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Who Likes Sirloin Steak?
Comments
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I like a sirloin. not my favorite but still good and usually cheap
North Alabama - Roll Tide
LBGE 2013
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no need to be skidish toward sirloin - it is very tasty and reasonably priced.Re-gasketing America one yard at a time.
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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. -
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.
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I like sirloin better than ribeye. But that's probably just me.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@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
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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!
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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
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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
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" 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.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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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
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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
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Foghorn said:I like sirloin better than ribeye. But that's probably just me.
Steve
Caledon, ON
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I would rather have flat iron.. How do you get one tender?Green egg, dead animal and alcohol. The "Boro".. TN
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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.
Re-gasketing America one yard at a time. -
Nope. Ribeye, porterhouse, tenderloin, even NY strip and T-bone. Sirloins have always seemed a bit tough to me.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot said:Ribeye, porterhouse, tenderloin, even NY strip and T-bone.-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
@dweebs0r Just in general. I'd hate to try to rank them.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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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.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!)_____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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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!
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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, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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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.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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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.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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Village Idiot said:Nope. Ribeye, porterhouse, tenderloin, even NY strip and T-bone. Sirloins have always seemed a bit tough to me.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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Sirloin is my favorite. Tenderloin is my least.
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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.
______________________________________________I love lamp.. -
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. -
@eggcelsior - you've got a good hand on meat phrenology teamwork. I commend you sir.
______________________________________________I love lamp.. -
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
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