Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Who Likes Sirloin Steak?

I'm always looking through costco's prime meat section, and they only ever have sirloin and ribeyes. Of course I love ribeye's, but not always willing to pay prime price for them, but the sirloin's are priced reasonably, but I can't say that I've ever had them. Should I bite the bullet on this one?
Dunedin, FL
·
«1

Comments

  • I like a sirloin. not my favorite but still good and usually cheap

    North Alabama - Roll Tide

    LBGE 2013

    ·
  • RRPRRP Posts: 14,435
    no need to be skidish toward sirloin - it is very tasty and reasonably priced.
    Ron
    Dunlap, IL
    ·
  • Ragtop99Ragtop99 Posts: 1,308
    A good thick cut of sirloin can be very enjoyable.  I'll buy them on sale if I can find them 1.5" - 2" thick.
    Cooking on an XL and Medium in Bethesda, MD.
    ·
  • JeffMJeffM Posts: 97
    I prefer sirloin to make shish kabobs.  Cube it, marinade it with olive oil, worchestire sauce, lemon, garlic,etc.   Add some bell peppers, onions, zucchini, tomatoes, and mushrooms.  Voila.
    ·
  • @Foghorn  It's not just you.  However, it's quite possible that it's just me and you.  Ribeye is pretty popular round these parts. 

    LBGE since June 2012

    Omaha, NE

    ·
  • I buy the prime ribeye all of the time from costco.  It is good straight up but I prefer filet or ribeye for that.  I use the prime sirloin for kabobs and stir fry.  Outstanding!

     

    ·
  • Chris_WangChris_Wang Posts: 1,253
    It's meat, right? Egg it. :D

    Ball Ground, GA

    ATL Sports Homer

     

    ·
  • We love sirloin and cook it more than any other cut.  I refer to it as a poor man's filet....lean and very tender and juicy when cooked right.  I will say I'm not a fan of too much fat or gristle either which sirloin does not have much of either.  I'll usually buy enough for a steak dinner and have some left over to reheat and slice up for beef fajitas too.

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

    ·
  • The good thing about it, it's that it requires that you make a little effort to prepare it and turn it into a great dish... more expensive cuts only need that you don't scthem :D
    ·
  • FoghornFoghorn Posts: 2,031

    " I'll usually buy enough for a steak dinner and have some left over to reheat and slice up for beef fajitas too."

    @KennyLee, you lost me on that.  I just can't get my brain to grasp the concept of left over steak.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

    ·
  • yzziyzzi Posts: 1,793
    Well then, I guess I'll go for it. They had 5 good size steaks, well marbelized for a sirloin (hence prime), for about $30 give or take. I'll give it a go, even though I'm always eyeing the ribeye wanting that instead.
    Dunedin, FL
    ·
  • jlsmjlsm Posts: 834
    Sirloin is my favorite prime meat. It has just the right amount of fat, IMHO. 
    *******
    Owner of a large and a beloved mini in Philadelphia
    ·
  • Foghorn said:
    I like sirloin better than ribeye. But that's probably just me.
    Sirloin is a much more flavourful cut than ribeye

    Steve 

    Caledon, ON

     

    ·
  • henapplehenapple Posts: 13,236
    I would rather have flat iron.. How do you get one tender?
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • RRPRRP Posts: 14,435
    edited September 2013
    image
    henapple said:
    I would rather have flat iron.. How do you get one tender?

    Pretty easy actually..I use a 48 blade JACCARD that I bought at Amazon.

     

    Ron
    Dunlap, IL
    ·
  • dweebs0rdweebs0r Posts: 502
    edited September 2013
    Ribeye, porterhouse, tenderloin, even NY strip and T-bone.  
    @Village Idiot · is that your list of steaks in order of preference or just the ones you like in general?
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
    ·
  • @dweebs0r Just in general.  I'd hate to try to rank them.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

    ·
  • BotchBotch Posts: 2,888
    Foghorn said:

    I just can't get my brain to grasp the concept of left over steak.

     
    I usually serve it with my leftover wine.  
    :D
     
    I grew up on 1" sirloin steaks, lovingly grilled to a medium-well over gasoline-soaked Kingsford bricquets!  
    Despite that, I still really like sirloins.  I do like the occasional ribeye, but sometimes the excess fat just gets to be too much for me (please don't take my man-card!)  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
    ·
  • TonyATonyA Posts: 552
    Love sirloin! We marinate and grill a lot of them. Slice it thin. I've seen prime, but I've never seen one that I thought had marbling worth paying for. If they look good, go for them!
    ·
  • minniemohminniemoh Posts: 1,097
    I love sirloins too. To me, the biggest difference is that you must not overcook a sirloin. They are definitely temperamental to cook. In my opinion, they get a funky taste to them if you go a degree over medium. 
    L x2, M, S, and Mini. She says I have enough now....
    eggAddict from MN!
    ·
  • AviatorAviator Posts: 1,519

    I buy more sirloin than ribeye or fillet. If it is steaks on the menu then I go ribeye, otherwise I use the sirloin steaks cut up in all kinds of stuff, including fajitas.

    There is always some good sirloin from Costco in my freezer.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

    ·
  •   Foghorn said:

    " I'll usually buy enough for a steak dinner and have some left over to reheat and slice up for beef fajitas too."

    @KennyLee, you lost me on that.  I just can't get my brain to grasp the concept of left over steak.

    @Foghorn  Totally understand, but hey, you gotta eat the next day too, right?  I can think of a lot worse than sirloin steak fajitas with cheese, sour cream, guac, and some seriously hot salsa.  It's all about planning ahead when I'm at the store! 
    :D

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

    ·
  • Nope.  Ribeye, porterhouse, tenderloin, even NY strip and T-bone.  Sirloins have always seemed a bit tough to me.
    Curious, how are you cooking them as far as doneness?  My experience has been the opposite and the majority of the sirloins I've cooked on the Egg you could almost cut with a fork, or a butter knife for sure.....really close to a filet.  In fact the last ones I cooked, the wife thought they were filets. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

    ·
  • Sirloin is my favorite. Tenderloin is my least.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

    ·
  • nolaeggheadnolaegghead Posts: 12,473
    For the money, sirloin can be a good buy....lean, healthy. 

    But there are all types....sirloin, tenderloin, top sirloin, bottom sirloin....it can range from chewy meat to very tender.  Personally, I avoid it unless it's not injected (wally world) and it's got some pedigree - CAB and choice or better.  You can tell a lot from meat if you look at it and squeeze it.  If it's squishy and soft and looks right, it can be a great steak.  Always feel up your meat so you learn how the texture and taste relate to each other.  The meat don't care. ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • EggcelsiorEggcelsior Posts: 10,217
    edited September 2013
    I'm with @nolaegghead. There is nothing better than feeling up your meat.


    Edit: Teaching SWMBO to do it is quite the time saver as well. Leaves you time to do other things instead of being at the store.
    ·
  • nolaeggheadnolaegghead Posts: 12,473
    @eggcelsior - you've got a good hand on meat phrenology teamwork.  I commend you sir. ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • yzziyzzi Posts: 1,793
    I think I'll give it a try. I do squeeze it if it's packaged. It seemed close to a filet like consistency.
    Dunedin, FL
    ·
Sign In or Register to comment.