advice, please, on sirloin steak

A

anna_x

Well-known member
DH bought some sirloin steaks from Costco to grill for his birthday supper. He tends to grill until medium-well and sirloins can get chewy. Having read that salt can soak in and help tenderize the steaks, I'm trying a Penzy's spice and salt rub, and letting the meat sit uncovered in the fridge for all afternoon.

Being Cosco, there are extra steaks. Is it better to cook and then freeze the spares, OR to freeze the raw-but-spiced meat for future use?

 
Freeze raw. . Top Sirloin should not be

"chewy". Sirloin tip is a less tender piece of meat and will be chewy, but can still be tender if cooked to rare and sliced on the bias.
When you freeze either vacuum seal or try to get as much air out of the bag before freezing to prevent burn.
You may be mixing up the process of salt brining for poultry--it isn't used for beef except for the "corning" process. Salting for an hour should be okay but it won't tenderize, and sirloin shouldn't require
it. ;o)

 
Agree, as does CI, steaks should not be salted more than 1 hour. I don't go over 30 mins myself

using red Hawaiian salt. Any longer, and the salt begins to draw the juices out of the meat. Counter-intuitive to what you're trying to achieve.....

Let us know how they turn out! smileys/smile.gif

 
OOOh, this should be interesting.

CI had an article I saved from May + June 2014 -- How to Grill a Great Steak. For everyday steaks, it suggests to either marinate or salty rub. (I have to avoid soy marinades.)
"Refrigerate the steaks for 2 hours, Just before grilling, mist the steaks with vegetable oil spray to help the rub cling and encourage the spices' fat-soluble compounds to 'bloom' on the grill."

I'd also read an article by a chef who tested salting rib eye steaks. His results indicated two options: salting at the last minute or salting long time, more than 40 minutes. I'll see if I can find who that was.

In the meantime, I've wrapped and frozen the extra raw meat!

 
Well-done but very flavorful. The long salting didn't hurt. Whew!.

You can tell we don't eat beef steaks much!

 
I have become increasingly disappointed with the quality of meats offered now

Years ago, when raising a family, we bought half a beef for many years. The meat was aged to our specs, and we always ordered our hamburger on the lean side. The meat was so darn good, cooked up to perfection and I do not recall anything being chewy.

Today, I have a hard time with hamburger! There is a graininess about much of it. Not sure what is causing this but the mouth feel in not right. Many of the steaks we buy, are chewy. Some of the meat used for braising gets tender all right, but it is also dry. I still cook many of the recipes I used years ago, and they do not turn out like they used to.

Pork chops, which I dearly loved are terrible. I have to order them special to get the proper cut. I want them the same thickness all the way through, not fat on the meaty end and too thin on the bone side.
I ordered some special chops from a local butcher who really knows his stuff two weeks ago. They were thick cut and beautiful, and made quite a hit with the check out clerks who wanted to know what I was going to do with those beauties. They ended up rather dry, and the flavor is just not there. My husband, an ex meat cutter and meat shop owner, is very disappointed in the quality these days, as well. One store I shop at sells all boneless beef, nothing still has the bone-in, he claims it does not sell. What? I still prefer bone-in with everything, even chicken. I only buy those boneless, skinless breasts for convenience sake, to use in chicken salads, and an occasional, grilled chicken on a burger bun.

 
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