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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-07-2015, 11:12 AM   #1
Whitewookie
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Default Cheap steak experiment...(PRON)

Given the rising cost of rib eyes and T-bones, I decided to give one of the cheaper cuts a whirl.

Picked up a couple of top sirloin steaks.

I started by dry-brining with kosher salt for a couple hours. I then cooked indirect until about 110-115 internal, then did a quick sear and added some cracked black pepper and a little garlic powder.

Served with grilled corn on the cob and garden fresh green beans and garnished with grilled onions, jalapenos and squash.

Though not quite as tender as rib-eyes, they didn't turn out bad at all.

Whether or not there was a $6.00 a pound ($6.99 vs. $12.99) difference would be up to the individual I guess. For guests and what-not I'll still do the better cuts, but for spur-of the moment steaks they are a viable option.

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Old 06-07-2015, 11:27 AM   #2
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Ribeye or not, thats a killer looking steak.

Very nice
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Old 06-07-2015, 11:53 AM   #3
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I like the flavor of sirloin over T or a porter house. Jacard the bejezues out of after salting it and they almost melt in your mouth
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Old 06-07-2015, 12:35 PM   #4
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Quote:
Originally Posted by Bludawg View Post
I like the flavor of sirloin over T or a porter house. Jacard the bejezues out of after salting it and they almost melt in your mouth
jacard can be helpful
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Old 06-07-2015, 12:37 PM   #5
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Nice...
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Old 06-07-2015, 12:41 PM   #6
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Nice! I've been eating alot of sirloin lately. Local grocery store has been making sirloin chunks and I've been buying them up. Love a good reverse sear sirloin!
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Old 06-07-2015, 01:07 PM   #7
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Quote:
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I like the flavor of sirloin over T or a porter house. Jacard the bejezues out of after salting it and they almost melt in your mouth
Jacard????
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Old 06-07-2015, 01:21 PM   #8
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Top sirloin was always my mom's favorite steak. It is tender, flavorful and takes a marinade very well.
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Old 06-07-2015, 01:25 PM   #9
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You sir make a cheap steak look good and I bet it taste even better.
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Old 06-07-2015, 01:36 PM   #10
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We all have our favorite cheap cuts. I personally am not a fan of sirloin. Actually i dont care much for strip steaks either. Ill kill a marinated round steak or sometime meijer has these little eye of chucks. They are not exactly chuckeyes, they are tiny but almost as good as ribeye. Never seen them anywhere else and they are not always in the case.
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Old 06-07-2015, 01:53 PM   #11
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Quote:
Originally Posted by LarryO1947 View Post
Jacard????
Exactly, enlighten the unwashed and ignorant please...

VR,
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Old 06-07-2015, 01:55 PM   #12
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Still looks good to me!
I've experimented with some cheaper cuts. I like the round steaks from Meijer. I add some Bovine Bold and reverse sear.
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Old 06-07-2015, 01:57 PM   #13
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Old 06-07-2015, 01:59 PM   #14
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Quote:
Originally Posted by Whitewookie View Post
Exactly, enlighten the unwashed and ignorant please...

VR,
Harold
There is a tool that pokes a lot of little holes in the meat, severing the muscle fibers to make the meat tenderer.
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Old 06-07-2015, 02:08 PM   #15
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I cook my steaks rare - to - medium rare. Any issues with pushing bacteria from the surface to the center of the steak?

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