Aww poor poopsy, at least the trash can ate well

Opus One, eh?

Depends on the vintage, but it’s most likely a dog in that lineup. That 2012 hundred acre is a monster.

Hundred acre was 12, opus 13, feit 15, Jack's 13.

My ranking was Jack's > feit >>>>> acre > opus, so nearly opposite of price.

SF steakers,

There’s a new butcher in town:





It’s associated with https://www.nikusteakhouse.com

Haven’t been to either yet.

Anyone have any experience with how to cook the Costco prime sirloin? I just got a 4 pack and they're super thick, about 2" each (they basically are cut like very large restaurant style filets, about 16oz each). I know that regular sirloin can be pretty tough/chewy if too rare, should I butterfly these and make them 1" thick instead or is there a better way? I've been using the method in the OP for cooking ribeyes and NYs over the last year or two with great success but figured these might need to be treated differently

Got a sous vide? For super thick cuts I find it works best. You get a nice even color and a great sear without undercooking the middle.

Unfortunately I don't, gotta pull the trigger on that soon though

Use an low temp oven (250f) prior to resting and searing.

Thanks, I'll give it a shot

Costco prime sirloin is a very tasty cut and one I go to often when cooking for large groups and don’t feel like dropping extra cash on prime filet/ribeyes. I have had a lot of success marinating them in teriyaki marinade overnight and then grilling them. Super tasty. Other method is just simple season and grill and just lean towards the rarer side of done for optimal favor and tenderness. I have never had an issue with them on the grill and many times prefer the beefy flavor of the prime sirloin over other cuts.

For something like a ribeye or strip I don’t marinade. However for sirloin I think it really helps.

I like this one.

https://www.allrecipes.com/video/650...entType=Recipe

Sorry not sure if you can post non Kenji Serious Eats recipes ITT.

Thanks for the tips guys, sorry that I didn't take any pics. I ended up baking the sirloin for 50 minutes at 250 degrees which got the internal temp to 135 ( I was shooting for 130), resting under foil for 5 minutes and then searing it in butter on the stove set at med-high for 1 minute each big side and 30 seconds each on the other 4 sides. The crust was very subpar but the steak was perfectly cooked all the way to the center somewhere in between medium and medium rare and tasted great.

Any tips on how to make the crust better with the sear? I'm used to having a great one with the method in the OP with ribeyes (stove top, 2.5 mins each side in rendered beef fat on medium., rest 5 minutes, 1 minutes each side in butter on medium high, rest 5 minutes, eat). For the pre baked sirloin I'm thinking maybe use a high smoke point oil instead of butter and sear it on high for 1.5-2 minutes each large side?

Did you pat dry very very well after oven but prior to searing?

I did not, I totally forgot and was kicking myself

Also, consider using clarified butter and also let your pan/skillet really heat up prior to putting in steak.

Also move the pan around while heating it up as your burner is likely smaller in circumference to your pan.

Thanks, I'll try the clarified butter next time, still 1 minute each side on medium high?

well since youre not really cooking it you can call it whenever it looks good to you

definitely avoid any boiling

Wat?

you cant look at a crust to tell when its done? or did you not read what he was doing

I produced my best crust/sear ever the other night. Cast iron pan, canola oil and butter. Interior went past where I wanted but it was still a really tasty steak. A crust/sear like this is a game changer. My first go in a cast iron pan. I think that was a big factor. Next time I just gotta time the interior better for it to be photo worthy as well.

Just where the **** is BD?

BDV you still alive? Did you have your annual physical and doc said you needed to cut back on the red meat?

Is this genius, sacrilege, or a bit of both? I assume we count Wellington as steak for this thread.

Wellington is way overrated. imo. A good steak with a roll or yorkshire pudding for the brits and a side of mushrooms is far superior.