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Started By
Message
Serving your family an affordable steak dinner (OT Ballers disregard)
Posted on 9/12/11 at 2:42 pm
Posted on 9/12/11 at 2:42 pm
I work for a large beef producer and I was recently bemoaning the cost of Ribeyes and filets to our specialist. He told me I should try Sirloin. "Sirloin is tough" I replied. He laughed and gave me some tips for cooking great sirloin.
1) Buy good meat... USDA Choice, make sure it has good marbling.
2) Season with Olive Oil, Kosher Salt and Black Pepper
3) Sear it in a black iron skillet, finish in a hot oven (450 F)with a pat of butter
4) Let it rest before serving
5) This is the real key: Instead of serving a whole steak portion, slice it into thin stips across the grain of the meat and serve family style on a platter.
It really comes out great, and the family loves it. It's much more flavorful than tenderloin, and just as tender as ribeye. I can get enough sirloin to feed my family of 5 for less than $12. It's also versatile.. You can do steak tacos or teriyaki steak, ect... Give it a try
1) Buy good meat... USDA Choice, make sure it has good marbling.
2) Season with Olive Oil, Kosher Salt and Black Pepper
3) Sear it in a black iron skillet, finish in a hot oven (450 F)with a pat of butter
4) Let it rest before serving
5) This is the real key: Instead of serving a whole steak portion, slice it into thin stips across the grain of the meat and serve family style on a platter.
It really comes out great, and the family loves it. It's much more flavorful than tenderloin, and just as tender as ribeye. I can get enough sirloin to feed my family of 5 for less than $12. It's also versatile.. You can do steak tacos or teriyaki steak, ect... Give it a try
9
Posted on 9/12/11 at 2:43 pm to dpd901
quote:Golden Corral
Serving your family an affordable steak dinner
This post was edited on 9/12/11 at 2:45 pm
Posted on 9/12/11 at 2:47 pm to dpd901
quote:
slice it into thin stips across the grain of the meat and serve family style on a platter.
that's key with any cut of meat, from sirloin to roast to turkey to corned beef
Posted on 9/12/11 at 2:51 pm to ksayetiger
i love a good 1 in. sirloin done medium rare.
it's my favorite steak.
it's my favorite steak.
Posted on 9/12/11 at 2:52 pm to dpd901
quote:
3) Sear it in a black iron skillet, finish in a hot oven (450 F)with a pat of butter
The only way to cook steak if I'm not firing up the grill. Get your oven hotter than that if you can though. I put mine on 550. Let the cast iron get hot in there before searing them as well.
Also open your front door and turn a fan on because your kitchen will be very smoky
Posted on 9/12/11 at 2:57 pm to SW2SCLA
I cook it all the time but I don't sear too much and make it hard. I cook it medium rare only. If you go beyond that it's shoe leather.
Now it is not more tenderloin than ribeye or tenderloin but it is packed with flavor.
Now it is not more tenderloin than ribeye or tenderloin but it is packed with flavor.
Posted on 9/12/11 at 2:58 pm to SW2SCLA
I always buy choice ribeye's in bulk when they are on sale for less than $5 a pound. Not expensive at all this way. We eat a Ribeye every friday night.
Posted on 9/12/11 at 4:51 pm to RedHawk
quote:This is what we do at my house as well.
I always buy choice ribeye's in bulk when they are on sale for less than $5 a pound. Not expensive at all this way. We eat a Ribeye every friday night.
Posted on 9/12/11 at 4:51 pm to dpd901
quote:
, slice it into thin stips across the grain of the meat
I know this is ignorant, but I have never understood what across the grain versus with the grain means.
:iknowimadumbass:
Posted on 9/12/11 at 4:57 pm to Tigertown in ATL
Posted on 9/12/11 at 4:59 pm to Count Chocula
quote:
Count Chocula
OK. I can see that one.
Now I'm going deeper into dumbassedness.
Does a ribeye or sirloin have that same level of demarkation that I would be able to tell?
Posted on 9/12/11 at 5:05 pm to Tigertown in ATL
quote:
Now I'm going deeper into dumbassedness.
quote:
Does a ribeye or sirloin have that same level of demarkation that I would be able to tell?
Now there are two dumbasses here cause I don't know the answer to that one. But I know how to post pics from the internet!
Posted on 9/12/11 at 5:09 pm to Count Chocula
quote:
Now there are two dumbasses here cause I don't know the answer to that one. But I know how to post pics from the internet!
I don't know if you saw my post or pictures from my outing to Pats, but in case you didn't check it out. It was great, and I really appreciate the suggestion.
Posted on 9/12/11 at 5:09 pm to dpd901
quote:I disagree with both of these statements, but I still do enjoy a sirloin. For the record, once I started doing steaks on the cast iron, I no longer do them on a grill.
It's much more flavorful than tenderloin, and just as tender as ribeye
Posted on 9/12/11 at 5:20 pm to Tigertown in ATL
quote:Checked it out. You're welcome
but in case you didn't check it out.
Posted on 9/12/11 at 5:22 pm to dpd901
Flank steak for the win. It really is one of my favorite cuts of the cow.
Posted on 9/12/11 at 5:24 pm to glassman
Yep
Marinate over night with onions, cilantro, lime juice and throw on the grill the next day. Money.
Marinate over night with onions, cilantro, lime juice and throw on the grill the next day. Money.
Posted on 9/12/11 at 5:26 pm to Powerman
I can agree with that. Pretty much the only steak that I still want the grill flavor with.
Posted on 9/12/11 at 5:46 pm to Powerman
quote:
Marinate over night with onions, cilantro, lime juice and throw on the grill the next day. Money.
It takes any style marinade well. Asian, Latino and even Italian. When done right there aren't many better cuts. Cooked just past rare and rested. Do not cut on the bias, makes it tougher. A straight against the grain cut makes it awesomely tender.
Posted on 9/12/11 at 7:10 pm to Tigertown in ATL
quote:damm son, you're drowning in it, ain't ya?
I know this is ignorant, but I have never understood what across the grain versus with the grain means.
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