Charlene's Recipe

Sirloin steak

Category: Meat

serves 8-10

2 sirloin steaks with bone, tenderloin and tail, 2 1/2 to 4 inches thick
olive oil
Tex Mex spice
Whiskey butter (recipe under "my recipes Dips, sauces and toppings")
Beef Bar b q sauce (recipe under "my recipes Dips, sauces and toppings")

Buy the best grade steak available. Look for fine well marbles meat. Trim fat if needed but leave outer trim of fat. Brush meat with oil to keep it moist.
Start fire and let it burn to hot coals, about 45 minutes. Raise grill 5-6 inches above coals. Place steaks on grills over hot coals and cook until juice begins to bubble on top of steak; turn and grill second side. Push coals to sides if steaks are cooking to fast.
Continue to cook, turning steak several times until done, 25-30 minutes per side for medium rare. With this large steak, internal temperature can be checked with a meat thermometer, if desired. Cook for 115 to 120 F for rare to medium rare. Remember, meat continues to cook when removed from grill.
Remove steak from fire; brush it with olive oil and sprinkle with tex mex spice, if desired. Let meat rest 10-15 minutes before carving. Remove bone and cut into slices, giving each person a slice of sirloin, tenderloin and tail. Each has a distinctive taste a texture.
Serve with whiskey butter and/or beef bar b q sauce, if desired.