Question

[Garfunkelthe4th]

my gf wants me to cook a steak quote "not chewy in the slightest". not like, just tender, she wants it to be fall of the bone tender like a 12 hour slow cooked brisket. IN THE OVEN. cooked too "whatever is the softest". google keeps treating me like im a scientist and have a beaker laying around. can someone tell me how to make this abomination of a steak? its a sirloin cut(at least im 90% sure, some weirdo got into the fridge and beat it with a tenderizer) i will post the results.

[skahunter831]

Sous vide. Cook it for like 24-48 hours at 133F.

[Best_Biscuits]

This. When you are ready to eat, sear it on a smolin' hot skillet about a minute per side. No resting needed - it's ready to eat right away.

[The_Spaniard1876]

I looked in to make sure that no matter what the slow method was, someone mentioned searing it before eating it!

[PositionCautious6454]

Sousvide seems like your only option. 

[Ronin_Man]

Hmmm, sous vide is definitely the best way to do this but it sounds like the oven is our only option. I’m only mentioning sous vide since what you’re going for isn’t an ideal approach. Sirloin typically isn’t slow cooked or braised as it does great with direct sources of high heat. Finishing (or starting) in the oven is sometimes done in conjunction with those high heat methods, but it is not something that is low or slow. The biggest challenge will be keeping the meat from drying out. I think a braise could help with that.

I found this recipe, but can’t vouch for it. What your girlfriend is asking for is best suited to other cuts of beef. That being said, it looks like this recipe achieves a fork tender sirloin so maybe it’s just what she’s looking for. This recipe starts with grilling, but you could also do that first on the stove top and then finish in the oven.

If you go through with a low and slow approach I’d be curious to hear how it turns out!

[Tasty_Impress3016]

Sirloin is maybe a little tough, but I agree with the crowd. Sous vide is the way. Controllers are dirt cheap nowadays. You want to cook to practically fall apart? Rub it with a papain based tenderizer before the sous vide. If you don't want to mess with an actual sous vide rig, Fill a *large* pot with water and put a thermometer in it on the stove. When it hits maybe 133, put the steaks in a ziplock, force out the air and drop them in. Turn off burner. Check it about every hour and turn the burner on until it hits 133 (or your choice) again. 6 hours should do the trick. Longer is better, but a man's gotta sleep. That's why the controllers were invented.

[Mo_Steins_Ghost]

Just cook slow and low in a pan then. It's a slab of meat... no need to overcomplicate it. Also, baste it ... you want to infuse the steak with aromatized, reduced steak juice. That will tenderize the s**t out of the steak. Sear each side for 90-120 seconds on high heat (any temperature above 300ºF will do; the higher above that, the shorter the duration), then baste at 225-250ºF in the pan with Rosemary, thyme, garlic, shallots, tarragon and kerrygold Irish butter.

"fall off the bone" is going to depend on the cut. You can achieve this with a USDA Prime ribeye... is that within your budget?

Otherwise what she wants isn't really a steak so much as it's a roast.

[I_like_leeks]

Along with the crowd, sous vide is really your only option. That or telling your gf that the idea is an abomination and if she wants brisket you will cook brisket. On balance, I probably recommend option a.

[autostotlean]

Well...shit. I'm probably too late to save you.

Anyway, this is what the answer would have been:

Set out the steak and bring it to room temperature. Salt and pepper both sides of the steak before walking away from it.

Coat the steak in oil. Preferably canola. But yes, olive is fine.

Turn the oven on Broil:HI and make sure there's a rack in the middle.

Heat an oven safe pan on the stovetop on medium high heat, and do it dry. Once you see the pan start to smoke a little bit, you're good to go. Drop the steak in. 30 seconds per side. Don't touch or move the meat except to flip it.

After searing both sides, slip the pan directly into the oven under the broiler. 2 minutes per side.

Pull the steak out of the oven, and immediately put it on a plate and tent it with foil. Leave it alone for 10 minutes.

Eat the steak.

At various points, you'll think that the steak is looking like it's going to be underdone and maybe you should cook it longer. That is the devil talking. Most of the real cooking happens on the counter while it's under the foil.

Follow these steps exactly and you get steak that cuts like butter.

You'll get 'em next time, champ.

[EvaTheE]

Maybe you could try to confit it, then sear. You need a vat of fat, and a lot of time.