ChefTalk.com  ›  ChefTalk Cooking Forums  ›  Food and Cooking Forums  ›  Food & Cooking Questions and Discussion  ›  Top Sirloin w/ Technique I Learned at Cheftalk
Forum Nav More Forums | All New Posts | New Thread

Top Sirloin w/ Technique I Learned at Cheftalk

#1
Rating: 0
10/30/09 at 5:50am
  • Joined: June 2001
  • Location: Minnesota
  • Post Count: 4,829
I was a chef for a long time but I had never ever done a steak this way before. Yes, I'd basted before in the pan but never a piece of beef so thick! I don't remember who, was it Greyeaglem who taught me this? Take a thick cut of beef and saute it with mushrooms while basting it. The mushrooms keep the butter from burning.

1) Tie the Sirloin
2) Use lots of butter
3) Cook it while basting

Here it is, served with chanterelles/criminis and chateau potatoes

Export to Wiki
#2
Rating: 0
10/30/09 at 10:30am
  • Joined: September 2008
  • Location: Los Angeles, CA
  • Post Count: 611
Hmmmmmmmm.... any leftovers?:p

Looks yummy. Is that an aluminum pan you're using? Just curious because I've never used one.
Export to Wiki
#3
Rating: 0
10/30/09 at 10:42am
  • Joined: June 2001
  • Location: Minnesota
  • Post Count: 4,829
Copper pan, nickel inside I guess?
Export to Wiki
#4
Rating: 0
10/31/09 at 7:42am
  • Joined: September 2009
  • Location: W. KS
  • Post Count: 42
Looks good, Kuan!:thumb: Make'n me hungry.
Export to Wiki
#5
Rating: 0
10/31/09 at 9:04am
  • Joined: March 2005
  • Location: Illinois
  • Post Count: 887
How was the meat itself compared to a regular grilled steak?
Export to Wiki
#6
Rating: 0
11/3/09 at 7:50am
  • Joined: June 2001
  • Location: Minnesota
  • Post Count: 4,829
Can't really say, I've never grilled much Top Sirloin, but this was really good.
Export to Wiki
#7
Rating: 0
11/3/09 at 9:38am
  • Joined: November 2000
  • Location: Rochester, NY, USA
  • Post Count: 2,471
Holy cow it's been a long time since I've tourneed a potato!

Looks good!

My latest musical venture!
http://myspace.com/nikandtheniceguys

http://nikentertainment.com
"I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP

Export to Wiki
Forum Nav More Forums | All New Posts | New Thread
ChefTalk.com  ›  ChefTalk Cooking Forums  ›  Food and Cooking Forums  ›  Food & Cooking Questions and Discussion  ›  Top Sirloin w/ Technique I Learned at Cheftalk