24hrs sounds too long. What was she using for marinade? How thick are the steaks?
Cook's Illustrated has an interesting way of dealing with sirloin. I've tried it several times and works good. The rarer the better as it'll quickly get tough when over-cooked. I hope you're not paying $10/# for sirloin though.
Cook's Illustrated has an interesting way of dealing with sirloin. I've tried it several times and works good. The rarer the better as it'll quickly get tough when over-cooked. I hope you're not paying $10/# for sirloin though.