Getting a perfect cook on an imperfect cut
Yesterday evening, I decided to test my grilling chops (pun intended), something I had not done in a bit of time, and grilled three cuts of Top Sirloin steak. Originally, the sirloin was one cut, a 2.57 lbs. steak. I decided the easiest way to pack as much flavor as possible and prevent it from being under or overcooked, would be to cut it into three steaks.
Each steak was roughly two inches thick. Two of the steaks were noticeably bigger, but the the third contained the most amount of fat, making it perfect for getting a good flame upon the grill.
To season these steaks, I used my go-to seasoning, Aromat.
(via wikipedia commons)
It is a seasoning that is mostly produced in South Africa and Switzerland, yet contains what I find to be one of the best concoctions for putting on steak to get that good salty, peppery flavor. Aromat consists of:
"Salt, modified maizeflour, flavour enhancer (monosodium glutamate), yeast extract, partially hydrogenated vegetable fat (palm fruit, contains antioxidant TBHQ), anticaking agent (E551), flavour enhancer (E631, E627), mushroom flakes, dehydrated onion, radurised spices (cloves, turmeric, celery), radurised bay leaves, garlic powder, flavourant (onion)"
Since the steaks were so thick, the best way to get a good caramelization on the outside was to cook the steaks on high heat on each side for five minutes. After that was done, the steaks were all moved to an upper layer of the grill, where no direct heat would cause the steaks to burn.
There the steaks were placed, the grill was shut and the steaks were cooked on a medium heat for another seven minutes (3.5 minutes on each side). The final step was to put the steaks back on the main rack, and finish the sear of the steaks with 30 seconds on each side on high heat, close to the flames.Once the steaks were done, they were taken off the grill and allowed to rest for roughly 10-15 minutes. For grilled steaks, it is essential to let them rest after cooking, allowing the water and juices that have been constricted throughout the heating process to be reabsorbed throughout the steak, particularly the center of the steak. Otherwise, when cut, all the juices will be released and you will be left with a very tough steak. Here is a pic of the steak after it has been allowed to rest and be sliced. Perfectly pink: Thanks for letting me share my cooking with you guys. Much love to the community! @jgullinese