What would you do with this piece of meat

booksw

In the midst of this covid related meat shortage, a neighbor of ours opened a roadside stand selling local meat. He has Had a sizable chicken egg business but recently added meat (chicken, pork, and beef) to his selection.  I picked up a couple of steaks labeled “Lowcountry Beef Sirloin Steak” And they are each about 3.5 pounds!  Any ideas for cooking these and things I should keep in mind?  I am guessing they will be tougher than a ribeye which is a steak I usually cook with high heat so I am wondering if I need to treat these more like brisket- something low and slow to break down the toughness?  

buzd504

It's hard to tell the marbling in that picture, but if it doesn't have a lot of fat in the meat, going low and slow to a high temp isn't going to do you any favors.  I'd probably do a nice long marinade and cook it at a medium (400ish) temp to 135 or so and cut against the grain.

I'm just guessing though.

lousubcap

Given the size I would treat it like a better cut than a chuck roast but use in the same manner at least for the first go.  Give pepper stout beef, baltimore pit beef or pulled beef a look.  I'm sure you can find much more expertise and suggestions with a google search.  FWIW and good luck.  

JohnInCarolina

Slice it thin and use it to make bulgogi.

ColbyLang

Sear it in oil, add onions and bell peppers. Cook down till translucent (the veggies). Add water, low simmer for a couple hours. Serve over rice. Can’t go wrong 

booksw

OK I think I will soak it in marinade that @CPARKTX sent me a while back- “Claude’s” per @buzd504’s suggestion and then cook it like I usually do- maybe direct (I pretty much always cook with indirect).  The pulled beef, pepper stout beef, Baltimore pit beef, bulgogi, or cooking it with water and veggies will be my next move if this doesn’t work out (I have 2 of them- and can walk down the street and get more if they are good- fingers crossed).  Thanks!!

pgprescott

Mock burnt ends. 

booksw

So the steak will go on the grill this evening- it has zero marbling as @buzd504 guessed and has been marinating since last night.   Our son and daughter in law arrive with their new puppy at 6:30.  I am going to have the egg at 400 by then and probably put the meat on the grill shortly after they arrive.  I am guessing 20 min or less to 135...  I am chewing on direct or indirect- the safe option is always indirect.  Maybe I will go direct

lousubcap

If you have declared the steak cook method then I am a big fan of direct unless you get into the reverse or forward sear approach.  FWIW- and not much!  Good luck.
BTW- the puppy will enjoy whatever method you choose.  

booksw

Did you mean *not* a fan? I declared but am second guessing...

lousubcap

I meant that since you are going the steak route then my comment above is how I would proceed.  Hope this helps-