Question about the beef sirloin tips I cooked and question on..

[applecrisp]

I started another post on this tonight but I can't find it. Strange.

So tonight I cooked one of the beef sirloin tips (one piece, a bit of 1/4 lb) that I bought I don't cook red meat very often so I winged it and marinated it a bit in olive oil, worcestshire etc.

I cooked the meat in a nonstick skillet (that's all I have) at a bit over medium (5 out of setting 10 on my electric stove). After around 6 min or so, I could tell one side was getting very dark/almost burnt. I lowered heat a bit, cooked a minute or two more, then flipped, and cooked about 6-7 min more.

The meat had ok flavor, but looked really bad. Certainly didn't help that I cut into it twice (I don't cook meat enough to tell if its cooked by touching it, and no instant thermometer). And, had quite the "sear" on one side. : )

I have a crappy overhead vent so it got kind of smoky (luckily had windows open wide). It wasn't at the point of setting off smoke alarm but wouldn't want to cook it if windows closed and/or guests. So is this just the deal if you have a poor vent? Any tricks on how to cooks something that might smoke/over high heat with poor vents etc?

Any suggestions on how to cook this in the future? Or any suggestions on cuts of meat that would be good for one serving (and not too costly).

Thanks,

[vbak]

Maybe I'm talking about a different cut of beef, but the only sirloin tips I have made are cubes of sirloin cooked quickly[like a stir fry} with onions and mushrooms. Could you cut it into cubes? Another method i use is to quickly sear the meat and shove it into a hot oven in the same pan until it's done. If you can, treat yourself to a meat thermometer because you will use it for cooking all kinds of meat. Hope this helps and others will chime in.

Vicky

[sneezles]

Sounds like you may have overcooked it. Of course, I like my meat on the rare side (Philadelphia is the term used in restaurants). You need to get an instant read thermometer so you don't have to cut it open until it's time to eat!:p And hopefully you're not a well-done meat eater!;)

[applecrisp]

I am definitely a medium rare person -- the thing is it got some dark/crust on both sides and still no way done on the inside. I lowered heat to finish cooking.

It was two pieces of meat, and the guy at WF said I could cook it whole or cut into piece first. It probably would have been better if I cut it up first since it would have cooked faster.

You both are right, I do need a meat thermometer.

I am trying to cook meat more often and have it come out really good -- now its hit or miss.

I have one more piece in the freezer, I think I will cut up first.

Any suggestions on cuts I could try --- that would be good for one or two servings, that are not real costly? I sometimes buy an eye round cut since they are often the size of your palm and a good for one, but I know that cut is not super flavorable.

Thanks you two for the input!!

[tbb113]

You can buy a tri-tip and cut it into steaks (sometimes they sell it that way). You can cut a flank steak into smaller pieces as well. Sirlion steaks sometimes come single serving size and aren't that expensive. And finally skirt steak can be cut into smaller pieces and cooked as well.

I usually cook steaks either under the broiler or on a grill pan. Most of the time it works great and only occasionally do I set off the smoke detector :)

[vbak]

Sounds like you may have overcooked it. Of course, I like my meat on the rare side (Philadelphia is the term used in restaurants). You need to get an instant read thermometer so you don't have to cut it open until it's time to eat!:p And hopefully you're not a well-done meat eater!;)

I have never heard of that term.

[applecrisp]

Tbb113-- Thanks for all the ideas to try. For some reason I tend to buy meat that are individual servings -- no reason why I just don't cut them up, so I will try that. Certainly will expand the options.

[sneezles]

I have never heard of that term.


LOL! You're correct that is not the term, it's Pittsburg, duh!:p

[art]

I marinate a sirloin or flank steak with olive oil, balsamic vinegar, oregano, basil, salt, and pepper for at least a hour. Heat the grill! Mine is a gas grill so I use it a lot. One the grill is totally hot turn it down to medium high. Grill about 2-3 minutes and flip when it has grill marks. Grill for another 2-3 minutes and it should be medium rare. Now take it off the grill and tent it with aluminum foil for about 5 minutes. Slice it against the grain into very thin slices.

If you grill some red bell pepper, and onions. You can add those on top of the steak.

I do use an instant read thermometer all the time. They are well worth the investment.