Screen Shot 2014-05-14 at 1.17.14 PM

Don’t be afraid to venture out and try all cuts of steak. As you perfect your technique for each one it opens up your options on what you can make. The Sirloin is a fantastic cut to grill. We find it is best when marinated for a few days. When your going to purchase your sirloin you want to be sure to feel the package, make sure the meat feels soft with no real thick pieces of fat in the middle. Look for a nice bright fresh looking color as well. If you can’t find anything on the shelf ask the butcher to cut you one and tell him or her what your looking for. Then get that bad boy home and start treating it to some extra #steaknightmagazine flavor.

Japanese Miso Sake Ginger Sirloin


Dry Rub Mixture:
(this is enough for about 2 large steaks)

• 1/2 cup – Dark Brown sugar
• 1/2 Teaspoon – Dry Thyme
• 2 Tablespoons – Miso Powder
• 1/2 Teaspoon- Crushed Chili Flake (add more if you like it spicy)
• 1/2 Teaspoon – All Spice
• 2 Teaspoons – Ginger Powder
• 1 Tablespoon – Garlic Powder
• 1 Tablespoon – Salt
• 1 Tablespoon – Fresh Ground Black Pepper
• 1 Teaspoon – Cinnamon

Rub mixture all over your steak and place in an air tight container in the refrigerator for 1 hour to allow the spices to penetrate your steak. In the meantime lets create your wet marinade.

Wet Marinade Mixture:
(this is enough for about 2 large steaks)

• 3/4 cup – Sake
• 1/4 cup – Honey
Click Here To Read The Full Article