Was looking for a thicker cut of ribeye or strip at the grocery store. Couldn't find one so settled for a 2lb sirloin that was somewhat cheap and lowered my expectations accordingly. Forward seared it on the slow and sear insert, in a slow and sear kettle, over b @ b briquettes.Then went indirect until 126 internal or so. Came out much better than I thought it would, was very tender as well.
by AintNoDaisy1
6 Comments
This is what perfect looks like
Not usually a big sirloin fan for a steak, it just takes like a hamburger to me. But if you cook it just right it can be a good low cost option. Well done
That looks AMAZING! Great job! 🔥🔥🔥
Cant stop looking at the plate lol
Sirloin has a great flavor
And a blue box of mac/cheese. Have you tried the new way of cooking it? Add the butter and cheese mix, then add just enough water to cover the noodles and cook till water is gone? It is so much better.