SteveFord
A-List Customer
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- 481
You guys are making me hungry.
Time to heat up some leftovers, later!
Time to heat up some leftovers, later!
Pair of thick cut Pork chops, pan seared in bacon grease. Spicy jalapeño salad and brown rice.
Lately I’m trying to eat leaner cuts. I’m a boneless ribeye man by all accounts. My absolute favorite cut bar none and I eat A LOT of red meat. I’ve been trying to trick my tastebuds with some sirloin steaks, salted like a bag of ballpark peanuts and fried in a 1/2” of bacon grease. While 85% of the cut seems to take there’s always a small amount of tough meat left (tank gets to eat that). Anybody have a good marinade that isn’t too overly flavored ( salt, pepper and butter are all I usually use) for sirloin? I’m working with 3/4 pounders and I haven’t tried beating them prior to cooking yet, mainly b/c of time. If anybody has a “throw it in a bag for 24hrs” recipe I’d love to hear it.
I’ll give that a go! It’s funny, I’ve noticed that I get a little more variation on the “toughness” with sirloin over say a ribeye or strip. I know that sirloin is less fatty and that’s why but I’ve had a couple sirloin I’d swear is a boneless ribeye (at nearly half the price). I’ll try your recipe. Thanks brother!Tony, I use red wine vinegar, a little lite soy or Worcestershire sauce and black pepper. No salt until cooking. From there, depending on what I’m using the steak for; salads tacos or whatever, I’ll add crushed garlic cloves, red pepper flakes or any number of dried spices. Marinate at least 8 hrs but I prefer overnight. Dried well and room temp before cooking and it’s red, please don’t overlook it.
Prime Rib dinner again two nights in a row...