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Top Sirloin w/ Technique I Learned at Cheftalk

post #1 of 7
10/30/09 at 5:50am
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

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post #2 of 7
10/30/09 at 10:30am
Hmmmmmmmm.... any leftovers?:p

Looks yummy. Is that an aluminum pan you're using? Just curious because I've never used one.
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post #3 of 7
10/30/09 at 10:42am
Thread Starter 
Copper pan, nickel inside I guess?
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post #4 of 7
10/31/09 at 7:42am
Looks good, Kuan!:thumb: Make'n me hungry.
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post #5 of 7
10/31/09 at 9:04am
How was the meat itself compared to a regular grilled steak?
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post #6 of 7
11/3/09 at 7:50am
Thread Starter 
Can't really say, I've never grilled much Top Sirloin, but this was really good.
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post #7 of 7
11/3/09 at 9:38am
Holy cow it's been a long time since I've tourneed a potato!

Looks good!
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