sotv Posted May 2, 2020 Share Posted May 2, 2020 Got a piece of sirloin yesterday that is 2kg a flat piece about 2 inches thick, is it best to tie it or cook it as a flat piece. Never cooked one as a roast before and most pieces you see advertised seem to be tied and rolled? Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 2, 2020 Share Posted May 2, 2020 If it was me I would cook it flat, I'm not a fan of rolled/tied meats...but that's just me...😉 Ice. 1 Quote Link to comment Share on other sites More sharing options...
Mick Posted May 2, 2020 Share Posted May 2, 2020 I would go flat same as ice, more char surface 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 2, 2020 Author Share Posted May 2, 2020 (edited) Thanks both, will give it a go as a flat piece of meat then, probably stick a skillet underneath and try to make a jus or gravy from the drippings and stuff, I will add to the skillet also I assume it is a sirloin top piece I have due to the thickness of it? The butcher said it would roast and smoke lovely, just forgot to ask what cut it was.... Edited May 2, 2020 by sotv 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 3, 2020 Author Share Posted May 3, 2020 Have created a entry to my Blog here on the cook if interested. Turned out well with a homemade gravy and Aunt Bessie Yorkshire Puddings on a smoker were a revelation to me. A few pictures if you don't want to read the blog 1 Quote Link to comment Share on other sites More sharing options...
flearider Posted May 10, 2020 Share Posted May 10, 2020 looks to be a top loin steak ..and it looks very nice 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 10, 2020 Author Share Posted May 10, 2020 It was, noticing a lot of cooks I am doing with beef, the guideline temps for the cooked temps, don't match what I do in the real world. Did this to 145F and restedit, so it should have been medium/well done, how my wife likes it. But the colour of the meat and blood after resting and slicing it, suggested it was medium/rare which I prefer.(Used 3 different temp probes during and after cook as well as checking accuracy of my Weber probes at the moment Going to have to start making notes for my own temps as Roast beef is always a problem between finished result and expected result Quote Link to comment Share on other sites More sharing options...
Justin Posted May 10, 2020 Share Posted May 10, 2020 You could try sous vide as you can dial in the steak to a degree if why you desire....then griddle high heat to colour. Quote Link to comment Share on other sites More sharing options...
flearider Posted May 10, 2020 Share Posted May 10, 2020 1 hour ago, sotv said: It was, noticing a lot of cooks I am doing with beef, the guideline temps for the cooked temps, don't match what I do in the real world. Did this to 145F and restedit, so it should have been medium/well done, how my wife likes it. But the colour of the meat and blood after resting and slicing it, suggested it was medium/rare which I prefer.(Used 3 different temp probes during and after cook as well as checking accuracy of my Weber probes at the moment Going to have to start making notes for my own temps as Roast beef is always a problem between finished result and expected result the different density of the meats will need a bit more cooking time .fillet being rather lose and sirloin being tighter you may have to give it a bit longer tough meat takes longer to soften were as denser meat takes the same if you get my drift 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.