Cooking A Good Steak - Page 697 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Prime sirloin cap very underrated.

Don't be fooled by the price of different cuts. While filet is tender it hardly has the beefy flavor of some of the "lesser" cuts. That's why it's often served with a sauce.

Durango, have you noticed price of prime sirloin at Costco has gone up? $10/lb now at my store.

Last edited by ServingAces; 07-28-2014 at 03:01 PM.

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07-28-2014 , 03:13 PM

#17403

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I think the thread needs more skirt steak.

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07-28-2014 , 03:15 PM

#17404

Videopro

Making TV

Join Date: Oct 2002 Posts: 19,262

Properly marinated, skirt steak can be fantastic.

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07-28-2014 , 03:51 PM

#17405

citanul

Super Moderator

Join Date: Jul 2003 Posts: 18,865

Quote:

Originally Posted by gobbo

Thickness of steak and whether or not you wrap it in foil matters a lot. A steak may rise another 5 degrees but a roast will rise 10 or more.

EDIT: Actually this makes no sense. Surface area is what's important, not thickness.

Hrm. I would think it would be the ratio of Surface Area to volume? So a paper thin steak (very high ratio) would not rise much at all, but a sphere of steak (very low ratio) would rise a lot. /nit.

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07-28-2014 , 04:15 PM

#17406

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

I guess I'm talking about what would cause the overall rise in temperature and that is more related to how much surface area there is rather than thickness. Volume just decreases how much increase there is.

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07-28-2014 , 08:39 PM

#17407

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Quote:

Originally Posted by ServingAces

this x10000000000000000000

prime sirloin from Costco has probably better flavor than most of the other cuts just need to treat it right and cook it properly

also marinating it helps to tenderize it even further and almost gets texture of filet and as he said throw a sauce on it and it's elite

yes the prime sirloin is getting so popular that they have slowly creeped up in price!

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07-28-2014 , 08:46 PM

#17408

ServingAces

grinder

Join Date: Aug 2012 Posts: 671

Quote:

Originally Posted by durango155

I'm saying its so good that it doesn't need a sauce.

There are times when I've prepared it that it had the tenderness of a filet but the flavor of a ribeye. And I did let it sit for an hour in a light marinade of olive oil/ lemon zest/ lemon juice/garlic/salt/blk pepper

I'm only referring to the cap sirloin. I've never tried the regular sirloin (cap off).

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07-28-2014 , 08:50 PM

#17409

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,161

All beef and pork and chicken has crept up in price. 5.89lb brisket is ******ed

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07-28-2014 , 08:59 PM

#17410

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,686

I bought some prime brisket from costco, think it's kinda pointless to buy prime but it was pretty cheap per pound

unfortunately my anova is broken

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07-28-2014 , 09:23 PM

#17411

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,161

Lots of comp teams use prime or even American wagyu briskets. That 5.89 price was for a full packer usda choice.

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07-28-2014 , 09:25 PM

#17412

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,161

I'll jump on the prime sirloin wagon that stuff is good with just salt and pepper. Just don't overcook it, it's plenty tender. Best steak value at Costco.

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07-28-2014 , 09:30 PM

#17413

CheckRaise

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 22,067

Quote:

Originally Posted by JackInDaCrak

I'll jump on the prime sirloin wagon that stuff is good with just salt and pepper. Just don't overcook it, it's plenty tender. Best steak value at Costco.

yup me too, lol sirloin haters.

whoever put filet ahead of NY strip needs to be slapped

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07-28-2014 , 09:44 PM

#17414

Riverman

Carpal \'Tunnel

Join Date: Apr 2003 Posts: 73,135

do you even ribeye bro?

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07-28-2014 , 10:33 PM

#17415

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Quote:

Originally Posted by CheckRaise

yup me too, lol sirloin haters.

whoever put filet ahead of NY strip needs to be slapped

COME AT ME BRO.

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07-28-2014 , 10:40 PM

#17416

SGT RJ

Twitching

Join Date: Feb 2009 Posts: 49,109

Making another of those 2" thick ribeyes for dinner tomorrow to celebrate defending my dissertation, will post appropriate pics.

Hope to equal the sear from last time but reduce the grey band, also go back just a touch on the doneness. I do prefer ribeye a bit closer to medium than rare (fat melts better) but I went over a few degrees last time and hope to nail that.

Steak is defrosting in the fridge overnight.

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07-29-2014 , 10:08 AM

#17417

dereku

old hand

Join Date: Mar 2011 Posts: 1,216

Publix had boneless strips on sale. ~21oz pre cook weight - seared in cast iron skillet and finished in the oven

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07-29-2014 , 10:21 AM

#17418

Larry Legend

Celtic Pride

Join Date: Jul 2009 Posts: 42,920

Inside looks perfect. Sear those sides tho!

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07-29-2014 , 12:01 PM

#17419

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,686

looks like you were planning to eat it raw

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07-29-2014 , 12:47 PM

#17420

didonk

veteran

Join Date: Feb 2008 Posts: 2,750

cooked up a steak, some roast potatoes and green beans with some salt n pepper + nutmeg

Last edited by didonk; 07-29-2014 at 12:52 PM.

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07-29-2014 , 01:34 PM

#17421

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

looks solid, tough to tell what type of cut? sirloin is my best guess but maybe filet?

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07-29-2014 , 01:40 PM

#17422

El_Timon

Carpal \'Tunnel

Join Date: Jul 2007 Posts: 7,079

Looks like a filet to me. Nicely done!

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07-29-2014 , 02:21 PM

#17423

ServingAces

grinder

Join Date: Aug 2012 Posts: 671

Anything in particular you all are drinking with these luscious steaks? Would love to hear some recs especially re: wine.

Always on the lookout for value. Not necessarily cheap wine but something that makes you feel good about the $$ you spent on it.

2 decent cabs I've had lately where the 2010 Franciscan Napa Valley Cabernet ($24)and a 2011 Chateau St. Michelle Cabernet from Washington (under $20)

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07-29-2014 , 02:24 PM

#17424

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

any bottle of red wine from costco in the range of $12-$20 always works just fine for me...don't know a lot about wines obv

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07-29-2014 , 02:25 PM

#17425

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Here's a tip I think I've said in this thread before: With a bottle of young red wine, pour the whole thing in a blender or a food processor and blend it on the highest setting for 30 seconds to a minute and it'll turbo oxidize it better than any decanter can do and it'll be amazing.

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