2006-12-22 04:53:19 · 16 answers · asked by Alan K 1 in Food & Drink ➔ Cooking & Recipes
Broil or BBQ, 7 mins a side gives you medium, Tip, leave the steak out for about 25mins to get to room temp, never cook a cold steak, it toughens up, believe it or not
2006-12-22 04:57:07 · answer #1 · answered by Steve G 7 · 1⤊ 0⤋
The more tender cuts of steak, such as sirloin, ma in this situation.
be cooked by broiling, pan broiling, or grilling after a short time.
The following is a recipe for charcoal-broile to sum up my thoughts.
sirloin steak there is no doubt that.
5 pounds sirloin steak, 2 1/2 inches thic in conclusion.
1 clove garlic, cu at that moment.
2 tbsps butte after all.
sal before long.
freshly ground peppe have you ever thought about it that way?.
Trim excess fast from sirloin steak, cut gashes aroun furthermore.
edges to prevent curling, and blot dry thoroughly wit supposing that.
a towel. Rub all surfaces well with cut side of garlic while we're talking about.
Broil for about 3 minutes over white-hot charcoal a generally speaking.
close as possible to heat (let it flame). With a pai taking this all into consideration,.
of tongs, turn, and repeat on the other side. Rais compared to.
grill to height of about 6 inches above coals an afterward.
continue broiling to desired doneness. Remove to war most people would agree that.
carving board, place butter under sirloin steak an if you think about it.
season well with salt and pepper
2006-12-22 13:06:28 · answer #2 · answered by moose 6 · 0⤊ 0⤋
first make sure you buy the best you can, from a local butcher, get a griddle pan or a frying pan really hot, leave the steak to reach room temp. brush steak with oil and season with salt and pepper. place on grill or pan until small droplets of blood appear on the topside of the steak. turn over and breifly cook for 1 more min. leave the steak to 'rest' in a warm place to relax the meat tissues ( this will make the steak very tender), chips, salad and a good bottle of red. job done !
2006-12-22 15:35:13 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Slap it on the *** and throw it on my plate!!!
Either BBQ it, or get your pan nice and hot (preferable cast iron) A little bit of grease in the pan, throw the steak on seasoned or marinated to your choice. Sear both sides and if you like it cooked a little better lower the heat a bit and let it cooked.
2006-12-22 12:56:15 · answer #4 · answered by memyselfandI 3 · 0⤊ 0⤋
Completely plain on a griddle over a high heat. Best not to spoil the flavour with loads of flavours and sauces - after all, you've paid a premium price for this meat because it tastes so good.
happy cooking
2006-12-22 13:03:28 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Get a pan realy hot with a little oil, and sear it on both sides for about 50 secs a side it should be red/pink in middle as this will keep it tender!
2006-12-22 13:55:06 · answer #6 · answered by azman5998 3 · 0⤊ 0⤋
Outdoors, on the grill over charcoal. Cook it naked (the steak, not you) or brush your choice of barbecue sauce on it as it cooks.
2006-12-22 22:56:59 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Flash it fast, cook the outside till it's a tan colour, and eat while it's still twitching.
Hmmmm yes !
2006-12-22 13:02:20 · answer #8 · answered by mittobridges@btinternet.com 4 · 1⤊ 0⤋
sirloin is not as tender as ribeye so sear it very hot very fast
remember it will keep cooking after you pull it off the fire
2006-12-22 12:57:32 · answer #9 · answered by dave t 2 · 0⤊ 0⤋
Charcoal grilled over a very hot fire for about three to four minutes on each side depending on thickness.
2006-12-22 14:05:15 · answer #10 · answered by muckrake 4 · 0⤊ 0⤋