That sounds pretty good!
The yogurt trick...
The enzymes tenderize the meat naturally and you’d swear you’re working with a filet when it’s a top cut sirloin bwahaha
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That sounds pretty good!
The yogurt trick...
The enzymes tenderize the meat naturally and you’d swear you’re working with a filet when it’s a top cut sirloin bwahaha
So plain yogurt...but not Greek or does it matter? I figured that's what it was for, as a tenderizer...
Tender sirloin mmmm....better taste that a filet all day. Gonna try the yogurtThe yogurt trick...
The enzymes tenderize the meat naturally and you’d swear you’re working with a filet when it’s a top cut sirloin bwahaha
What he said.I've done these several times. Salt and pepper the steaks and then rub with olive oil. Sear in a cast iron skillet for a couple of minutes on each side. I finish in a 400 degree oven for 20-25 minutes. I roast heads of garlic and mix with butter and usually have that in the fridge. I drop a spoon of that on the steaks and let them rest for about 15 minutes.
Throw on grill, cook to desired taste... anything else would be sacrilegious.I saw these puppies at the market and they followed me home. I want an outstanding recipe for these, I don't want to ruin them lol. They're a little over 2 pounds a piece.
I have a gas grill...so that's going to be my limiting factor.
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