Advice on cooking meat (beef, best way, steaks, broil)

[UrbanLuis]

HI have a question about the proper way to cook different cuts of beef. For example I just took a package of meat out of the freezer labeled "eye of sirloin". Does that mean it is just a smaller piece of sirloin? Should it be cooked like any other sirloin? I looked up eye of sirloin and didn't get much back. I have had mixed results with sirloin in the past, what would be the best way to get a nice tender sirloin?

I noticed I had some outside round steaks in there also. Any advice on that cut?


Thanks

[hertfordshire]

Calling mainebrokerman ...

[silibran]

Yep.

But OP can google the cut and find info on cooking it.

Different cuts of meat have varying names in different areas of the country.

[mainebrokerman]

Originally Posted by UrbanLuis

HI have a question about the proper way to cook different cuts of beef. For example I just took a package of meat out of the freezer labeled "eye of sirloin". Does that mean it is just a smaller piece of sirloin? Should it be cooked like any other sirloin? I looked up eye of sirloin and didn't get much back. I have had mixed results with sirloin in the past, what would be the best way to get a nice tender sirloin?

I noticed I had some outside round steaks in there also. Any advice on that cut?


Thanks

if you are in the u.s eye of sirloin is not an official cut but can be a peripheral cut..

sirloin can be 4 different cuts...
the sirloin strip steak (connects to a rib eye... sometimes called the new York or Kansas city strip)

the top butt sirloin ... on the rear side of the short-loin its a fairly large diameter steak....has a cap muscle -that's called a Coulotte steak or picanha

bottom sirloin flap meat …..this is a tender piece (3-5lbs) on the bottom sirloin......steak tips/sirloin tips and marinated beef tips

tri-tip also from the bottom sirloin area ...looks like a boomerang...muscle and can be very good


in the past 10 yrs more places are trying new ways in presenting a steak...

an eye of sirloin (which ive never heard) but my best guess is from a top butt......with cap removed and slice the top butt muscle it can also be called a baseball steak....a petite sirloin ..a chef's cut sirloin...


note if you see a description "sirloin tip steak" and its a very lean steak...its from a primal called a knuckle...from the round (hind leg) it connects to the sirloin but more of a round/lean /tough steak..


if I had an eye of sirloin steak and it is from the top butt..... i'd broil it or even pan sear it ...medium rare and slice thin against the grain …..

[turkeydance]

"...best way to get a nice tender sirloin?"
from a "tough" cut, this is what i do:

1. cover cut in "big" salt for 20 minutes.
not table salt, but the bigger crystal kind.
Kosher, Sea, etc.
2. thoroughly wash off all the salt.
3. cook the way you like.

[UrbanLuis]

Thanks for the replies I appreciate it.

[Nonchalance]

Originally Posted by UrbanLuis

HI have a question about the proper way to cook different cuts of beef. For example I just took a package of meat out of the freezer labeled "eye of sirloin". Does that mean it is just a smaller piece of sirloin? Should it be cooked like any other sirloin? I looked up eye of sirloin and didn't get much back. I have had mixed results with sirloin in the past, what would be the best way to get a nice tender sirloin?

I noticed I had some outside round steaks in there also. Any advice on that cut?


Thanks

What are you looking to do with this cut? Steak? Roast?

Learn the animal. The bones. There are online charts; one of my local stores was selling chuck as strip steak at steak prices. I knew the bones. I knew it wasn't strip. (Some cuts of the chuck can be as tender as strip, but the price should be less than half.)

[oregonwoodsmoke]

You've got meat in the freezer that you don't know what it is? Did you buy a side?