On Jul 22, 8:27*pm, Bobo Bonobo® > wrote:
> On Jul 22, 7:17*pm, Nikhil Patel > wrote:
>
> > I have bought a boneless Loin Sirloin steak but don't know what to do
> > with it. I checked some of the recipes online but they are all using
> > much smaller sirloin steaks. Mine is more than 1.75" thick and weighs
> > a little more than 2lbs. Does that mean mine is actually not a sirloin
> > steak? How do I cook this thing? Does any of you have any easy recipes.
>
> If you have a charcoal grill, grill it. *If you have a gas grill,
> grill it. *Not as good as wood/charcoal, but fine. *If no outdoor
> grill, then pan sear it or broil it. *1.75" is a good thickness for a
> sirloin, assuming you like beef rare. *Apply black pepper to the
> surfaces, especially onto any fat, and go for it. *If you like beef
> well done, you bought the wrong thickness of sirloin.
>
> --Bryan

Would it work if I cut it into smaller pieces before pan searing? I
like beef well done.

On Jul 22, 7:32*pm, good_man > wrote:
> On Jul 22, 8:27*pm, Bobo Bonobo® > wrote:
>
>
>
> > On Jul 22, 7:17*pm, Nikhil Patel > wrote:
>
> > > I have bought a boneless Loin Sirloin steak but don't know what to do
> > > with it. I checked some of the recipes online but they are all using
> > > much smaller sirloin steaks. Mine is more than 1.75" thick and weighs
> > > a little more than 2lbs. Does that mean mine is actually not a sirloin
> > > steak? How do I cook this thing? Does any of you have any easy recipes.
>
> > If you have a charcoal grill, grill it. *If you have a gas grill,
> > grill it. *Not as good as wood/charcoal, but fine. *If no outdoor
> > grill, then pan sear it or broil it. *1.75" is a good thickness for a
> > sirloin, assuming you like beef rare. *Apply black pepper to the
> > surfaces, especially onto any fat, and go for it. *If you like beef
> > well done, you bought the wrong thickness of sirloin.
>
> > --Bryan
>
> Would it work if I cut it into smaller pieces before pan searing? I
> like beef well done.

You could cut it up and stir fry it, but I'd cut it across the grain,
basically making it into two steaks, both a little less than an inch
thick, then pan cook it. Use some oil or rendered fat in the pan, and
don't cook too hot. Well done should be cooked more slowly. You
might consider salting, peppering and flouring it first. That's what
my mother did with round steak that she cooked well done. If you are
used to well done beef, then you know that it is always pretty chewy.
Next time buy thinner steaks, much thinner for pan cooking well done.

--Bryan

Bobo Bonobo® wrote:
>
> You could cut it up and stir fry it, but I'd cut it across the grain,
> basically making it into two steaks, both a little less than an inch
> thick, then pan cook it. Use some oil or rendered fat in the pan, and
> don't cook too hot. Well done should be cooked more slowly. You
> might consider salting, peppering and flouring it first. That's what
> my mother did with round steak that she cooked well done. If you are
> used to well done beef, then you know that it is always pretty chewy.
> Next time buy thinner steaks, much thinner for pan cooking well done.

Or run it through a meat grinder, though this
cut is probably too lean to make hamburgers
or meatballs. Maybe if you added breadcrumbs
and eggs or something, you could make meatballs.

It's just not a very interesting cut of meat.
It's main feature is that it is cheap.

On Jul 22, 7:58*pm, Mark Thorson > wrote:
> Bobo Bonobo® wrote:
>
> > You could cut it up and stir fry it, but I'd cut it across the grain,
> > basically making it into two steaks, both a little less than an inch
> > thick, then pan cook it. *Use some oil or rendered fat in the pan, and
> > don't cook too hot. *Well done should be cooked more slowly. *You
> > might consider salting, peppering and flouring it first. *That's what
> > my mother did with round steak that she cooked well done. *If you are
> > used to well done beef, then you know that it is always pretty chewy.
> > Next time buy thinner steaks, much thinner for pan cooking well done.
>
> Or run it through a meat grinder, though this
> cut is probably too lean to make hamburgers
> or meatballs. *Maybe if you added breadcrumbs
> and eggs or something, you could make meatballs.
>
> It's just not a very interesting cut of meat.
> It's main feature is that it is cheap.

Not interesting, but very nice if you like rare beef. A 1-3/4" thick
sirloin is right up my alley. I'd put it on the grill over wood, or
charcoal/wood.

--Bryan

On Jul 22, 5:58*pm, Mark Thorson > wrote:
> Bobo Bonobo® wrote:
>
> > You could cut it up and stir fry it, but I'd cut it across the grain,
> > basically making it into two steaks, both a little less than an inch
> > thick, then pan cook it. *Use some oil or rendered fat in the pan, and
> > don't cook too hot. *Well done should be cooked more slowly. *You
> > might consider salting, peppering and flouring it first. *That's what
> > my mother did with round steak that she cooked well done. *If you are
> > used to well done beef, then you know that it is always pretty chewy.
> > Next time buy thinner steaks, much thinner for pan cooking well done.
>
> Or run it through a meat grinder, though this
> cut is probably too lean to make hamburgers
> or meatballs. *Maybe if you added breadcrumbs
> and eggs or something, you could make meatballs.
>
> It's just not a very interesting cut of meat.
> It's main feature is that it is cheap.

Take it back and get a couple tenderloins.