Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sirloin Cap Steaks - Suggestions?
Options
Teefus
Posts: 1,208
I grabbed a pack of prime sirloin cap steaks at Costco yesterday as part of a Valentines Day surf and turf for my bride. I'd never seen these before. They're very well marbled and the perfect size. I asked the butcher about them and he had good things to say. They were priced right and worth a roll of the dice.
I did my usual salt and pepper followed by a quick sear on both sides, some indirect time, and a five minute rest before serving. Not too bad! They have a much stronger flavor than most steaks (liver overtones), but were not quite as tender as I'd hoped. I just wonder if there's a better preparation method than the standard direct grille?
Suggestions, experiences, horror stories welcome.....
I did my usual salt and pepper followed by a quick sear on both sides, some indirect time, and a five minute rest before serving. Not too bad! They have a much stronger flavor than most steaks (liver overtones), but were not quite as tender as I'd hoped. I just wonder if there's a better preparation method than the standard direct grille?
Suggestions, experiences, horror stories welcome.....
Michiana, South of the border.
Comments
-
You could Sous Vide them for a day to get them more tender but I really like them just the way you cooked them. They are not the most tender cut but as you said they shine with beef flavor. Leftovers are great thin sliced on a sandwich or street taco style with a little DP Mole.Thank you,DarianGalveston Texas
-
If these are Top Sirloin Cap Steaks then you can look up Picanha which is a Brazilian Steakhouse specialty. I know there have been posts about these. I have made them the same way you did and like them.
Large BGE
Barry, Lancaster, PA
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum