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Petite Sirloin
Posted on 6/11/26 at 11:48 am
Posted on 6/11/26 at 11:48 am
I’m more of a ribeye kinda guy but the wife bought some petite sirloin. They are choice. Any tips on how to cook them or just grill over hot coals to medium rare?
3
Posted on 6/11/26 at 12:24 pm to lsushelly
Medium rare, and you don't have to cook them fast. Some sear is good though. Albertsons always has those on sale, until we moved we ate that all the time. Sometimes we bring them back when we visit.
Posted on 6/11/26 at 12:44 pm to lsushelly
If you have what I think you have, it's cross-sections of the sirloin cap (picanha). Cook them to an internal temp of 115-120°F (rare) and allow them to rest 15-20 minutes before carving. They have a long carry-over in my experience. Great cut of meat. Top 5 imo.
Posted on 6/11/26 at 4:26 pm to lsushelly
I use them a lot. Made tacos al carbon with some last night because thats the cut I had. Marinated, cooked quickly in a cast iron grill pan. We were pleased with flavor and tenderness. They always seem to turn out tender however I prepare them.
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