For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below. Remove when your steaks are 5 degrees less than the temperatures listed. The centers will continue to warm as they rest. Use code ShipEarly. Total purchase price does not include shipping, handling or sales tax. Not valid on gift cards, gift certificates or prior purchases. Cannot be combined with any other offers. How to Cook. Read More. Most helpful critical review naples Rating: 2 stars.
I love steak. Love it with garlic and I love it with butter too. Turns out I was right. Should have used a more reasonable amount of fresh garlic, cooked it a little to take the raw garlic taste out of it, and left it at that! Better yet, I should have had my husband's wonderful, perfectly grilled steak just as is. The taste of raw fresh garlic and the strong taste of the garlic powder was just unpleasant. More often than not, it's best to trust your instincts.
Reviews: Most Helpful. Let me tell you, as a college student looking for quick and tasty meals this was simply amazing. I bought about a pound of boneless top sirloin and adjusted everything so that it would fit with a pound of meat. I didn't really make any changes to add my own flavor to the recipe but I did use garlic powder with some herbs mixed in, and I used a George Foreman Grill.
Quite possibly some of the best tasting steak I have ever had and it only took about minutes from fridge to my stomach. As a side note I'd like to recommend a good Fat Tire beer to go along with it, simply tasty! Rating: 4 stars. This was very good. We don't have a grill yet so I seared these on the stove-top with the lid.
Got a good crust on the steak and the garlic was tasty. To save on fat I used low-fat marg. I will definitely make this again. This is restaurant quality. We used NY strips that came out great.
I let it get to room temp. I put it back in the fridge while the steaks were on the grill. Once they came off, I let the butter melt over them. Christine Laliberte. Here is what I do I take garlic clove mince them then add salt on them and run knife over them back and forth until paste is formed then and to butter not melted I throw in chopped fresh parsley and refrigorate.
I add a pat or scoop to hot steaks and butter melts as it rests. Tender, perfectly divine taste too! What Kyle said. Great steak! Absolutely delicious and not tough at all I thought this in expensive cut of meat would be tough when I followed your directions delicious. Great recipe! Simple and turned out great! The steak dinner was my way one of them of thanking him for being helpful and sweet lately.
Thank you! So many compliments after following this recipe. Glad I had an instant meat thermometer. I must admit, this was my best Top Sirlion Steak if ever made. I searched for a recipe since I usually find the Sirlion a bit tough. So glad I tried it. Thnx for the grilling tips. Good recipe, simple and deliscious. I am quite confident that the picture you are using is of a rib eye steak however.
I thought that a sirloin was a cheap tough cut of meat. It was scrumptious!! The recipe sounds good , but you do not need to trim the fat on a top sirloin.
The muscle is used more than a filet , and will have no excess. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Skip to primary navigation Skip to main content Skip to primary sidebar Top sirloin steak is a great steak for grilling and in my experience, while not as tender as steaks from the short loin, such as the filet mignon , they have more flavor.
Top sirloin steak grilled to perfection.
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