Grilled Sirloin Steak Recipe | Roger Raglin Diet Recipe

Grilled Sirloin Steak Recipe | Roger Raglin Diet Recipe


hello there I’m chef Johnny and this is
Texas Style BBQ and Cuisine
appreciate you stopping by today got a
great meal cooking up on the weber
kettle we’re gonna grill up some sirloin
steaks with some sauteed mushrooms it’s
an excellent dish now I’m gonna tell you
this I am on a diet some of y’all may
not believe it
some of y’all may be going it’s about time
but anyways I have found a routine I can
stick with I like it very good I am two
and a half weeks in I’m down 25 pounds
so I’m excited about that
it’s you’re gonna ask what’s the name of
it right it’s called the No Name diet
best I can tell but if you’ve ever
watched hunting shows Roger Ragland been
doing hunting videos for 30 years he’s
got shows on the Outdoor Channel I think
and anyways been watching him for years
and I saw him on a video the other day
and I was like dadgum man what’s with
Roger he’s lost so much weight I thought
he was sick or something come to find
out he decided to get healthy he dropped
over 80 pounds and he did it in less
than five months so I thought let me see
what what it is he’s around my age it’s
a little bit older but I thought if he
could do it maybe it’s something I can
stick with got to his his website looked
like something I could do so this dish
if you’re on keto if you are watching
carbs this is gonna be a dish that you
most definitely can do it’ll be great
for you it’s gonna taste great it’s
going to show you how to cook up one of
the meals that Roger does but just doing
it outside so stick around and you’ll
get to see how these mushrooms and
sirloin steaks turn out so here we go
the wife picked up some sirloins up at the
local grocery store the other day these
are real pretty and on Rogers diets
different than the keto is you
don’t eat a whole lot of fat so a
sirloin steak doesn’t have a lot of
modeling in it that fat that runs
through it it’s a little bit leaner
steak and I’m not gonna worry about
trimming off some of this little bit of
fat in it let y’all kind of see how it
runs through it’s not much I think it helps
to protect the meat keep a little more
moist when we trim that off after we’ve
cooked it and just not eat it the son
wants to it doesn’t hurt him so we
cooked these up wife and I she’s on it
also and about 10 days
she’s down 11 pounds so it’s working great for her
also so it’s not just for men her and I
both are trying to get a little bit
healthier and do this but good-looking
sirloins and we’re fixed to put on this
Weber Kettle and I’m gonna season it up
now one thing that Roger recommends is
sea salt instead of regular salt so I’m
gonna come in here and put some nice sea
salt on here get a good coating of it
sea salts on I’m gonna come back with a
little uh just a garlic powder ground
garlic light coating of that and then I
have what I call a table grind pepper
it’s not real fine it’s a but it’s not a
coarse pepper either kind of in between
kind of size I like and that’s all we’re
gonna put on these steaks is uh a little
a pepper a little garlic a little sea
salt those are there and these steaks
folks will not take long to cook about I
mean if you eat a medium-rare like I do
you’re talking two to three minutes on
ah per side so it’s not gonna be long
at all
get this backside seasoned and once I
get this done I’m gonna start my fire
that’s gonna let this meat kind of come
up to what we call room temperature it’s
gotta raise his temperature a little bit
which I think helps with the cooking of
a good steak and what we’re gonna do is
is we’re gonna start our fire so while
the fire is getting ready we’re gonna
sautee our mushrooms and have those ready
here we are over at my side
burner got a 16 inch skillet on here
just one of my Lodge skillets that I
have I’m gonna put in a good amount of
olive oil now on this diet we don’t use
butter if I was on my if I was on keto
or once I’m through losing my weight I
would throw some butter in here with
this we’re just going to use olive oil
and I’m gonna let that oil get a hot pan
was already hot now we’re gonna get hot
and then we’re gonna start sauteing our
mushrooms and some green onions I have
to go in there our pan is getting hot
oils hot but drop in these are two green
onions you may know them as scallions
down here in the south we call them
green onions though and I’m just gonna
soften these up just a little bit won’t
take long they’re minced up real well
you can substitute a onion just plain
onion if you wanted to or you could use
um shallots would work good in here
and I’m gonna come in with some
mushrooms right on top now these are
cremini mushrooms cremini’s you may not
know what they are sometimes today you
will see them advertised as baby Bella’s
I’ve got a about 1/2 teaspoon of sea
salt and about a quarter teaspoon of
black pepper gonna go with this on them
this starts looking dry I’ll add a
little more olive oil to it you could
add some herbs to this if you wanted to
you could put in some parsley mince it
up real well for that that color factor
but these are cooking nicely and I’m
going to add in about a teaspoon of
granulated garlic just garlic powder if
you wanted to fresh garlic would be
