I'd like to make top sirloin tonight: Marinade or not? Cast Iron pan or Broil? Hot or lower and slower?

A requirement is that I'd rather not use olive oil at very high temperatures. I am inexperienced in meat cookery & don't have a grill. I must have looked through 50 recipes in the last 15 minutes and I'd really just like to hear something tried and true from an askviller!

All ingredients welcome, as I have time to run to the store & still have a few hours for marinating if that is needed........ Asked by OrangeApple 44 months ago Similar questions: make top sirloin tonight Marinade Cast Iron pan Broil Hot lower slower Food & Drink > Cooking.

Similar questions: make top sirloin tonight Marinade Cast Iron pan Broil Hot lower slower.

Don't marinade a nice cut. Just rub in salt and pepper on both sides and then when the broiler is hot hot go two to three minutes per side. (I'd go two minutes first because you can always cook it some more; you can't uncook it.) You want the meat close to the broiler as you can get it on the racks or pan without touching.

You can always use a sauce afterward if you really want, but I just like simple steak like that. I use about a teaspoon of salt per side and about 1/3 of that of fresh ground pepper. If you really want to play with a marinade there's a great one in the Joy of Cooking that my husband has been modifying with great success for years now.

It's based on the one with beer and marmalade. I think that's really better if you have a grill though. Cheers!

Cyndy cyndyh's Recommendations Joy of Cooking: 75th Anniversary Edition - 2006 Amazon List Price: $35.00 Used from: $17.20 Average Customer Rating: 4.5 out of 5 (based on 148 reviews) .

Lower and Slower if you want it tender. I use cast iron for everything, so that is my preference. If it's a good quality steak, simply season it with salt and pepper.

If it's a lower quality, use a dry rub using the spices of your choice, with a tiny bit of vinegar to tenderize it. My favorite is 1/2 teaspoon of balsamic vinegar, salt and pepper, 2 shakes of smoked paprika and one shake of garlic powder. Rub over 2 steaks and let sit at room temperature for 30 minutes before cooking..

2 Oh, I didn't see this before. Fresh herbs are always better than the dried. If you really want the marinade recipe I'll see if I can scare it up, but if you don't have a grill and you're already using a nice cut I'd keep it really simple.

You want to taste the steak itself. Cheers! Cyndy .

Oh, I didn't see this before. Fresh herbs are always better than the dried. If you really want the marinade recipe I'll see if I can scare it up, but if you don't have a grill and you're already using a nice cut I'd keep it really simple.

You want to taste the steak itself. Cheers!Cyndy.

3 No need to scrape it up--- like you said, I don't have a grill-- and I appreciate your answer as is. :-) But, wow, a teaspoon of salt on each side? To get technical, that is double one person's recommended daily value!

Is that for a pretty large steak? LOL! Thanks!

No need to scrape it up--- like you said, I don't have a grill-- and I appreciate your answer as is. :-) But, wow, a teaspoon of salt on each side? To get technical, that is double one person's recommended daily value!

Is that for a pretty large steak? LOL! Thanks!

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