Top sirloin

Jevi’s notes

A good value steak. Dry-brine it, cook it low to temp, then give it a hard sear. The thermometer decides when it’s done, not the clock.

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

Thaw (fridge)

Planning estimate for a 1.5 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

• Grill (grill) · pull ~140°F (texture/plan) · rest 5 min
  Est. cook: ~12 min for 1.5 lb
• Oven roast (oven) · oven 350°F · pull ~140°F (texture/plan) · rest 15 min
  Est. cook: ~50 min for 1.5 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.