Sirloin butt

Jevi’s notes

Sirloin territory. Dry-brine it, cook low with a probe and sear it at the end.

From the Primal Cut Sheet post The Art (and Science) of the Steak.

Thaw (fridge)

Planning estimate for a 4 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Oven roast (oven) · oven 325°F · pull ~140°F (texture/plan) · rest 20 min
  Est. cook: ~118 min for 4 lb
• Grill steaks (grill) · pull ~140°F (texture/plan) · rest 5 min
  Est. cook: ~12 min for 4 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.