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02-07-2013 , 12:45 AM

#9651

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Lol at teriyaki marinade messing up a sirloin steak...try it first then report back

Quote

02-07-2013 , 12:48 AM

#9652

ursine cotcher

BBV mspaint champion 2007 / untrustworthy

Join Date: Jul 2006 Posts: 5,893

modernist cuisine has a really simple one for marinating in fish sauce for 3 days but meh imo

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02-07-2013 , 12:49 AM

#9653

PlzCoolerMe

journeyman

Join Date: Feb 2012 Posts: 308

Quote:

Originally Posted by durango155

^^^ spaceman, yes marinade those prime caps in a teriyaki marinade (not necessarily just teriyaki sauce but the sauce might okay I have just always used the store bought marinades)

yes, you 100000% need to dry those off after soaking in the marinade. The best way to do it is to shake off excess marinade in the sink and then pat dry with paper towels and/or wrap in a paper towel and stick back in the fridge. When you cook it they should be perfectly dry. I do highly recommend that you grill these versus pan sear/reverse sear as the grill carmelizes the sugars of the marinade and makes for a damn tasy little steak.

I do agree that some of the sirloin caps taste like new york strips but the majority of those pieces are awesome from my experience.

Do you have any pics of these still in packaging (cap on I mean?) The ones you posted above were cap-off, you were talking about the caps being better, right? Have a Costco 25mins away in Omaha, but, have only seen the normal top sirloins (both prime and choice) there as far as I know. Would love to try and look for some. Thanks

Last edited by PlzCoolerMe; 02-07-2013 at 12:55 AM.

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02-07-2013 , 12:53 AM

#9654

ursine cotcher

BBV mspaint champion 2007 / untrustworthy

Join Date: Jul 2006 Posts: 5,893

honestly if you're marinating prime steaks in teriyaki you have some weird kind of masochistic disorder

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02-07-2013 , 12:55 AM

#9655

ursine cotcher

BBV mspaint champion 2007 / untrustworthy

Join Date: Jul 2006 Posts: 5,893

i am genuinely amazed by the perfect centre surrounded by a thick grey line with absolutely no graduation though that is something that defies science you deserve a nobel prize i am completely baffled

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02-07-2013 , 12:56 AM

#9656

asdfasdf32

True Facts

Join Date: Nov 2004 Posts: 13,155

Quote:

Originally Posted by ursine cotcher

modernist cuisine has a really simple one for marinating in fish sauce for 3 days but meh imo

Meh, as in it's wasn't good, or meh, too much work for not enough payoff?

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02-07-2013 , 12:57 AM

#9657

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Ursine, I only marinate prime sirloin for added flavor and tenderness...I do not marinade strips/ribeyes/filets obv.

I guess I am in the small majority that likes to switch it up and I very much enjoy the teriyaki flavor on this cut of meat. As I have pointed out before many steakhouses have teriyaki sirloins on the menu so it's not really that wild.

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02-07-2013 , 12:59 AM

#9658

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Ursine, as I mentioned I am pretty sure that is the marinade penetrating line...you definitely deserve a noble prize in hate

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02-07-2013 , 01:00 AM

#9659

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Plz I believe I posted a pic of the prime sirloin tips try searching my posts...it's really similar to what I just cooked except it's in smaller strips. Perhaps ask your butcher at Costco

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02-07-2013 , 01:01 AM

#9660

ursine cotcher

BBV mspaint champion 2007 / untrustworthy

Join Date: Jul 2006 Posts: 5,893

Meh as in it's just "put steak in vacbag with fish sauce, leave for 3 days, air dry for a few more days" and isn't hugely inspiring.

Dur, many steakhouses also serve things which seem closer to horsemeat than steak so that's not something I'd use in a discussion. If it's what you like though, that's all that really counts. Don't let pompous idiots like me ruin your fun.

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02-07-2013 , 01:03 AM

#9661

ursine cotcher

BBV mspaint champion 2007 / untrustworthy

Join Date: Jul 2006 Posts: 5,893

I'm really only lolling about the marinade mark because you were unnecessarily dismissive of someone else and the fact that it makes it look like a deansteak

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02-07-2013 , 01:20 AM

#9662

PlzCoolerMe

journeyman

Join Date: Feb 2012 Posts: 308

Quote:

Originally Posted by durango155

Plz I believe I posted a pic of the prime sirloin tips try searching my posts...it's really similar to what I just cooked except it's in smaller strips. Perhaps ask your butcher at Costco

I got through 5 pages of your old posts and said "efff it" lol. But, to be clear, they are called "Prime Sirloin Cap Steaks" correct?

