got stung yesterday

[Lloyd Smale]

Wifes gone to Nashville to visit her son so I figured id buy me a good beef steak and cook it on the grill. I rarely buy beef steak because its so expensive. Venison is the red meat here. I bought a 8 dollar sirloin. Looked like a good steak. My son ate with me so I put a chunk of backstrap on the grill too in case that big beef steak didn't feed both of us. Beef steak was about like shoe leather. My learning disabled son ate a couple bites and gave his half to the dog and went and got some venison off the plate. The venison was twice as tender. About half of mine went to the dog too and I ate the rest of the venison. Sure I could have got a better cut of meat but when small t bones and ribeyes that would barely feed just me are 12 bucks ill pass thank you. Sure wish the days when we could shoot a 1000lb cow buffalo for a grand or less were still here.

[Bulldogger]

I have not found a good way yet to prepare sirloin that didn't take half a day to marinate or otherwise get ready. Def can't throw it right on the grill. I too had a very tough experience last time I tried that.
When a beefsteak is what you want, I think splurging on T-bone or Porterhouse is the best answer. It's expensive but grills up well right out of the package without a lot of prep. It's hard for us cheapskates to do, for sure, but that was expensive dog food!
BDGR

[BK7saum]

I try to wait for a meat sale. Last time it was whole ribeye in vacuum sealed packaged for 5.99/lb. It's a lot of money at once, but per steak (lb), it's not so bad. I slice it at home and vacuum sealed 2 steaks per package. Like you, I don't pay 11.99/lb for a steak. And I'd rather eat a steak at home than in 99% of the steak restaurants. Mine tastes better. LOL

Had some New York Strip steak the other day. Usually not my favorite, not as tender as a T-bone, ribeye or porterhouse, but they looked good and the family was hungry for steak and baked potato. Ended up marinating them for a day and a half due to callout from work, so we didn't eat them the first evening. But they were nice and tender when cooked the next night. Best NY Strip I've ever had.

I think the wife and kiddos get tired of venison after a while. I usually make the 4-8 deer we kill into jerky. Reminds me, I need to start clearing the freezer and making jerky in order to refill it come October.

[NSB]

I eat sirloin once in a while and enjoy it if it's marinated for a day or so. Right out of the package and it's like eating a shoe. Beat it up a little and add some marinade and let it soak over night or for a day and a half, and it becomes pretty decent. To me, venison is comparable to the very best of the best beef for flavor.

[Jeffrey]

There is "sirloin" and then there is "Sirloin". A lot of the sirloin being sold nowadays is actually "top sirloin" which comes from the upper part (thigh) of the bovine's hind leg. This is vastly different from the "Sirloin" which comes from next to the backbone. The "Sirloin", also called "New York Strip" is the larger of the two muscles on the T-bone or porterhouse steak. On a deer it would be the backstrap.
Then there is "grading". Common grades of beef are "Standard", "Select", "Choice", and "Prime". I know of no grocery store that sells "Prime" meat. It almost exclusively goes to fine restaurants. "Choice" is my first go-to grade for a New York Strip steak, although "Texas Star" brand beef is available here in South Mississippi. Their tenderloins in this brand are decent steaks. "Select" and "Standard" grades are best used for stew meat. "(Top) Sirloin, I would not waste my money on it if I wanted a steak. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/inspection-and-grading-of-meat-and-poultry-what-are-the-differences_/inspection-and-grading-differences/!ut/p/a1/jZFRT4MwEMc_DY9di8yF-UZIzIYOXBYd42Xp4FpIoCVtkcxPb8EHnRm69qV39_tf2__hDKc 4E_S94tRUUtB6iLPFkWzJwl2GJEqW7iNZx2_b5CkMib-7t8DhDyD2btRPrID8p49uuOBObcINx1lLTYkqwSROORhEhe5Ba ZwyKQukKQNzRozmBukSwNhCq2TR5YMVFi6sVLcwhjj9Po8lrmh RCY4kQw1QM-Za2dVGnVFfDgkFyJSAiooxUCBy0MfJLj8gvMfZ5ReJa_c69nbz VRR7JJn_Bq7M4AuYNtm6yGt5Ggd-CMTJ861dCoZHqFmnbLo0ptUPDnFI3_czLiWvYZbLxiHXJKXUBq eXJG6b1_TjOViR6qXZ-zr4BEpuht4!/#4

[Hannibal]

I have abandoned grilling steak at home these days. I prefer to go to a restaurant and order one there.
It is unusual to get a steak cooked incorrectly in such environments, but if it happens, I find if you ask politely, it will be corrected. If I overcook a steak at home, or if it just isn't a good one to start with, then I'm stuck with it.
Steak at a restaurant doesn't cost much more if you watch for the local 'steak night'.

