[kuan]

Is there any classic preparation associated with Top Sirloin?

[MaryB]

Roast or steak? Roast can be smoked or baked to med rare, thin sliced and piled on sandwiches. Steak you can treat like most other steaks. I wouldn't take it past medium though or it can get tough.

[kuan]

Well either. I was just wondering since we have like Tournedos Rossinni or Steak Diane maybe we have a preparation that specifically requires top sirloin.

[BigAL]

I guess I'd call it the classic shish kabob meat, is for us anyway. Also good ground w/chuck for burgers.

[ED BUCHANAN]

Don't know of any specific other then roast sirloin of beef, which after cooking can be used for multitude of things ie.French Dip. RB Reuben etc. The two you mentioned are specific to their cuts of meat.

[boar_d_laze]

The famed "Santa Maria" aka "California Beef" Barbeque uses either top sirloin or tri tip. In fact, the Santa Maria Elk's Club which got (false) credit for originating the style/method used (and still uses) only top. So, you might say top is the classic, and tri the interloper.

Done in the "classic" way, the meat is simply seasoned and cooked open-pit style over a hot live oak fire -- either threaded on to rods ("classic" ) or sitting on a grate ("nouveau").

Assuming you don't have a central-coastal-valley style pit with a height adjustable rack sitting over a pan big enough for a big, live fire, you can use any large grill with a lot of adjustment range and a cover, or even a Weber kettle -- with varying degrees of authenticity and quality of results.

If you're interested in the history of the misattribution of the creation of "Santa Maria" Barbecue, and/or the "invention" of the tri-tip, let's talk further.

BDL

[kuan]

Originally Posted by boar_d_laze

The famed "Santa Maria" aka "California Beef" Barbeque uses either top sirloin or tri tip. In fact, the Santa Maria Elk's Club which got (false) credit for originating the style/method used (and still uses) only top. So, you might say top is the classic, and tri the interloper.

Done in the "classic" way, the meat is simply seasoned and cooked open-pit style over a hot live oak fire -- either threaded on to rods ("classic" ) or sitting on a grate ("nouveau").

Assuming you don't have a central-coastal-valley style pit with a height adjustable rack sitting over a pan big enough for a big, live fire, you can use any large grill with a lot of adjustment range and a cover, or even a Weber kettle -- with varying degrees of authenticity and quality of results.

If you're interested in the history of the misattribution of the creation of "Santa Maria" Barbecue, and/or the "invention" of the tri-tip, let's talk further.

BDL

I assume that's a roast then? And nope, don't have a central-coastal-valley style pit with a height adjustable rack sitting over a pan big enough for a big, live fire.

It's interesting in a way only food nerds might find interesting.

[Mezzaluna]

I roast it at low temperature (325F, maybe) after seasoning it really well. I let it rest and slice it very thinly. I store it (and its juices) overnight, then put the meat and juices in a crock pot with beef stock and more herbs and garlic. I cook it on low for 3-4 hours and serve it as a hot Italian beef sandwich.

Serve it on a chewy Italian roll (from Paielli's Bakery, if you you're lucky! ).

I learned to do this from friends when I lived in a heavily Italian community.

[boar_d_laze]

Originally Posted by Mezzaluna

I roast it at low temperature (325F, maybe) after seasoning it really well. I let it rest and slice it very thinly. I store it (and its juices) overnight, then put the meat and juices in a crock pot with beef stock and more herbs and garlic. I cook it on low for 3-4 hours and serve it as a hot Italian beef sandwich.

Serve it on a chewy Italian roll (from Paielli's Bakery, if you you're lucky! ).

I learned to do this from friends when I lived in a heavily Italian community.

I can see doing that with bottom sirloin, or various parts of the chuck or round; but top sirloin is awfully expensive to cook that way. That said, it must be wonderful.

BDL

[MaryB]

I can buy top sirloin for less than chuck.

[chris.lawrence]

it doesn't matter how you cook the sirloin. What's important to know is that this cut of meat isn't a well-used muscle, therefore contains little or no connective tissue that needs to be cooked out.
What that means is that the longer you cook it, the more moisture you're losing and the tougher it becomes (no matter how slow or fast you cook it), so the only thing you need to know is that this cut should not exceed 60 degrees (medium rare) if you want to maintain flavour, texture and moisture, use a thermometer and cook it how you like.

[teamfat]

Italian beef. I haven't done any for a while, maybe for sunday's dinner. If memory serves me right, rump roast is often the cut of choice for this, not top sirloin. We'll see what looks good at the market.

mjb.

[kuan]

BTW I just remembered eating this cut at Fogo de Chao. You folks heard of rump cover?

Rump cover - Wikipedia, the free encyclopedia

[chefinfrance]

One for all you trivia fans. you have loin of lamb and pork story goes Henry viii favorite cut of beef was loin so he knighted the joint hence Sir loin.
Any classic recipe for Entrecote or faux fillet. Bordalaise , Marchand du vin, poivre vert jump out but there are many, many more.
Steve

[teamfat]

Originally Posted by chefinfrance

One for all you trivia fans. you have loin of lamb and pork story goes Henry viii favorite cut of beef was loin so he knighted the joint hence Sir loin.

I do on ocaasion relate this tale, but truth be told I would say 'sirloin' has more to do with French, with 'sur' meaning above. The cut does indeed come from the top of the cow. But then again, wouldn't we also have sous loin instead of bottom round?

mjb.