Sirloin steak (post glive celebration lunch)

Quick Look_______________

After Gracepoint Live we had a massive BBQ with 650lbs of sirloin steak. With such portions, we needed a quick, easy, and foolproof method to season all the meat. After many tests batches, a method was developed. The result? Juicy meat with perfect flavor.

Check out our intro video for Glive and other videos at www.gracepointvideo.org
  • Prep time: 20-30 minutes
  • Cook time: 1 hr
  • Difficulty: Easy.
  • Labor Intensity: It would be good to have an extra hand.
  • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

Ingredients_______________

  • 20 lb Top sirloin steak or roast [$2.99/lb on sale at Safeway]
  • 1/3 cup salt
  • 2 tablespoons black pepper
  • 2 cups water
  • Total: about $60.00

Directions_______________

  • Cut meat into smaller pieces and put into a large stock pot or bucket (ideally 1 in thick, 2-3 in wide)
  • Mix salt, pepper, and water in a bowl. Stir until dissolved, add a little more water if necessary.
  • Slowly pour solution over meat as you mix it around. Make sure each piece is coated.
  • You can check it by looking for black pepper. If you don't see it on the meat, it means it hasn't come in contact with solution, toss meat until all pieces have pepper on it.
  • Allow it to sit for 45-60 minutes, toss it around once or twice during that time.
  • Store it in ziplock bags and transport it or store in fridge. Try to squeeze all the air out before sealing
  • If you can, allow the meat to sit for a couple hours (or even overnight) so the seasoning can evenly distribute.
  • Grill or pan fry the meat.
  • Cover the meat with foil and allow it to rest 10 minutes before serving

Tom's Tips and Tricks_______________

Letting the meat rest covered for 10 minutes allows it to cool and reabsorb the juice. Cutting it immediately will lead to drier meat. For more info click here.

Just make sure each piece gets solution. If there is any leftover in the end, evenly distribute it among the ziplock bags.

It's not like your typical marinade/brine, it's very little solution (saturated). Don't panic when you see how little solution there is, it's that very reason that this whole process works!

[Possible side dish] salad and rice

7 comments:

Susan said...

looks delicious!

Dennis said...

man, that looks so good

andy said...

Man!! I can't wait for summer to hit in full swing so we can have bbqs to try out all these recipes!!

parkben said...

Dude. That picture has me drooling. Any tips on knowing when my steak is cooked just to medium rare? I always end up undercooking my meat (no, i'm sure being color blind has nothing to do with it!) and when i pull it off the pan/grill it's a tough, bloody mess (for most ppl). Then they have to go back on the pan or grill and then tends to get overcooked. My students always comment that my house serves the rarest meat ever. Any thoughts?

tomkim said...

The best way is to use a thermometer, at least that's what a lot of my books tell me. I know what you mean, it's hard to tell sometimes. I like to err on too raw cause you could always cook it more, but when it's overcooked there's nothing you could do about it.

The way I usually do it is put all the pieces on at once and then take one piece and tear into it as a representative. Not perfect, but the best way I could think of.

masuka said...

This recipe works well for other cuts of meat too! Awesome!

Lin said...

Thanks Tom!!!