Is there a sure-proof method for grilling sirloin steak?!


Question:

Is there a sure-proof method for grilling sirloin steak?

Is marinade or seasoning of some kind the best? Thanks in advance for any suggestions.( I have propane, not charcoal.)


Answers:
I lean towards 1 of two ways of preparing. Both work well inside or out. But in both cases remember heat is the key factor. To much, too soon or too slow will nuke the quality of the meat. Again for both the best thing to do is to have a rather high flame (which you can control better with propane), and sear the meat on both sides then lower it. That will seal in the juices while it cooks, and that will make a MAJOR difference Cook on high heat/flame until each sign starts to not only brown but form a coating, then turn. If it is thick hold on the edges for a few seconds to form a seal there.

Now as for the methods. For grilling I would lean towards a teriyake marinade as it not only adds a yummy flavor but it works SOOOO good with the BBQ taste. I'll give you my basic recipe (sorry I am a throw as I go and taste cook so no real amounts, plus varies per size of steak). I'll approximate quantities for either one big steak or 2 medium ones. Add/reduce as needed. Take a zip lock bag (will greatly reduce odds of a big mess!). Add about a cup and a half of teriyaki sauce, maybe 1/3 a cup of water to cut the salt and make a lighter sauce, a few tablespoons of sugar, and liberal amount of garlic powder. If you have some fresh garlic it's great to crush and add a clove or two. In smaller amounts add ginger powder and dried mustard to taste. Don't add too much ginger as it will taste soapy. Just add some taste, add a little more etc. A tablespoon or so of honey also can work. Do NOT add any salt!!!!!!!! A good dash of onion powder isn't bad either. Mix well, pierce steaks lightly with a fork, throw in the bag, push out all the air, zip and roll up so steak is fully covered. Leave at least 3 or 4 hours. About 6 is best if you can. I find overnight is too strong, so if I'm doing that I add a lot more water. Then just toss on the grill, seal, cook to desired doneness (there are many charts online that approximate how long to cook depending on thickness of meat and how you like done. If you have any pineapple rings they are awesome to toss on the grill for a few minutes, get some char lines and serve on top.

Method TWO;

I generally use this for better cuts of meat (esp Filet), or if cooking indoors. Wash, dry steaks and seaons with McCormick's meat tenderizer/broiled steak seasoning. That is a staple in my kitchen. It not only tenderizes but adds the perfect base flavor to all meats. Sprinkle on both sides and let sit for at least 5 minutes. I then add whatever additional seasonings I want. Garlic and onion powder is always good. McCormick came out with an awesome line of grilled seasonings--Grill Master (I luckily went to double check name). The Mesquite is great on steaks, but go lightly on that as it is a strong flavor! The garlic & onion is always great, but i prefer that on chicken myself but works on steak too.

Now when coooking stovetop I heat up Basil flavored oil till hot and sear on both sides, then lower heat. You could do the same thing for the grill. Brush lightly with Basil oil (garlic oil is great too), sear on both sides, then cook till done.

Both are great and easy ways. But to be fool proof the most important thing is not leaving no too long. But without knowing the thickness of your steaks, how you like them cooked etc, I can't help with that. But long as you sear them, and keep an eye on them, bet they will come out GREAT!

Also wetting and tossing some flavored wood chips in there can add a very nice flavor IF you like that smoky flavor. Hope it comes out great! No matter what you do, long as you remember high heat to seal on all sides, then lower and cook, and I think you'll be happy.

Hi Mary,
Sure-Proof method? Do you mean rare, med-rare, doneness etc? If you want rare, cook the steak 5-6 minutes on each side.for rare. Propane is just as good as charcoal although some may disagree. I like to marinade sirloin in Good Seasons Italian dressing although I add fresh minced garlic, fresh basil and parsely to this dressing and I also use half balsamic vinegar along with 1/2 red wine vinegar. Marinate the steaks for a couple of hours and as they cook on the grill, baste the steaks with this marinade. Its absolutely delicious.

Use low heat and turn often. Sirloin is very lean so if you overcook, it will be the worst thing you have ever had. Remember that after you remove the meat from the grill, it continues to cook!




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