YMMV.

[Mtnfolk75]

We did a Choice Ribeye from a Chain Grocery the other night, was pretty disappointed. Normally I only do Prime that I get from a Local Meat Counter at $12.99 a #, Will do that from now on as I have forbidden SWMBO from buying steak again :grin: For the twice a month or that I grill a steak it is worth it :drinks:

[osteodoc08]

We can still buy a cow or 1/2 cow at our local college co-op, or so I’m told. Never done it myself. I don’t eat that much beef. Not for want but good meat costs $$$ unless it’s something harvested myself, but haven’t had the time to do much hunting lately.

[brass410]

we don't eat much beef here either $$$$ get in the way. I much prefer a real thick slice of moose back strap big scoop of sweet taters and fresh wild blue berrys !!!! UH OH gotta go fire up the grill now

[smokeywolf]

We buy just about all of our beef from Costco. I smoke a prime brisket about once every 2 to 3 months and the rest is prime Tri-tip or the occasional choice fillet mignon. 'bout once a month I'll fry a Tri-tip; everything else gets grilled or smoked.
Once in a blue moon Costco will have Tomahawk steaks; my absolute favorite cut. They're pricey as you-know-what, but I only find them maybe once a year.

[am44mag]

We wait for Omaha Steaks to have a sale and then we stock up on Filet Mignon and Ribeyes. Season them, cook them on a charcoal grill until they're medium rare, and holy cow you're eating good.

We only eat them on special occasions. We do make boneless ribs on a regular basis though. We get the meat straight from the butcher.

[DougGuy]

I gave up on sirloin after tonsil cancer, since I have trouble chewing and swallowing any kind of lean meat be it white meat chicken, pork, beef or venison. I buy chuck eye steaks they are the part of the beef between the ribeye and the chuck roast, and they are usually really tender and taste great marinated. They don't stay together too good because they are several muscles attached by fascia but you soon learn the art of cooking them and they are the most affordable beef steak on the market. I can usually get two for $5 and that would feed me and the gf two meals for that $5. YMMV...

[frankenfab]

Chuck eyes are great

[lightman]

Love steak and deer. Probably eat too much of it. We buy ribeyes from Sam's, usually 3 for $28-$30. Sunday night is grill night at our house and I usually enjoy a nice beer then also!

[MaryB]

I grill/broil sirloin all the time and have tender meat. But I start with grass fed organic beef bought direct from the rancher. They butcher younger and smaller animals so the meat is very tender. No marinade, salt, pepper, grill!

[reloader28]

Spending half my life on a 200,000 acre ranch, I'd take a good corn fed beef any day over a lean grass fed beef. Way more marbling and tenderness. Theres a reason why feedlots finish cows instead of pasture raising them. Costs a bit more but you get what you pay for

We eat steak and garden taters a couple times a week. If we go out to eat somewhere you can bet we dont order steak. Way better fixings at home.

[Ianagos]

This is funny I love sirloin one of the more tender steaks. In my opinion Tbones are not only overpriced but have a lot of nerves running through them making them more suited for a stew or dog food then a steak. New York strips are good but expensive. My technique is simple No marinating necessary only rock salt and a grill.
I’ve even had people ask what do I put on the steak. Then they don’t believe me because it’s too good. It’s too easy all those crazy marinades and whatnot just ruin your steak. Steaks do tend to get much tougher the more you cook them aswell. I usually stop at medium but sometimes will cook it to done. The optimum for a gourmet tender steak is medium-rare.

