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Do any of you like sirline steaks?
Posted on 8/23/26 at 2:09 pm
Posted on 8/23/26 at 2:09 pm
I know they have good flavor and they’re cheap, but honestly I much prefer ribeyes. You can’t beat that good steak fat and full steak flavor that ribeyes have.
Prime ribeyes are the best meat out there.
Prime ribeyes are the best meat out there.
14
Posted on 8/23/26 at 2:25 pm to cbree88
A regular sirloin not really
A picana (sirloin cap) is absolutely tasty. Not ribeye level, but really good.
A picana (sirloin cap) is absolutely tasty. Not ribeye level, but really good.
Posted on 8/23/26 at 3:00 pm to cbree88
Hell yes. If you know how to pick the good ones, it's got great flavor, and if you cook it right it's got great texture. But a crappy sirloin or one overcooked is not worth the time to chew it.
Posted on 8/23/26 at 4:14 pm to cbree88
I use prime top sirloin steaks for kabobs regularly.
Posted on 8/23/26 at 4:30 pm to Trout Bandit
I use it for lo mein every now and then.
Posted on 8/23/26 at 5:36 pm to cbree88
A top notch prime sirloin is one of my favorites. Not the lesser cuts because they are too tough and don’t have enough marbling.
Posted on 8/23/26 at 5:47 pm to Trout Bandit
Yea kebabs are what I use it for. Cube it and marinate for a few days with soy sauce, olive oil, Lea and perrians, Dijon mustard, black pepper, onion powder, and chopped garlic.
Posted on 8/23/26 at 6:10 pm to cbree88
Nothing wrong with a grilled sirloin and a little A1 imo
Posted on 8/23/26 at 6:19 pm to cbree88
Yes I do. Everyone’s different. I don’t like a fatty stringy steak. NY strip probably fav .
Posted on 8/23/26 at 9:23 pm to cbree88
If I find a big Prime Sirloin on sale, I’ll usually grab it. The Petite Sirloins get tough so quickly, so I usually leave them on the shelf.
Occasionally, I’ll find a 2-3lb prime sirloin and smoke it like a tri-tip, but it’s been a while.
Occasionally, I’ll find a 2-3lb prime sirloin and smoke it like a tri-tip, but it’s been a while.
Posted on 8/23/26 at 9:50 pm to cbree88
Sirloin is great fajita steak and stir fry friendly. As others have mentioned, cutting small and marinades are helpful.
Of course, family pack ground beef is it's destiny.
Of course, family pack ground beef is it's destiny.
Posted on 8/24/26 at 12:44 am to cbree88
I love sirloins.
I’m gonna get down voted to hell but I don’t want a fatty arse steak.
I cook them slow and season them.
I think they are great.
If you over cook them they are fricked. I concede that.
Edit: I came in here looking for a pastalya recipe.
I’m gonna get down voted to hell but I don’t want a fatty arse steak.
I cook them slow and season them.
I think they are great.
If you over cook them they are fricked. I concede that.
Edit: I came in here looking for a pastalya recipe.
This post was edited on 8/24/26 at 12:46 am
Posted on 8/24/26 at 10:21 am to cbree88
The Chili's sirloins in the 3 for me always deliver. I don't know how they are able to make it so good on a cheap cut.
Posted on 8/24/26 at 12:27 pm to cbree88
I hadn't had sirloin steak in 20 years, but I got 1/8 of a cow earlier this year and it had some in there. Cooked them sous vide and seared, they were delicious. Would definitely buy it in the store again.
Posted on 8/24/26 at 1:10 pm to cbree88
Pre Covid when you could get a choice sirloin $3.99lb I'd get them all the time. I'm not paying $11.99lb for a sirloin
Posted on 8/24/26 at 1:16 pm to cbree88
I almost exclusively buy sirloins. The prime sirloins at Sam's and Costco do wonderful with sous vide. They end up tender as a filet but with more fat and flavor.
Posted on 8/24/26 at 2:22 pm to cbree88
Prime sirloin on sale is amazing bang for your buck, especially for a family. Awesome for fajitas, otherwise reverse sear is by far the best cooking method. Since they are usually thinner cut I pull at 110 before the sear, its almost not salvageable if over cooked.
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