wonderful in here probably double the
amount if you’re using fresh that would
throw you up to about you know 2
teaspoons of garlic fresh granulated
it’s much more potent than fresh of any
of your of your herbs these are a little
bit dry I’m going to add some olive oil
to them and let them keep going till
they start rendering out some of their
juices and they get tender
now these mushrooms are just about
cooked through they’re nice and tender
they’ve got a good flavor I sampled one
of them so don’t need to add any more
seasonings to them let’s get back check
that grill and we’re gonna see if we get
those steaks on the grill
I think our charcoal is ready gonna take
the lid off of the Weber real quick oh
yeah you can see on here it’s grey ash
Tovar that’s what we’re looking for I’m
not gonna set up a two zone fire or
anything like that today I’m just gonna
come to even these out across the grate
we just have this one cook on it just
two little sirloins so we’re gonna let
it be even heat gonna take our sirloins
now and drop them on ooo listen to that pretty
sizzle on there
he’s only gonna have to cook for about
two or three minutes on each side I’m
not gonna take long so I’m gonna go 90
seconds I’m gonna rotate them just to
get some nice sear marks on them then
we’ll flip them over to another two or
three minutes should have a nice steak
between that medium-rare to medium
the wife like’s them at medium so we’ll take them
slice them up get them ready to go and
show you how we do this we’ll move that
little one let’s see if this one will oh
yes looking pretty put it right
there let’s see if this one will come up
now there we go put them down we’re just
gonna work on those pretty sear marks
or hatch marks is what we call them
okay another 90 seconds weve been three
minutes on that side we’re gonna flip
them over you see we got some pretty
char marks there flip this side over oh
yes sirloins are looking good
let them go 90 seconds then we’ll turn
them work on some hatch marks on that
side here we go gonna do it again
turn them for the hatch marks a little
piece here we’re gonna that’s looking
pretty to put it right in the middle sit
it there another 90 seconds
now three minutes in take this one off my son and
I’ll share that one but my wife’s is
gonna come off of this one boy look at that
nice and moist up on top these steaks
been resting about 10 minutes so we’re
gonna take them and just slice them here
see how they look
and I’m just gonna cut these in a thin
slice just going right up the steak
we’re gonna plate these in such a way
that it’s really gonna look pretty on
the plate get up on this thick end
you’re gonna see it’s cooked a little
bit less hopefully
that’s a beautiful steak this one’s right in
between medium-rare goes into medium my
wife’s gonna love it great cooked just
right for her but looks like a fantastic
flavor moist sirloin is full of full of
flavor I can taste that pecan smoked
in its salt pepper garlic looks good but
let’s get this plated up get our
mushrooms with it let’s just see how it
all looks on the plate together so here
you go we have it played it up it’s a
it’s a beautiful plate I’ll give you
some close-ups on it but looking lovely
and with that two-pound sirloin came out
really good so they reach 1 pound apiece
give one to my son wife threw a potato
in there for him so if you’re cooking
for the rest of the family it’s not hard so
he’ll have a baked potato with his and
you know we can do other things with it
also that you may want to do but we’re
gonna have broccoli a nice salad with
some no-calorie dressing Walden Farms is
what is what Roger recommends and of
course those sauteed mushrooms up at the
top so the beautiful plate looks great
it’s gonna taste good and with my wife
and I dividing one steak so it’s a
16-ounce steak so she’s gonna take about
six seven ounces I’m gonna take about
ten so anyways I will get a little
bigger part that she does I’m gonna get
a little more than half I’m a lot bigger
than she is so anyways we’re dividing it
up we’re going through it together folks
I’m gonna put a link down below for
Roger Raglan’s of website check him out
on the Outdoor Channel and all of his
hunting shows great guy been watching
him for years every ah all my fans out
there if y’all see this tell me to stick
with it give me that encouragement I
need I actually listen to Rogers
encouragement videos and what he did
while I’m eating lunch every day at
school so I’m eating my salad and
listening to him and so for the first
little over two weeks I’m doing well but
thanks for stopping by Texas Style Cuisine
always do appreciate it let’s get a try
of this sirloin real quick in very very
good steak
folks I’m loving it be looking for my
other diet recipes from Rogers diets I’m
gonna be doing some some deer tacos
using jicama as the tortilla shells that
video will be up real soon
also some firecrackers shrimp will go
really good with a petite steak maybe a
couple of firecrackers shrimp that’s
gonna go real well so I’ve got a few
videos coming up so be staying tuned for those
watch for those thanks for stopping by
Texas Style Cuisine and we’re gonna see
you down the road

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