[Lloyd Smale]

don't know but I do know ive had sirloins that about melt in your mouth and in my opinion if you get a good one they have more flavor then about any other cut. Now if I could just learn to tell which ones were like that and which were shoe leather.
I eat sirloin once in a while and enjoy it if it's marinated for a day or so. Right out of the package and it's like eating a shoe. Beat it up a little and add some marinade and let it soak over night or for a day and a half, and it becomes pretty decent. To me, venison is comparable to the very best of the best beef for flavor.

[bikerbeans]

I stopped buying beef at the local grocery store many years ago. Too expensive and not very good quality. A friend of mine started raising a few grass fed steers on his small farm. Beginning of last year I bought 1/2 a side from him, no complaints on my end. I just bought another quarter side from him and reading this thread is making want to thaw out a good steak.

BB

[jules]

I only buy a sirloin if it has a bone. It's up there with Crab legs.
224585

[jeepvet]

We don't splurge on steaks but two or three times a year, usually we just get by on ground steak. But when we do, it is only ribeye. You have to go to a place that really knows and cares about meat, so a good meat market will have the best quality. Marbling is the key to buying steaks. The steak with the most marbling is the most tender and flavorful even though it is not the healthiest. Don't ruin a good steak with marinate. I only cook with garlic salt and lemon pepper. Anything past medium rare is too much. Asking for ketchup will get you shot in our house. Steak sauces will get you a very dirty look. Worcestershire is ok.

I do not usually waste my money on a steak in any restaurant, although I have gotten a very few good steaks while eating out. If you think that you can only get a good steak at a restaurant, bring a couple over to my house and I will show you what a steak should taste like.

[Love Life]

Steak is much cheaper when you don’t waste your money on chicken and pork, lol.

[Wag]

I don't eat steaks at restaurants. They're better at home from my own grill. Wild meat is always better than ranch raised beef, but you can still get good beef off your grill. The cut you start with matters and sirloin is typically mid-range, but can still be done plenty good.

Marinades are a waste of time and can actually do more harm than good. Black pepper and salt are the best. Some odd combinations can be good and you can cheat with some rubs if you like the taste of them but as always, don't overdo it. Dried parsley flakes are particularly interesting if you rub it in really well before cooking.

Always let the meat (of any kind) reach room temperature before putting it on the grill. Get that grill good and hot before tossing it on there and don't cook it too long, either. You'll want to have it rare to just barely medium rare to preserve all the flavor.

Once you toss it onto the hot grill, turn the heat down, close the lid and let it sear for about 30 to 60 seconds and then flip it over. Add your seasonings and cook it the rest of the way with the lid closed and don't turn it over again. If you need to check it, go ahead and do so.

Adjust your cooking level by knowing the thickness of the steak. If you want well done (you heathen) get a thinner cut. If you want rare, get it thicker. You'll have to test a few on your grill to learn how your grill cooks.

I prefer charcoal and I haven't used gas in so long I don't even recall how to do it right but I do recall that I try to imitate the charcoal. A properly lit charcoal pile is constantly cooling so if I use a gas grill, once the food is cooking, I start trimming back the flame gradually as it cooks and things come out much better, more tender.

My preference is always a smoker but dang, that's a lot of work!

--Wag--

[nagantguy]

I only buy a sirloin if it has a bone. It's up there with Crab legs.
224585

I agree; it’s either the bone imparts extra flavor or helps to break down complex branch and chain amino acids but in my book any cut of any meat is better and more flavorful with a bone in.

Being a self proclaimed grill master I’ve tow free tips; take them for what they are worth to you as the price is right; always let meat come to room temperature before throwing it on a hot grill; and by hot I mean at least 450. Grill cold of frozen meat and it’s either tough or leathery.
Tip two for all red meats; grill it to where the inside is close to where you want it; say you want medium rare; when the out side is cooked to sear in the juices; and the center is still rare take it off the grill and let it sit covered for about 4-5 minutes; if your grill was at proper temp it should finish cooking that last little bit on its own; if not you can throw it back on for another minute or two; at many high end steak houses they call this “plating” and results in more tender juicyer more flavorful meet instead of being cooked to the point of shoe leather.

Grill temperature is every bit as important as pot, melt and mold temperature is in casting. Most only seem to know bloody as hell or burned to a crispy hockey puck.

