Sirloin Steaks and Grilling Steaks

Sirloin Steaks and Grilling Steaks...

Buy sirloin of beef from 1 & 1/2 to 2 inches thick. When 2 inches thick, it is much easier to slice for sandwiches. If the steak is frozen, thaw it completely. Fresh or frozen, it should be at room temperature before barbecuing.

Knock the gray ash off briquets. Adjust grill to horizontal position about 3 inches above the briquets. Arrange steaks on the grill and sear 2 or 3 minutes. Then, slant the grill so the rear edge is about 4 inches above the briquets or just until hot fat runs down the rods and into the catch pan below as the steak barbecues. When the juices come to the surface, the steak is ready to turn. Lower the grill to the horizontal position. Turn the steak using tongs or a spatula (REMEMBER: SAFETY PLEASE!!!). Sear steak 2 or 3 minutes. Then, slant the grill again to complete barbecuing. If desired, baste steak the last few minutes with Easy Basting Sauce.

To barbecue steak 2 inches thick to the rare stage, it takes 10 to 15 minutes total searing and barbecuing time for each side. Allow a slightly longer time for medium and well-done steak. To determine whether steak is done as desired, use a small sharp knife and make a slit alongside the bone. When done, sprinkle with salt and coarse, freshly ground black pepper and serve at once, plain or with Barbecue Sauce.

To barbecue steak rare, medium and well-done at the same time follow directions above, except, after searing, raise the grill so the rear edge is 7 to 8 inches above the briquets. Continue barbecuing as above. It takes 10 to 15 minutes total time for each side with the grill slanted to this height.

Grilling Steaks...

Always bring steaks to room temperature before grilling. This makes it easier to estimate barbecuing time and gives a more uniformly barbecued steak

.

Turn a steak only once, always use tongs or a wide spatula

for turning. A fork pierces the meat and lets juices escape.

Steak should lie flat during barbecuing for best results. If you have had the problem of steak curling, we suggest that before barbecuing, you slash the fat edge at 1 and 1/2 inch intervals. But, be careful that you do not cut into the meat or you will lose precious juices.

To sear or not to sear steaks, the choice is yours. Tests show that if meats are barbecued to the rare or medium stage they retain their juices whether or not they are seared. However, searing heightens charcoal flavor.

We prefer to season our steaks, except marinated ones, after barbecuing with salt and coarse, freshly ground black pepper. However, some folks like to season the barbecued side of steak immediately after it is turned and complete seasoning the second side when barbecuing is done.

Marinated steaks do not require seasoning after barbecuing.

For garlic-flavored steak, throw a few cloves of garlic on top of the hot briquets while barbecuing the steak.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).

Grenadins of Beef

From The American Pure Food Cook Book & Household Economist 1898.

GRENADINS OF BEEF. Rump-steak, lard, bacon fat, rich stock of gravy, onions, turnips, butter, flour, milk, pepper, salt, and nutmeg. Cut some rump-steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them quickly on one side with fine lardoons (the piece of salt pork or bacon used in larding) of bacon fat. Lay them out, the larded side uppermost, into a flat pan, and put into it as much highly flavored rich stock or gravy as will come up to the grenadins without covering them. Cover the pan and place it in the oven to braize gently for an hour. Then remove the cover, baste the grenadins with the gravy, and let them remain uncovered in the oven till the larding has taken color; they are ready. Take equal quantities of carrots and turnips cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour, stir in sufficient milk to make a sauce, add pepper, slat, and a little grated nutmeg. Put all the vegetables into this sauce, of which there should be just enough to hold them together; toss them gently in it till quite hot. Dress them in the middle of the dish, round them dispose the grenadins in a circle, and, having removed the superfluous fat from their gravy, put this round the grenadins, and serve.