Costco had some USDA prime top sirloin. Not super marbled or anything but for $4.99, I had to pick some up.
What is the best method to cook top sirloin? The thickness is a good 1.5-2 inches.
Thanks!
Zhi,
Our Costcos just recently started getting the USDA Prime Top Sirloin as well. For the coin, I think that it is a freakin’ steal. Loads of beefy flavour and extremely tender…at least what I have had so far.
Two different preparations so far:
Inside on a Calphalon non-stick saute pan. Bring the beastie to room temp and rub with EVOO. Give it a good dosing of coarse salt. Preheat the pan to medium. Toss the steak in and let it sear for three minutes, flip and go another three, flip and another three and then flip again for another three minutes. A total time of twelve minutes yielded a perfect medium rare with a very nice crust. Since there is no dry age on these, it does take a bit longer than Flannery to cook. Of course you could use cast iron or stainless, just keep the heat medium so you don’t get too much smoke.
Outside on the grill, my version of Steak Florentine. In a mortar and pestle, make a paste of EVOO, fresh rosemary, fresh garlic, pepper, lemon zest and a pinch of salt. Rub the paste on the steak to cover both sides. Allow to marinate in the fridge for four to six hours. Take the steak out of the fridge and allow to come to room temp. Using a soup spoon, scrape all of the marinade off of the surface of the steak (you don’t want burnt garlic and rosemary…ugh). Since the oil will still be on the critter, no need to use any more. Give it a good amount of coarse salt and hit your preheated grill outside. Full throttle, the bigger sirloins take about four to five minutes per side, so only flip them once on the grill.
Hope this helps.
Bill,
forgive my ignorance…
what is EVOO please
What P-Rob said. And I couldn’t let this opportunity pass…
P-rob,
ASTYSM (Ah…Sooo…Thank You So Much)
It’s the most annoying acronym ever, but only when used vocally, and especially when it comes from the horse voice of RayRay…