[jules]

I only grill steak using Lawry's seasoning salt and let it get to room temp before it goes on a 500 degree gas grill. "Charcoal is better yet". When done I drizzle a small amount of melted butter over it. If it's a Sirloin I usually cut it up in strips with fries or Shrimp and add it all on a salad with Zesty italian dressing.
This works with Butterfly or Center cut Pork Chops also.

[fivegunner]

Now stop it! I am getting hungry[smilie=2:

[DCP]

don't know but I do know ive had sirloins that about melt in your mouth and in my opinion if you get a good one they have more flavor then about any other cut. Now if I could just learn to tell which ones were like that and which were shoe leather.

Yep same for us. It really seems that one could figger this out. There must be something we dont know.

[Lloyd Smale]

heres how I do back straps and cooked like this there nice and tender. I take a whole chunk of backstrap. I season with montreal steak seasoning and some garlic powder that morning. I get the grill real hot and put the whole back strap on it and let it sear for a few minutes. Then I flip it over and do the same on the other side. Then I take the whole back strap and butter fly it and throw the rare side down on the grill and sear that side. Then I take a brush and start brushing butter on it right from the start. When its pink (I don't like rare) I take it off and let it rest for at least 5 minutes. My fussy wife will even admit its as good as any beef steak and better then a lot of them. You can even grill lesser cuts of venison on the grill. I just run them through my cuber and again use a lot of butter and you can cut it with a fork. My buddy got me into the cubed steak thing. Probably a 1/3 of my venison goes through the cuber. Makes great steak on the grill and the best chicken fried steak ever!

[Fishman]

I love grilled deer. That said, here in Texas we have an amazing grocery store chain called HEB. They have a meat counter with two types of beef, grass fed, and prime. Their prime sirloin is extremely good and about $7 a pound. Lately they have been running prime boneless ribeyes or NY strip steaks for between $10 and $12 a pound. With any of these cuts I can easily improve on any local steakhouse I have eaten at. For less than $20 I can buy enough to make dinner for my wife, 16-yr-old son, and myself, with often some leftovers. We do this a couple times a month so it isn’t too pricey. Heck, you spend more than that at a fast food joint. Anyway, my point is that sirloin can be amazing, you just have to buy a high grade of meat. HEB is widely appreciated here in Texas for quality, value, and community service. And no I don’t work for them, just love having a good grocery store to shop at.

[RogerDat]

We too have a local grocery chain VG's that is known for good meats, they make great jerky but can only sell it at store that makes it unless they package for transport. Also a couple of independent meat markets, one with a great bakery, good bread and yummy deserts.

The independent shops sell freezer packages that can be a very good deal. We can fit a quarter beef or maybe 1/2 hog in our small chest freezer and with just two of us that is plenty. The meat shops offer packages that are similar but a bit smaller overall and tend to have better mix of choice cuts (at a little more price per lb.) but as Fishman pointed out a couple of people eating at even a restaurant can easily cost more than eating premium quality at home.

I will say the two best steaks I have ever had in a restaurant one was in Pueblo Colo. and one was in Pan handle of Florida and one was in San Antonio area, toward Temple TX as I recall. I know that's three but be hard to pick the best two out of those three :-)

[DerekP Houston]

We wait for Omaha Steaks to have a sale and then we stock up on Filet Mignon and Ribeyes. Season them, cook them on a charcoal grill until they're medium rare, and holy cow you're eating good.

We only eat them on special occasions. We do make boneless ribs on a regular basis though. We get the meat straight from the butcher.

I do the same, but the quality I have gotten from Omaha seems to be on the downward slide. Anyone tried one of the other mail order companies? I prefer ordering in bulk for the deep freeze instead of trying to find a sale each week.

[Tom W.]

We have a really good steakhouse about 18 miles from the house, but don't go there much because it ain't cheap. They grow their own cows. Nothing like Western Sizzler or the chain steakhouses.

We don't get the sirloins or NY strip because we really don't care for them.