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02-07-2013 , 02:23 AM

#9663

stinkypete

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 15,783

Quote:

Originally Posted by ursine cotcher

I'm really only lolling about the marinade mark because you were unnecessarily dismissive of someone else and the fact that it makes it look like a deansteak

i initially felt you were being unfair, but you're absolutely right, it does look like a deansteak. not a bad way to remember 2/6!

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02-07-2013 , 07:50 AM

#9664

FrankShank

grinder

Join Date: Jul 2011 Posts: 679

Quote:

Originally Posted by ursine cotcher

An admission of it being "slightly burnt" from someone who is proud of it is a fairly telling sign that it was, in reality, burnt.

Lol. I have no idea why you think this makes sense but you are wrong. You think I'm going to lie to try and impress you?

It was very slightly burnt at worst.

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02-07-2013 , 08:06 AM

#9665

ursine cotcher

BBV mspaint champion 2007 / untrustworthy

Join Date: Jul 2006 Posts: 5,893

I'm saying that perception of one's creation is almost always distorted in some way due to emotional attachment to said thing and subconscious defence mechanisms. It's perfectly normal and I was not attacking you, merely stating a fact.

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02-07-2013 , 08:25 AM

#9666

FrankShank

grinder

Join Date: Jul 2011 Posts: 679

I'm a pretty rational person who isn't easily deluded by defensive mechanisms. I would know if it was burnt and I would tell you.

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02-07-2013 , 08:52 AM

#9667

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Wait, so u think my last steak is a dean steak? U are off your rocker sir.

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02-07-2013 , 09:02 AM

#9668

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

we can just call it durangosteak now. i will never make a steak on 2/6 again as a tribute to the steaks that have fallen before me on that hallowed date.

Last edited by 27offsuit; 02-07-2013 at 09:11 AM.

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02-07-2013 , 09:22 AM

#9669

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

I heard that steak prices drop on 2/6 because people are scared to cook one on that date.

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02-07-2013 , 10:13 AM

#9670

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Lol

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02-07-2013 , 11:43 AM

#9671

RollWave

Carpal \'Tunnel

Join Date: Nov 2007 Posts: 12,570

Quote:

Originally Posted by Daddy Warbucks

I heard that steak prices drop on 2/6 because people are scared to cook one on that date.

This is confirmed. At my Kroger, ribeyes that are normally 9.99/lb were being sold at 7.99/lb yesterday.

I too was scared to cook it yesterday, but I think its a pretty solid scam to just buy on 2/6 at the holiday price, then just cook on 2/7 once the bad mojo has subsided.

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02-07-2013 , 12:29 PM

#9672

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

plzcooler, I looked through my photobucket and I found a picture of the prime sirloin tip/caps that I bought from Costco a while back. Unfortunately this pic is of a steak that is also marinated in teriyaki (my go to on sirloin OBV) but it should give you an idea of what they look like.

keep in mind I have only seen these at my local costco maybe 4-5 times total so they aren't really a regular thing and when I spoke to the butcher he said when he puts them out on in the case they get swooped up fast. your best bet would be just talk to the butcher at your costco and if they don't have them ask them if he ever gets them in or can reserve some for you?

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02-07-2013 , 12:32 PM

#9673

Fritzy

Pooh-Bah

Join Date: Dec 2009 Posts: 3,495

Just got back to Macau, there is a supermarket that sells some really good beef including (warning, serious steak porn):
[spoiler]

[/spoiler]
As well as various high quality cuts from North America. They told me they can cut the North American steaks to order but the Japanese ones only came as shown (~1/2") which is fairly frustrating. I decided to go with some nice looking sirloins from Canada. Would love to try cook the A5/Kobe sometime if anyone thinks they have a good way to cook them, suggestions very welcome.

Anyway, here it is, 2 min after salting:

Final product:

EMC

Full disclosure, steak was uneven thickness, the thicker end was closer to rare:

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02-07-2013 , 12:34 PM

#9674

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Quote:

Originally Posted by yeotaJMU

Given the bizarre shape of that I think you did well cooking that consistently

Crust seems a bit weak as the color is aided more by the marinade

this is the standard shape of the costco sirloins from my experience.

crust is definitely not an A+ due to my grill not being nearly as hot as my other one and obviously the marinade affects the crust a lot.

I'm probably going to have to sack up and buy a new grill now to get back to the super high heat.

I'm still very surprised at the lack of grilling in this thread