You are replying to: Cooking Thick Top Sirloins Medium Rare
Your Name

Message Text

Enter this code before submitting.
This will help reduce the amount of SPAM we receive from programs that automatically complete these types of forms.
Topic Title: Cooking Thick Top Sirloins Medium Rare
Created on August 27, 2009 at 07:04 PM

Eric

I have a Tradition that runs the standard 450 degrees. I am using an internal thermometer but by the time the center is at the right temp, much of the outside is too well. Any suggestions would be greatly appreciated. Eric

jblake

Depending on what you're cooking, it sounds like the temp is to high.
Lower the temp and it'll cook slower.
There are a couple of ways to do it in the blogs.

Foster G

Eric,

What internal temp are you cooking to? For med rare, get them off at 140 degrees(internal). They will continue to cook in the middle a bit after taking them off.

Also, make sure you take them out of the fridge & season them at least 30 minutes before putting them on the grill. Never cook them directly out of the fridge. If you do, the outside will be overdone by the time the inside gets to temp.

They should cook fine at 450.