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Top Sirloin w/ Technique I Learned at Cheftalk

post #1 of 7
Thread Starter 
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

post #2 of 7
Hmmmmmmmm.... any leftovers?:p

Looks yummy. Is that an aluminum pan you're using? Just curious because I've never used one.
post #3 of 7
Thread Starter 
Copper pan, nickel inside I guess?
post #4 of 7
Looks good, Kuan!:thumb: Make'n me hungry.
post #5 of 7
How was the meat itself compared to a regular grilled steak?
post #6 of 7
Thread Starter 
Can't really say, I've never grilled much Top Sirloin, but this was really good.
post #7 of 7
Holy cow it's been a long time since I've tourneed a potato!

Looks good!
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "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
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "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
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