Sirloin wing rib

[aguycalledadam]

Hello from the UK!
I have got just over a kilo of Sirloin beef wing rib and want to get it on the grill this weekend. How would you approach this for best results? All ideas appreciated!
Thanks

EDIT - I think the USA call this cut something different to the USA so maybe this link would help - https://www.scottbrothersbutchers.co...b-sirloin-4kg/

[RonB]

I don't have any experience with that cut, but I do know I'd dry brine it now to give the salt time to work it's magic.

[aguycalledadam]

Yep Ill be getting salt and pepper on it asap. Thanks

[TheCountofQ]

I never heard of it before either, but from what I gather from a Google search, it appears to be a bone in sirloin, either roast or steak depending on how you decide to cut it up.

I'm guessing since you are looking at 1 kilo (a couple of pounds I think), and part of that being bone, you are planning one big steak, or two smaller ones? How many rib bones are on it?

[aguycalledadam]

It 1 rib bone and all the meat to the next (if that makes sense) so yes one big steak but thinking I may cut into slices to serve

[DeusDingo]

Today I learned: Cows in the UK can fly

[Gooner-que]

I think it is very similar to Cote de Boeuf, but from the sirloin end of the ribs. Reverse sear that steak and enjoy.

[TheCountofQ]

Sounds like you got it under control then. I would either sous vide (maybe not with the bone, as I would be afraid of it puncturing the bag) or reverse sear after slowly (225ish) bringing up to 10-15 (depending on thickness) degrees under desired finished temp. Maybe smoke (keep it white if you do) during the baking stage. If seared in a cast iron pan, I'm a huge fan of deglazing with a small can or so of mushrooms, and pouring on top of the strip afterwards. Serve w/ grilled asparagus and chilled pickled beets. That's just a me thing.....

Is that a dry aged, as in your link?? If so... I am envious. Enjoy, and POST SOME PICS!!

P.S. A bit of granulated garlic is good with the salt and pepper.

[EdF]

Keep in mind that TheCountofQ is thinking in Fahrenheit, and you'll want to convert. But I'd take the approach he's recommending unless you really want steaks (which would be a good thing with the kind of aging it's had).

[TheCountofQ]

EdF, I guess I'm a bit confused. Assuming it is pretty thick, @ 2lbs, and being just one rib not able to cut into two bone in steaks. How would you change this method for steak vs roast (as I think you think I was discussing roast)?? Thanks for the "metric conversion" catch!!

[EdF]

I'd just roast it myself.

[jgg85234]

I guess they're more mature. Who would have thought that a sirloin tip would grow up into a wing, so the cow could fly

Kidding aside, I think that is the equivalent of what is a sirloin tip roast in the US. That means it's very lean (little or no marbling).

They are suggesting roasting it. So, a slow cook up to about 46C (115F), and then a quick reverse sear should give you an excellent meal. Don't know your preferences, but I would keep it to the rare side of done (under 55C) for the best taste and texture.

And welcome to the pit from Phoenix, AZ.

Best regards,
Jim

[kmhfive]

Welcome! I have no good recommendations as I'm new too. But, I'd love to see how it turns out.

[aguycalledadam]

For anyone interested here's what I'm cooking later on

[HawkerXP]

Now that's a slab o beef! Good luck!!

[EdF]

Now isn't that pretty!

[aguycalledadam]

This is how it ended up. Pretty happy with the results despite a bit of a nightmare cook (1 cent fell off making temperature regulation a bit more dramatic than normal)

[TheCountofQ]

Excellent!!

[Breadhead]

Good cook. Nice crust. I bet it tasted great.👍

[Butchman]

Looks like ribeye or prime rib to me!

[kmhfive]

Looks delicious! Good job.