How do I prepare a "petite sirloin steak" indoors?

[mainebrokerman]

Originally Posted by syllabucks

Too many people are fooled by the word 'steak' in Petite Sirloin Steak. This is NOT a melt in your mouth unctious piece of meat. It is tough, it has that piece of inconvenient fat/gristle running through it. Treat it like a roast. Let it simmer long and slow so the fat melts and tenderizes the meat. Throw it in your crock pot with your favorite old fashioned roast beef recipe onions, carrots, garlic and potatoes

you revived a 6 yr old thread ....for that nonsense??

what cut of meat does a petite sirloin come from??

and yeah it is a steak,

in these parts,,, a petite sirloin is from a sirloin top butt...the posterior part of the short-loin

you take the cap (coulotte) off and then cut the remaining top butt steaks into petite sirloins (also known as baseball steaks)

because terminology is different in different areas....this could also be a sirloin strip,,, cut down lengthwise into smaller steaks also called sirloin fillets

both of these steaks are decent steaks!!

[SoCalCpl2]

I prefer a Delmonico... Rare

[ABQConvict]

Originally Posted by syllabucks

Too many people are fooled by the word 'steak' in Petite Sirloin Steak. This is NOT a melt in your mouth unctious piece of meat. It is tough, it has that piece of inconvenient fat/gristle running through it. Treat it like a roast. Let it simmer long and slow so the fat melts and tenderizes the meat. Throw it in your crock pot with your favorite old fashioned roast beef recipe onions, carrots, garlic and potatoes

I consider the petite sirloin to be the cheapest, toughest cut that can be pan fried and eaten without breaking your jaw. It is not the best steak you will ever have, but if not overcooked (anything above med-rare in my opinion) and cut thinly, across the grain, it'll do in a pinch.

I have cooked it very rare, then sliced it as thin as I could and refried it for stir-fry fry as well, but I usually choose petite sirloin for braising, myself.

[blueherons]

If I can't grill, I sear it on high heat in a preheated cast iron skillet.

Depending on the thickness, a couple of minutes on each side.

[mainebrokerman]

Originally Posted by ABQConvict

I consider the petite sirloin to be the cheapest, toughest cut that can be pan fried and eaten without breaking your jaw. It is not the best steak you will ever have, but if not overcooked (anything above med-rare in my opinion) and cut thinly, across the grain, it'll do in a pinch.

I have cooked it very rare, then sliced it as thin as I could and refried it for stir-fry fry as well, but I usually choose petite sirloin for braising, myself.

sounds like they cup it from the round tip, sometimes called the sirloin tip
this is very lean and tough

"petite sirloin"

is a made up term that does not represent any one particular primal or sub primal (muscle) of beef)

much like a kabob, stew meat, cube steak, stir fry ...

these can come from many different cuts


in the northeast it is advertised in flyers- mostly independent stores and its from the top butt sirloin...which is a decent steak

other regions may get this from a knuckle or somewhere else which would be tough

here is a video of petite sirloins in the northeast (also called chef's cut sirloins) from a top butt ...


https://www.youtube.com/watch?v=zKtbdoYdTEw