics once you decide. Not a typical cut of meat for this forum, so this will be interesting.
 
I think I'd have to cut some steaks from it too. Around 1.25-1.5". S&P let it set till the salt soaks in. Grill 4mins each side then indirect to finish at around 140°IT.
 
You definitely don't want to cook it past medium. I love to grill sirloin caps to mid rare. I'm a traditionalist in that Salt, pepper and garlic is good enough for me. A little melted butter and sometimes melted blue cheese.
 
David C said:
You definitely don't want to cook it past medium. I love to grill sirloin caps to mid rare. I'm a traditionalist in that Salt, pepper and garlic is good enough for me. A little melted butter and sometimes melted blue cheese.
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This sounds good to me :)
 
I have no idea I've never cooked anything like that. I do feel that sirloin cooked past medium rare tends to get tuff. I'm sure going to watch this tread to see how you cook that monster up Chris.
 
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