how to cook ribeye steak? (fish, soy, broiling, pan)
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I personally am not a fan of sirloin, so I would slice it thin lengthwise, pound it, salt/pepper and sear it on both sides in sizzling hot pan. Serve it in sandwiches. Or slice it thinly and marinate in a bulgogi marinade and grill it quickly.
I do not like ruining good meat with other flavors. I would salt and pepper it, crank up the heat in a cast iron pan, sear the heck out of both sides. Rest it a few minutes, and finish off with some herb and garlic butter.
I do not like ruining good meat with other flavors. I would salt and pepper it, crank up the heat in a cast iron pan, sear the heck out of both sides. Rest it a few minutes, and finish off with some herb and garlic butter.
I think I'm just going to do that, if family wants additional condiments than they can add them later.
I love the flavor of beef,,, and sirloin steaks have a great flavor by itself..
but , for something different
id bring steak to room temp
then grill in a mix of bbq and a-1 sauce,,,
I am truely my dad's daughter, he always said the best flavored steak was top sirloin and you know what? I feel about the same. As for sirloin and not top sirloin, I do find it a little tough unless it is marinated for quite awhile. Of course you would know, you know about everything there is to know about meat.
I've never made it; have had it in several restaurants. I never cook steaks at home. At least three local restaurants do it better than I ever would. They clean up the debris also.
I prefer all steaks seared in a pan with butter, then briefly finished in the oven. Usually no topping or flavoring, but occasionally a pat of herbed butter or crumbles of gorgonzola or sauteed mushrooms.
I'm more likely to go ribeye than sirloin, though.
I am truely my dad's daughter, he always said the best flavored steak was top sirloin and you know what? I feel about the same. As for sirloin and not top sirloin, I do find it a little tough unless it is marinated for quite awhile. Of course you would know, you know about everything there is to know about meat.
since you brought this up
top sirloin as you know is different than sirloin strip
top sirloin comes from the top butt (sirloin) and is a large diameter steak, that can be cut many different ways ..
however it does have a distinct velvety flavor,,,particularly the cap/coulotte steak
I know terminology is different in different parts of the country,,,but the smaller steak sirloin about the size if a rib eye is called a sirloin strip and this is a top sirloin below
I am truely my dad's daughter, he always said the best flavored steak was top sirloin and you know what? I feel about the same. As for sirloin and not top sirloin, I do find it a little tough unless it is marinated for quite awhile. Of course you would know, you know about everything there is to know about meat.
I don't know it all but I do train meat managers and butchers everyday
and I put on meat training seminars for hundreds of store managers and owners
that's why I take such exception to the folks coming on here and dumping on meat
Not a fan of sirloin. Anything labeled "sirloin" when we get our cow every year is sliced for jerky.
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