I'll grill ribeyes. I learned a long time ago NOT to puncture the steak. I'll use tongs to flip it. I also coat them with EVOO to sear them quickly to keep the juices in. Lori likes hers marinated, I'll peruse through the spice rack and find my favorites and mix them with the EVOO. Paired with a baked potato, some roasted asparagus or broccoli and an ice cold Abita beer and I'm good! :bigsmyl2:

[Lloyd Smale]

You've got a good point there. Went to hardys the other day with my wife and granddaughter and it cost us 20 bucks for burgers. Could have fed everyone steak for that. A good one lb piece of steak cost about as much as a hardys hamburger.
I love grilled deer. That said, here in Texas we have an amazing grocery store chain called HEB. They have a meat counter with two types of beef, grass fed, and prime. Their prime sirloin is extremely good and about $7 a pound. Lately they have been running prime boneless ribeyes or NY strip steaks for between $10 and $12 a pound. With any of these cuts I can easily improve on any local steakhouse I have eaten at. For less than $20 I can buy enough to make dinner for my wife, 16-yr-old son, and myself, with often some leftovers. We do this a couple times a month so it isn’t too pricey. Heck, you spend more than that at a fast food joint. Anyway, my point is that sirloin can be amazing, you just have to buy a high grade of meat. HEB is widely appreciated here in Texas for quality, value, and community service. And no I don’t work for them, just love having a good grocery store to shop at.

[nagantguy]

We too have a local grocery chain VG's that is known for good meats, they make great jerky but can only sell it at store that makes it unless they package for transport. Also a couple of independent meat markets, one with a great bakery, good bread and yummy deserts.


The independent shops sell freezer packages that can be a very good deal. We can fit a quarter beef or maybe 1/2 hog in our small chest freezer and with just two of us that is plenty. The meat shops offer packages that are similar but a bit smaller overall and tend to have better mix of choice cuts (at a little more price per lb.) but as Fishman pointed out a couple of people eating at even a restaurant can easily cost more than eating premium quality at home.

I will say the two best steaks I have ever had in a restaurant one was in Pueblo Colo. and one was in Pan handle of Florida and one was in San Antonio area, toward Temple TX as I recall. I know that's three but be hard to pick the best two out of those three :-)

Rogerdat; you are correct that. VG’s is a very nice grocery with an excellent meat counter! And we are lucky to be in a “cattle” part of MI and just trendy enough that everyone wants grass fed Angus.
The fellow who got me into Cur dogs and cook hunting has several 100 cows; sometimes we buy for cash and sometimes we trade ; a winters worth of firewood is worth a beef cow to him so years I have time I cut wood for him a well as us.

[Handloader109]

Well, I grill all the time. Gas most of the time, Yes charcoal is good, but takes way longer and with only three of us, a lot of waste. But the main thing that I do is NOT overcook the steak. I Love mine RARE, wife and daughter medium with just tinge of red. If you cook well done, most cuts ARE shoe leather. Just say'n. RARE. And Yes, corn fed is way better than just grass fed. We raised beef and stopped having any slaughtered as we grain fed was WAY better.

[MaryB]

Sear the outside, get the center to body temp, hand me a knife and a fork!

[PB234]

Steaks are fine and expensive. Really expensive is going to a fast food place and spending five dollars+ for some junk that is only going to make one fat and sick. There are so many great meals to cook that cost little. When time and luck permits a whole prime brisket can be had at Costco for under $3 a pound. 15 pounds of meat (OK maybe 13.5 after trimming fat) to turn into brisket, corned beef and pastrami. We are talking a lot of different meals from one hunk of meat including corned beef hash from leftovers.

With a bunch of thought one can eat great without spending a lot. Going out for a fast food hamburger and fries and a soft drink is hugely expensive and destructive to health.

Make my own sausage and been dabbling making products from pig's head. Beautiful stuff far more complex than a hunk of steak. Before spending a lot of money for a fast food meals for two I would rather buy a great rib streak, grill it perfectly and imagine I was in Italy. Probably serve it up with an African American pie and have a link to that culture too. Mostly I don't go to restaurants anymore. Their BBQ doesn't equal my ribs or pulled pork off the smoker. Most restaurants can't afford to serve a meal that is not markup hugely and even then it is a lot of hard work and nobody is getting rich.

Here is a few dozen meals. www.youtube.com/watch?v=0oVuUcAK0x0

[snowwolfe]

Thick ribeyes from Costco are my go to steak. Last batch cost $10 a pound but worth every bite.
If you want a tender sirloin cook it via the sous vide method for 2 hours at your desired temperature then toss on a hot grill for 2 minutes on each side.