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Sirloin Steak
Posted on 8/31/26 at 12:27 pm
Posted on 8/31/26 at 12:27 pm
I saw some posts about people loving sirloin, so I decided to try it. Been a NY strip and Ribeye guy my whole life.
Cut from a whole cap, dry brined on a rack in the fridge for 4 hours, let it come up to room temperature before grilling in direct heat until 120 and rested to 125. It was very good and tender.
Thank you for the recommendation!
Cut from a whole cap, dry brined on a rack in the fridge for 4 hours, let it come up to room temperature before grilling in direct heat until 120 and rested to 125. It was very good and tender.
Thank you for the recommendation!
1
Posted on 8/31/26 at 12:29 pm to DonJuanDaMiles
Looks great.
Sirloins make great cubes for kebabs too. I usually like to do that when they are on sale.
Sirloins make great cubes for kebabs too. I usually like to do that when they are on sale.
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