Sirloin is coming to room temp on counter

[FoodMuse]

<edited to add> I see you can't edit your post titles. couter = counter.

I suppose I'll rub it with a bit of oil and lots of salt and even more pepper.

Can't decide between a hot nonstick pan vs broiling til rare. Wish I had cast iron.

It's dry aged and looks fantastic. Probably about 1 inch thick.

Any tips for not screwing up this cut? Quick garlicky marinade?

Feel free to merge, I did the eGullet search and as usual can never find what I want.

Thanks,

Grace

Edited March 29, 2009 by FoodMuse (log)

[petite tête de chou]

I think I found a couple threads for you to browse through...

First attempt at cooking beef, organic top sirloin no less... and

Steak at home, The best home cooked steak

[FoodMuse]

Great links! Thank you.

I guess part 2 of my question is do we cook aged beef differently from non aged?

[Fat Guy]

Most beef for steaks is aged. It's a question of dry aged versus wet aged. And I would not cook them differently.

One thing worth clarifying is what is meant by "sirloin." Is it actually a piece of sirloin or is it actually a strip steak? That's a common ambiguity in steak terminology.

My favorite way to cook a strip or a ribeye:

http://forums.egullet.org/index.php?showtopic=119838

[djyee100]

I made this herbed grilled steak from Alice Waters' The Art of Simple Food & thought it was great.

http://www.marthastewart.com/portal/site/m...0005b09a00aRCRD

ETA: I cooked a regular steak, not grass-fed, & the recipe turned out fine.

Edited March 29, 2009 by djyee100 (log)

[FoodMuse]

@FatGuy The steaks were dry aged. I find it curious that the cooking process wouldn't be different depending on how it's aged.

Anyway, sweet juicy success! Cooked as I said I would in previous post. 3 min on one side 2 on the other and 5 in a 325 degree oven. Good med. rare color, but I would have preferred it more rare. Next time will just stick to 3 min on each side and let it rest 5-7 min, no oven time.

Good flavor and it was tender. Served it with pureed green peas and a green salad with vidalia onion and a purchased Fig Balsamic Vinaigrette.

Yum.

Grace