cooking a sirloin tonight, had it marinating all day now the question is.....

[NMDemDist2]

do I trim it and divide it before or after I cook it??

it's about an inch thick and 4x9 I'd say....

whadda ya think foodies?

[mtnester]

1. I would cook it whole

even pre-marinated...of course this is my opinion, only. I have never cut one up prior to cooking.

[NMDemDist2]

2. that's what I was thinking too

then I can slice it on the diagonal...

[Stinky The Clown]

3. Cook it whole then slice it when its done to your taste

I usually make some sort of light gravy to go with a sirloin. Slice it thin and then serve it with a little gravy on it ..... and maybe some nice egg noodles with butter and parmesan cheese on the side.

[NMDemDist2]

4. I'm doing bakers, I've got a bunch of taters I need to use

and fresh aspergrasses :evilgrin:

[NMDemDist2]

5. OMG Stinky, all these cooking lessons you (and the other foodies here) have given me

have paid off

"gravy" hmmmmm, I could try making gravy I guess.......


so I sliced a pound of 'shrooms, put them to reduce in a tbsp of bacon drippings and a 1/2 tsp of Better than Bouillion beef while the sirloin was in the grill pan

when the meat gave up it's juices I added that

when the 'shrooms had reduced i spooned them into a bowl with a slotted spoon to leave as much juice in the pan as possible, I added 1 tbsp of butter and sifted about 2 tbsp flour over the fat and stirred until it started to bubble, deglazed the grill pan with about 1/2 cup of water and added to gravy, simmered a couple minutes then put the shrooms back in and cooked it down about 5 more minutes


:wow:

best gravy EVAH!!!!

now where do you suppose I learned that ????

:rofl: