Petee_c
08-03-2017, 08:17 AM
Did it on my OTS.
Only 2nd steak cook for me this year. Red Meat is crazy expensive in Canada.
It was an American cow, my local Cdn Costco (Waterloo) ran out of Cdn AAA cows.
Anyways, particulars - $15.99/kg or $7.27/lb for USDA Choice Top Sirloin. Fine print says mechanically tenderized. About 1.5" thick. Average Grocery store steaks are only about 3/4" thick.
Cooked it indirect with a thermometer down the middle. Aimed for about 125-140F. Initial readings were off. as I think I had the point of the probe in a fat seam that broke away, and became an edge of the meat and temps shot up really quickly.
Repositioned the therometer in another piece of meat. and it turned out fine. Lost some pink while sitting. Not sure if I trust that thermometer, my good ones are at the cottage for the summer.
Anyways about 20 minutes indirect heat and about a 5 min sear at the end.
Whole family loved it. Boy, forgot how much I miss steak. The 4 of us polished off about 2lbs of steak
We have 2 more going in the freezer to practise again next week.
Only 2nd steak cook for me this year. Red Meat is crazy expensive in Canada.
It was an American cow, my local Cdn Costco (Waterloo) ran out of Cdn AAA cows.
Anyways, particulars - $15.99/kg or $7.27/lb for USDA Choice Top Sirloin. Fine print says mechanically tenderized. About 1.5" thick. Average Grocery store steaks are only about 3/4" thick.
Cooked it indirect with a thermometer down the middle. Aimed for about 125-140F. Initial readings were off. as I think I had the point of the probe in a fat seam that broke away, and became an edge of the meat and temps shot up really quickly.
Repositioned the therometer in another piece of meat. and it turned out fine. Lost some pink while sitting. Not sure if I trust that thermometer, my good ones are at the cottage for the summer.
Anyways about 20 minutes indirect heat and about a 5 min sear at the end.
Whole family loved it. Boy, forgot how much I miss steak. The 4 of us polished off about 2lbs of steak
We have 2 more going in the freezer to practise again next week.