Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Thoughts for a monster sirloin steak?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • EasyMoney
    Club Member
    • Sep 2016
    • 32
    • Western Maryland
    • 22" Weber kettle grill, Slow N Sear, SnS grill grate, thermapen, two ET-732s.

    Thoughts for a monster sirloin steak?

    Picked up this massive (5.11 lb) sirloin steak from my local meat dude. Came off a 1370 lb pet steer. Meat dude said you could scratch his leg and he'd lift it so you could get in there deeper. He walked into the trailer without any coaxing. Long story short, this was a big happy animal. Beautiful marbling. Usually we thin slice sirloins and turn them into Philly cheesesteaks, but I feel like this piece is destined for something greater. Any thoughts or suggestions?
    Attached Files
  • HawkerXP
    Club Member
    • Jul 2016
    • 6393
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    You could send that hunk of meat and a couple of them Delirium beers to me. I promise to tell the truth and nothing but the whole truth.

    Comment


    • EasyMoney
      EasyMoney commented
      Editing a comment
      Hahaha. It's actually Perpetual IPA in a Delirium glass. The glass has a little elephant etched above the stem that creates nucleation points for the carbonation. In other words a column of bubbles right in the center of the glass. I might need help eating the big ol' piece of beef. Cruise on up to Washington County, MD. =)
  • Red Man
    Club Member
    • May 2018
    • 1291
    • Western Washington

    #3
    Is there a fat cap on the other side? That kinda looks like a Picanha.

    Comment


    • EasyMoney
      EasyMoney commented
      Editing a comment
      I'd like to treat it like a Picanha, which if I'm lucky enough to find, I cook on the rotisserie. I think this guy is too big though.
  • Nate
    Banned Former Member
    • Apr 2015
    • 3794
    • Quarantined

    #4
    Daaaaaaaang!

    Comment

    • mountainsmoker
      Banned Former Member
      • Jun 2019
      • 1815
      • Bryson City, NC

      #5
      Okay, decay. That monster looks to be in the 3" range. To me it is reverse sear time. Take it till about 110+115 then a screaming hot fire to sear it to 130. Go no further than med-rare or under 125. You will have enough meat to feed 5-8 people. I see a little trimming you can do, but not much. Do a dry brine 1/2 oz. per pound or a little of 2.5 oz. for that hunk of meat and do it for 2-3 days. Having dry brined you only need pepper and maybe a rub with garlic cloves. Once you take it off the fire let it rest to equalize the temperature for about 10-15 minutes and slice and serve.

      You can make Phillies from the left overs.
      Last edited by mountainsmoker; September 21, 2019, 07:59 PM.

      Comment


      • EasyMoney
        EasyMoney commented
        Editing a comment
        I had the same thoughts. It's just the wife and I so there will definitely be some leftovers, and keeping it simple with just salt and pepper would leave the door open for Phillies.
    • Troutman
      Club Member
      • Aug 2017
      • 7834
      • 1521

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #6
      All I know is meat dudes rule ...

      Comment


      • EasyMoney
        EasyMoney commented
        Editing a comment
        Yep. He's a good guy to know. We bought enough from him at the farmers market that he gave me his cell number. Turns out he's only about 10 minutes away, which is amazing cause we're in the middle of the woods. We live closer to the meat dude than the grocery store. =)
    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 4490
      • Stockholm, Sweden

      #7
      I'm with mountainsmoker on this one. I love a big fat sirloin, and reverse sear is THE way to go. Don't slice it thin, cook it and enjoy it like you would a big Porterhouse.

      Comment

      Announcement

      Collapse

      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}