First time poster, long time lurker.

Wife had plans this evening, which means the kitchen is mine.

$11.99/lb Costco prime NY Strip(or as I call it: basically free). Should've flipped it over for photos so it really would have looked like the Hoosier State.

Seasoned (S&P) 2hrs prior to cooking.

Reverse sear at 225 until 125 (more on this later).

Pull, rest, 2x searing (first in rendered tallow, second in butter/rosemary).

A bit over, and a bit of grey band. 2 failures here:

1) couldn't find my thermopop, had to use a cheap digital that is likely off a bit.

2) usually finish on my Blackstone flat top, but just went stainless on the stove top - range hood sucks so didn't get the temp I wanted with the butter.

(Delay on the presentation on the interior- fat guy had to eat).

Giving myself a 7 on this iteration.

Comments and feedback welcomed. Will post more in the future.

Note: I really like cooking on a rack. I think it leads to a dryer exterior that leads to a more aggressive crust. Would love to hear feedback - am I wrong, overthinking, etc?

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I'd hammer it still but yeah just a little over

Render the side

Sure, not perfect, but probably a significant upgrade over anything not found in an elite steakhouse. Not turning that down...

100% agree on rack. Makes it way easier to get a good sear.

I don't think you needed a double sear though.

Solid effort, would smash.

I know sirloin doesn’t get much love around here and rightfully so. I’m however a big fan of the more lean cut, beefy flavor and a nice sized, marinated, grilled, prime sirloin is quite nice. I end up doing a marinade of a bunch of leftover Thai marinades with Serrano peppers in them, really liked the flavors.

damn nit.
and enjoy the entire plate.

Thank you Redeye.

Looks great. Nit. I don’t hate sirloin I think I just prefer other cuts for marinating. Those Costco sirloin caps are the **** though. I’m not sure what the difference in cuts is though. Maybe I’ll grab a sirloin soon and give it a revisit.

Beautiful cook on that steak.

Wow, fantastic job.

Sirloin cap is really underrated especially in these days of so much ribeye love. Don’t get me wrong last meal I’m picking a good ribeye over sirloin. However most weeks I tend to prefer a sirloin. Marinade is a must though on this type of lean cut. I actually don’t like to marinade a ribeye. A good ribeye is well marbled and other than a really good quality salt that’s all I want with a ribeye.

Thanks means a lot from a steak master like you.

after seeing this thread referenced enough, thought i'd finally check it out

holy bejeezus it's long, any highlights you rec i skim through?

as for my contribution:

i once dated a girl who cooked me a steak once when i was over at her place, I'd shown up and the table was set and my steak right there waiting for me

it wasn't amazing but overall quite solid and i'm a guy who knows steaks very well, even worked for a company that imported and distributed them to 5 star hotels so I'm pretty good at parsing amazing/good/ok/bad and this was definitely in the good range

Anyway, after the meal, I'd noticed that her studio apartment didn't even have a stove, just a fridge and a microwave - i figured she just ordered them and didn't say anything about it until i went into the fridge to grab a beer and there are a couple more high quality raw ribeyes...

puzzled, i asked how on earth she cooked them, said she'd always just been tossing them in the microwave

it definitely works and if you are in a pinch sometime i suggest you try it out

bacon much better in microwave too

you might want to exit the thread, lay low for a few days, then come back in and pretend you never actually typed that blasphemy, lol.

Oh wow can’t to everyone gets up and see Rickrolls post.

to clarify, it's for a time you're in a pinch

for real though, try it out sometime, i think you'd be surprised

this is coming from someone who spent a year working in an office that had nothing but diagrams of cuts of the cow on the walls

Microwaving could be a good way to achieve Deansteak. Frozen steak on high power for a short time- overcook the outer section without getting any crust, leaving the interior raw.

I do think there is a place for the microwave in cooking scratch food and it gets a bad rap. You can get very precise if you're familiar with your microwave and what applications it's useful for. Steak would not be one of them, as it cooks from the outside in, so you'll get way more gray band than you would starting from a circulator or low-temp oven. But as a substitute for poaching fish, or steaming/boiling veg, etc.

We're about to learn Rick and Dean dated.

And very nice nit.

1215, for reverse sear my personal rule is to try and pull at 117*

Has anyone ever seen Rick and Dean in the same room at the same time? Something to think about...

Well, that was quite the unexpected turn of events.

Well gents, we had a good run.

If you’re going to cook your steak in the microwave you want to make sure you wrap it in foil before you put it in the microwave. Also, make sure that you have a full gas can close to the microwave as well.

Bon appetit!

I mean thread bosses have been posting A+ steaks after another. Very enjoyable but not much drama in that. Let´s see who is the micro-wave king! Also a new possibility for Bigdaddys current dry-aging project.

The 25-second bizcocho of steak! Who will do it for SCIENCE?