We have a sirloin thawing, how would you folks cook it?
Richard,
You say "sirloin thawing", but you don't mention if it's whole muscle or individual steak.
Whole muscle = roast that baby, then sammiches with left overs.
Steak = Beef stroganoff (non traditional answer, but I love the flavour sirloin brings to this dish)
Lots more questions, sirloin tips, top sirloin, bottom sirloin .............
Paul, sirloin steaks, cut about an inch thick, about 2.54 cm.
Locker beef from a fat heifer we raised, say just a centre cut?
PM, note I translated to Canuck?
Hot skillet with oil, fry each side a minute and a half. Then transfer to a 400 degree oven for six to nine minutes, depending upon thickness - lower side for an inch thick.