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Posted on 9/12/11 at 8:12 pm to Count Chocula
quote:
Does a ribeye or sirloin have that same level of demarkation that I would be able to tell?
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!
From what I can tell, those cuts are usually already cut across the grain. You can see if you turn it on end. The cheaper cuts are, as you say, more "demarked" because of the more strenuous use of the muscle before the cow meets its end.
FWIW.
Posted on 9/12/11 at 8:31 pm to dpd901
Winn Dixie had a special on top sirloin last weekend. They were thick, and looked a lot like filets. A package with 2 was about $8, and if you buy one package, you get the other free.
I grilled in a charcoal barrel grill until just under medium. Oil, salt, fresh ground pepper, a touch of smoked paprika.
They were juicy and very tender. Worth every penny. I froze one package, and will grill those Thursday before the game.
I grilled in a charcoal barrel grill until just under medium. Oil, salt, fresh ground pepper, a touch of smoked paprika.
They were juicy and very tender. Worth every penny. I froze one package, and will grill those Thursday before the game.
Posted on 9/12/11 at 9:38 pm to glassman
quote:this is the ony ct my mom bought to cook as steaks growing up. broiled, or pinwheels, or carne guisada tacos w chopped onions...
Flank steak for the win.
Posted on 9/12/11 at 9:56 pm to skygod123
Damn, 23 replies. For the question about ribeye and strips across the grain, yes they do have grain, but are tender enough where it's less important.
Anybody here have experience with Tri-Tip? It's a part of the top sirloin, very popular in california style BBQ. It's awesome marinated SW/Tex Mex style, grilled mid rare, sliced thin across the grain and eaten with flour tortillas. Chuy's Mesquite Grill out of Phoenix is a chain that specializes in it, and it's killer.
Anybody here have experience with Tri-Tip? It's a part of the top sirloin, very popular in california style BBQ. It's awesome marinated SW/Tex Mex style, grilled mid rare, sliced thin across the grain and eaten with flour tortillas. Chuy's Mesquite Grill out of Phoenix is a chain that specializes in it, and it's killer.
Posted on 9/13/11 at 6:34 am to Ole Geauxt
quote:
damm son, you're drowning in it, ain't ya?
Ya I must admit that is true.
Posted on 9/13/11 at 7:12 am to dpd901
Whole Foods and sometime Fresh Market carry tri tip. I cook it like a London Broil. Good stuff.
Posted on 9/13/11 at 8:06 am to Martini
quote:Go on...
I cook it like a London Broil
Posted on 9/13/11 at 8:56 am to NaturalBeam
Cast iron cooking details please!
Posted on 9/13/11 at 9:15 am to Sull
Preheat your oven to 500 with the Iron Skillet in it. Or heat the skillet on the stove while the oven is heating. You want it to get really hot. Season your steaks with Kosher Salt, Cracked Pepper and a little Olive Oil.
Sear the steak on each side for a couple of minutes to get a nice "char" on them, then finish in your oven with a pat of butter on top to the doneness that you want. Medium Rare is best. Depends on the thickness of the steak for how long.
Sear the steak on each side for a couple of minutes to get a nice "char" on them, then finish in your oven with a pat of butter on top to the doneness that you want. Medium Rare is best. Depends on the thickness of the steak for how long.
Posted on 9/13/11 at 9:21 am to dpd901
I bought a cast iron skillet that has ridges in it that I use for cooking steaks. Makes nice grill marks on it.
Posted on 9/13/11 at 9:29 am to GonePecan
Will try this. Thanks!
Posted on 9/15/11 at 5:39 pm to Sull
I am doing this tonight, but I have a little Worcestershire, bourbon, and cracked pepper. Will add Kosher salt & olive oil when cooking on the skillet.
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