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[CountAllVotes]

This message was self-deleted by its author (CountAllVotes) on Sun Oct 20, 2024, 08:34 AM. When the original post in a discussion thread is self-deleted, the entire discussion thread is automatically locked so new replies cannot be posted.

[Lunabell]

1. Sirloins are not tender.

While top sirloin is more tender, both should be marinated in an acid type of fluid. Citrus or vinegar based marinade to soften the connective tissue. A simple red wine vinegar with olive oil, salt and garlic powder marinade is really yummy.

[lastlib]

2. When I worked in a (truck stop) restaurant.....

...we used Coca-Cola as a tenderizer for steaks. The head cook told me that Pepsi left an aftertaste. I couldn't tell you if that was true or not, but I've used Coke that way many times since. It seems to work.

[CountAllVotes]

3. I gave up on it

It was too tough to eat!

And I thought I was hungry.

Not even Mr. Silver the cat in interested ... humph he says!

Garbo can I guess .......................

[PoindexterOglethorpe]

4. I gave up cooking steak

decades ago, because of similar problems.

If I want a steak, I'll go to a restaurant.

[Diamond_Dog]

5. Don't you hate paying a lot of $ for something like that

then it’s inedible? Been there done that.

[LudwigPastorius]

7. "I tell ya, this steak still has marks where the jockey was hittin' it."

[Kali]

8. sirloin is variable

can be good as a fast hot cook steak but it is risky, better for marinating first.
guarantee tender, get tenderloin or filet mignon.
almost foolproof but can be a bit fatty get a ribeye. a high grade new york strip is sometimes a little cheaper and can be pretty good.
most other cuts that are "steak" take more experience to do right.

cooking technique matters too. you can ruin good meat by cooking it wrong.
steak should be rare to med rare for best results and a thermometer is the best way to tell. even if further cooking is desired, a thermometer is the best way to not ruin a cut of expensive meat.

[lastlib]

9. An acquaintance of mine says,,,

"Run the cow past the grill to scare it, then cut off a slab." (Yeah, he likes it REALLY rare.) He's also said if the vet can't save it, it's overcooked.