Show Us Your Meat, and We'll Show You Ours

[Sully]

A sirloin can be done in one hour. Two is plenty. I only do my fiance's for two if they're from frozen. I do my ribeye (and all my tender cuts) at about 1.5hrs which is more than enough but since it doesn't hurt it, id rather make sure. If you thought it wasn't long enough, you may not have done it at a high enough temp for your taste. I normally go at the higher end of med rare at about 132 or 133. The fiance's sirloins are pretty red at this temp most of the time. My Ribeyes are usually more pink except in the fatty area (on the other side of the fat band) which are usually super tender and red

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