I got a sirloin steak

willhub · 11 Apr 2011 at 11:57

As above, but I want to cook it so that's it like falls apart in yer mouth but is is not red at all and has blood running through it still.

Any ideas how I do this?

Cheeeersss.

shine · 11 Apr 2011 at 11:58

Some good suggestions here:

http://forums.overclockers.co.uk/showthread.php?t=18259735&highlight=steak

Stupot_ · 11 Apr 2011 at 12:13

Those two things are kind of mutually exclusive

Either man up or resign yourself to a lifetime of mediocre steaks.

p.s. the red stuff isn't blood.

lookitsjonno · 11 Apr 2011 at 12:18

falls apart in your mouth? erm, MAN UP!

Dj_Jestar · 11 Apr 2011 at 12:51

not red at all, but still has blood running through it?

Can't have both.

kylew · 11 Apr 2011 at 13:00

Dj_Jestar said:
not red at all, but still has blood running through it?

Can't have both.

He means not red, nor "blood" running through it. Though it's not blood anyway, but rather "meat juice".

alex24 · 11 Apr 2011 at 13:02

If you want a decent texture you need to cook it slowly in an oven I think. I don't think Sirloin would be the best cut for that kind of treatment, but you could try.

Also, the rarer you can handle, the tastier and juicier it is.

Dj_Jestar · 11 Apr 2011 at 13:07

kylew said:
He means not red, nor "blood" running through it. Though it's not blood anyway, but rather "meat juice".

Really?

but is is not red at all and has blood running through it still

willhub · 11 Apr 2011 at 13:47

Grammar fail I know lol, I don't like blood in my meat and I don't like it red.

[Olly] · 11 Apr 2011 at 13:54

willhub said:
Grammar fail I know lol, I don't like blood in my meat and I don't like it red.

How about pink?? However you like it just make sure you let it rest for after you cook it, that will give the juices time to move back into the meat making it nice and juicy.

fornowagain · 11 Apr 2011 at 14:03

Iirc the red meat is not from blood, but the colour of myoglobin muscle protein and the liquid is interstitial fluid around the cells.

Glaucus · 11 Apr 2011 at 14:25

You can't have both. If you want cooked meat which falls apart then you want to buy cheap cuts like skirt and cook it for hours. Much more flavour, If you have steak you want it bloody.

man up and try it bloody, get over the thought of it and do it, it's brilliant try tartare while you are at it.

The best you can do if you have a meat thermometer is sear it and check it in the oven and keep taking the temp until it hits what you want. Temps can be googled

willhub · 11 Apr 2011 at 14:52

I was thinking of grilling it, dunno if frying is better, maybe I'll just cut it in half so I can see the inside.

NeverWinter · 11 Apr 2011 at 17:12

AcidHell2 said:
You can't have both. If you want cooked meat which falls apart then you want to buy cheap cuts like skirt and cook it for hours. Much more flavour, If you have steak you want it bloody.

man up and try it bloody, get over the thought of it and do it, it's brilliant try tartare while you are at it.
http://img854.imageshack.us/img854/9752/pict0992.jpg[img]

The best you can do if you have a meat thermometer is sear it and check it in the oven and keep taking the temp until it hits what you want. Temps can be googled[/QUOTE]

Overcooked IMO ;)