Comments on: Big Top Sirloin & Mushrooms

By: bernie

bernie — Sun, 18 May 2008 16:08:26 +0000

Looks great, just FYI, I included your photo in my blog post
Come all ye faithful – Steak&BJ Day – March 14

By: Spec

Spec — Wed, 15 Mar 2006 08:56:33 +0000

Clip: Yeah man, it was just a quick pan sear with some dried thyme, olive oil, salt and freshly ground pepper.

Easy breezy.

~Spec

By: Spec

Spec — Wed, 15 Mar 2006 08:55:28 +0000

Rye: I’ve broiled steaks before (omg espeically t-bones!!! *drool*), but top sirloin steaks kinda lack the marbled fat that can protect the meat in the broiler. Plus, I was really hungry. Hee hee.

~Spec

By: Clipdat

Clipdat — Wed, 15 Mar 2006 05:25:27 +0000

Hey, you didn’t mention anything about the mushrooms in your recepie. Was it just a quick pan sear? How were they prepared?

By: Rye

Rye — Tue, 14 Mar 2006 04:50:12 +0000

my dad broils the steak after searing it on both sides to ensure its cooke but maintains medium rare-ness. try this

By: joy

joy — Tue, 14 Mar 2006 03:06:34 +0000

oh.my.goodness – that looks sooo good! medium rare is the only way to do a steak, none of that well done business. geez hersch what can’t you cook?!