forum: Food & Drink

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#1 Fri 12 Jul 13 7:19pm

sergio1972

Forum champ
Occupation NLP Trainer and Coach
From Portugal
Member since Tue 09 Dec 08

Any tips for sirloin?

Hi everybody!

I bought a piece of sirloin, around 1.7 Kgs and I'm planning to roast it for sunday lunch with the family.
Any nice tips out there? I want it medium rare and want to make sure the meat is soft and tender and not dry. Should I marinate it overnight?

Thanks!

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#2 Fri 12 Jul 13 8:10pm

koukouvagia

Forum champ
From New York
Member since Fri 12 Dec 08

Re: Any tips for sirloin?

Sirloin is a surprisingly tender cut of meat.  You do not need to marinate it.  It does well with a strong rub and roasted like a prime rib.  If you overcook it it will be dry, better served medium rare at most, and served in thin slices.

Last edited by koukouvagia (Fri 12 Jul 13 8:11pm)

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#3 Sat 13 Jul 13 4:17am

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Any tips for sirloin?

top sirloing or bottom sirloin?  is it bone in or boneless? It is probably not Tri-tip bottom sirloin  since 1.7 kg seems slightly too large. Tri tip would be a triangular shaped roast, thus tri tip for three points.


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#4 Sat 13 Jul 13 8:30pm

sergio1972

Forum champ
Occupation NLP Trainer and Coach
From Portugal
Member since Tue 09 Dec 08

Re: Any tips for sirloin?

Its bottom sirloin I think. It's a cut that was being used for steaks, I've just decided to buy a bigger piece and roast it.
Its boneless but it still has all that fat on top.
I've had loads of sirloin steaks and its a great cut but I've never cooked a bigger piece and want to make sure it doesnt get dry.
I'm probably gonna rub it with a mix of herbs and spices, fry on both sides to seal it, then off to the oven covered with foil. Im thinking about cooking for 25/30 mins at 220ยบ leave it to rest and use the juices to make a nice thick sauce, what do you think?

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#5 Sat 13 Jul 13 9:56pm

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Any tips for sirloin?

sounds like a plan to me sergio.. I prefer to go with hot to start then slow oven to finish with roasts I do. Sirloin tender enough that it can be truely roasted, as in not submerged in liquid to braise  I will leave the guesses on the timing and temp to you though as I am not sure about how your oven runs.    I use a digital thermometer to gauge with most meat I cook instead of times.  The desitity of meat, shape of meat and amount of fat (not much in sirloin) means that going by time isn't very acurate. .  I would pull a sirloin roast at about 135 F ~57 C in center of thickest part.  and rest for a good 5 to 10 mins for a med to med-rare finish.


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#6 Sun 14 Jul 13 1:46am

Maree

Forum champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Any tips for sirloin?

I do as does Ashen.


"Cook with love and laughter ..."
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#7 Sun 14 Jul 13 3:30pm

koukouvagia

Forum champ
From New York
Member since Fri 12 Dec 08

Re: Any tips for sirloin?

I wouldn't cover it.

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#8 Sun 14 Jul 13 11:59pm

Maree

Forum champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Any tips for sirloin?

koukouvagia wrote:

I wouldn't cover it.

Me either (until resting).


"Cook with love and laughter ..."
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#9 Mon 15 Jul 13 1:59am

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Any tips for sirloin?

I wouldn't cover it automatically, but  since I like to go hot first then finish slow to temp , if it is getting too much colour it might need  a loose piece of foil on top towards the end.


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#10 Mon 15 Jul 13 2:14am

Maree

Forum champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Any tips for sirloin?

Ashen wrote:

I wouldn't cover it automatically, but  since I like to go hot first then finish slow to temp , if it is getting too much colour it might need  a loose piece of foil on top towards the end.

True, but then again, if I was baking/ roasting most things and they were getting too much colour before being cooked (eg a cake), I'd cover them/ it too.

Last edited by Maree (Mon 15 Jul 13 10:52am)


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