Charcoal grilled roast beef thinly sliced, served on a buttered toasted baguette with caramelized onions, havarti cheese and a goblet of hot beef au jus to dunk your sandwich in 🤤

PREPARATION
Trimmed down a whole Top Sirloin Butt into different roasts for later. Using the Top Sirloin Center, trim used for the au jus stock and the fat used for tallow. Heavily rubbed in kosher salt and left overnight to dry brine.

OTHER CUTS
Sirloin Cap/ Coulotte/Picanha
Top Sirloin Petite Roast (baseball steaks)
Mouse muscles used for stock

COOK
Browned off a bunch of meat and vegetables to make a big stock to reduce into a deep au jus of sorts since these no pan drippings. Roast seared over charcoal, brushed with Dijon, Raw Garlic, Black Pepper and put indirect, shooting for 135f by slicing time. Finished with the searzall to brown up the exterior.

🥩 Top Sirloin Butt @woodwardmeats
🌡️ Wireless Probe @meatermade
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