Sirloin reverse sear
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- Norway Joe
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Sirloin reverse sear
Had a sirloin steak for dinner today.
Tried a new technique for me, reverse searing. Normally when I grill steak I use high heat and short time on the grill. What I don't like with this is that I often get a grey band around the pink medium center.
Today I put the steaks on the grill, indirect heat 235, until steak reaches 115. Took them off and cranked the sear zone on the grill to max. Put on the steaks and flipped them often until seared like I wanted them. Turned out great. Pink all the way to the edge.
Only 15f outside today so took a few minutes extra for the grill to reach temp. Had to defrost a little ice.
Had hasselback potatoes, broccoli with sea salt and garlic. Redwine saus with balsamico. A glass of red finished it off. Tasted good.
Fonzie is as always waiting for any leftovers that should come his way (as it somehow always does)
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Tried a new technique for me, reverse searing. Normally when I grill steak I use high heat and short time on the grill. What I don't like with this is that I often get a grey band around the pink medium center.
Today I put the steaks on the grill, indirect heat 235, until steak reaches 115. Took them off and cranked the sear zone on the grill to max. Put on the steaks and flipped them often until seared like I wanted them. Turned out great. Pink all the way to the edge.
Only 15f outside today so took a few minutes extra for the grill to reach temp. Had to defrost a little ice.
Had hasselback potatoes, broccoli with sea salt and garlic. Redwine saus with balsamico. A glass of red finished it off. Tasted good.
Fonzie is as always waiting for any leftovers that should come his way (as it somehow always does)
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- Txdragon
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Re: Sirloin reverse sear
Very nice! My first reverse sear was with a tri-tip. Have been doing them the same way since then!
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- GRailsback
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Re: Sirloin reverse sear
Great looking plate Joe.
- OldUsedParts
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Re: Sirloin reverse sear
Nice Plate, Joe
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Re: Sirloin reverse sear
Newbie hit a dinger!!! Well executed Joe, we could not have done better here in Texas. Salute!
Post Script: great lookin sauce, and that is still a great dog.
Post Script: great lookin sauce, and that is still a great dog.
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- bsooner75
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Re: Sirloin reverse sear
Put me right beside the dog just begging for some scraps! Nicely done.
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- Norway Joe
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Re: Sirloin reverse sear
Thanks for the nice comments. The sauce is really good. We use it to steaks and lamb.
For those of you who want to try the sauce. Here's the recipe:
2 shallots, finely chopped.
2 tablespoons butter
1 teaspoon tomato puree
1 deciliter broth
1 deciliter water
1-1.5 deciliter red wine
4 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 bay leaf
Little bit of thyme, chopped
Pepper.
Fry the shallots with half of butter until soft and shiny. Add tomato paste. Simmer for a couple of minutes. Add rest of the ingredients, except butter. Boil until reduced to half. Add butter and eventually more pepper. Do not boil after adding butter.
I know it's in metrics. 1 dl = 0.42 cups I think.
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For those of you who want to try the sauce. Here's the recipe:
2 shallots, finely chopped.
2 tablespoons butter
1 teaspoon tomato puree
1 deciliter broth
1 deciliter water
1-1.5 deciliter red wine
4 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 bay leaf
Little bit of thyme, chopped
Pepper.
Fry the shallots with half of butter until soft and shiny. Add tomato paste. Simmer for a couple of minutes. Add rest of the ingredients, except butter. Boil until reduced to half. Add butter and eventually more pepper. Do not boil after adding butter.
I know it's in metrics. 1 dl = 0.42 cups I think.
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- TwoGuysBBQ
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Re: Sirloin reverse sear
Awesome looking Steak really like the taters too
- Norway Joe
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Re: Sirloin reverse sear
Never had a tri-tip before. It's not easy to get here. See many on this forum use it. Is it tender? Can you use it as a steak or is it better as a roast? Must see if I can order one someday.Txdragon wrote:Very nice! My first reverse sear was with a tri-tip. Have been doing them the same way since then!
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- daBertl
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Re: Sirloin reverse sear
For having tender meat, you should try Sous vide
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- Txdragon
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Re: Sirloin reverse sear
Joernolav wrote:Never had a tri-tip before. It's not easy to get here. See many on this forum use it. Is it tender? Can you use it as a steak or is it better as a roast? Must see if I can order one someday.Txdragon wrote:Very nice! My first reverse sear was with a tri-tip. Have been doing them the same way since then!
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Depending on how you like it cooked, it can be really tender or really tough. If cooked hot and fast to medium/medium rare, it's just like steak. If you cook it to well done, it should be treated like a pot roast.
daBertl wrote:For having tender meat, you should try Sous vide
I have been trying to sweet talk my wife into an immersion circulator for Christmas!!
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- daBertl
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Re: Sirloin reverse sear
Of course, i can recommend this company
https://www.allpax.de/index.php/cat/c20 ... aeder.html
https://www.allpax.de/index.php/cat/c20 ... aeder.html
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